A soft eggy dough is rolled into 7-8 paper-thin discs (closer to filo than to bread). Each disc is brushed with melted ghee and stacked into a wide round tin. The whole stack bakes at high heat for 25 minutes until deep gold and crisp at the edges. While hot, it's drenched in raw dark honey and scattered with toasted black caraway seeds (or nigella seeds).
Plain flour, yeast, salt, sugar and warm water knead into a soft elastic dough. It rests for 1 hour, doubles, and is divided into balls. Each ball is rolled or pressed into a 20 cm disc and cooked for 60-90 seconds per side on a dry pan, puffing slightly across the surface. Stacked under a tea towel to stay soft.
Plain flour, semolina, yeast, water and salt are whisked to a loose pancake batter; left to ferment 8 hours (or overnight). The batter goes onto a hot, lightly oiled pan; bubbles burst across the surface within 90 seconds; it's cooked one side only, no flipping. The top stays creamy white; the bottom turns pale gold. Pulled off the pan with a spatula, stacked, kept warm.
Green chillies (the long Anaheim-style or Hatch; bird's-eye for serious heat), garlic, coriander, parsley, salt and a small amount of olive oil are pounded in a mortar (or pulsed in a small food processor) to a chunky bright-green paste. A pinch of ground cardamom and cumin lifts it slightly; lemon juice keeps the colour. Made fresh; eaten within 2-3 days.
Lamb mince fries with onion, garlic, cumin, coriander and chilli to a dry savoury filling. Spring-roll pastry sheets are cut into long strips; a teaspoon of cooled filling goes on a corner; the strip folds into a small triangular packet via the flag-fold method. Sealed with flour-water paste; deep-fried 170°C until shatteringly golden. Eaten with a wedge of lemon and sahawiq.
A loose, slightly slack yeasted batter (no kneading) rises for 1 hour. Small balls are scooped with two teaspoons or by hand-squeeze, dropped into hot oil at 170°C, fried until golden, drained briefly, then soaked in honey while still warm. The cardamom and saffron flavour the batter; the honey sets a glossy thin coat on the outside.