Pita

4 cups flour
1 pkt yeast
Pinch of salt
Warm water for dough
Combine all ingredients in a bowl, make dough with water, divide into balls, roll out and grill in hot oven.

Sauce
14 whole dry red chillies
1 cup boiling water
2 tblsp lemon juice
2 medium tomatoes
2 tblsp tomato paste
2 tblsp chilli sauce
Salt to taste
2 tblsp butter
Soak chillies in water for 20 min, drain and liquidize with lemon juice and tomato paste till smooth. Place in a saucepan, add remaining ingr and simmer until slightly thickened.

Kebab
1 kg steak mince
1 onion chopped
Ground green chillies
Salt and pepper
Cinnamon
Crushed garlic
Dhana jeeru powder
1 egg to bind
Cinnamon
Mix everything together, shape, put in a pyrex dish, drizzle with olive oil and bake till done

Hummus
1 tin chick peas
1 tsp crush garlic
1 tsp jeeru
½  cup lemon juice
½  cup thick yoghurt
1 tsp paprika
Salt
Process everything until smooth.
To serve: put kebab on pita, top with chilli sauce and hummus,  grill cherry tomatoes and garnish with that. Drizzle with olive oil and serve.

Basbusa

1 cup taystee wheat
1 cup nespray or klim
75grm soft butter
1 tin condensed milk
1 tsp bicarb
1/4 tsp vanilla essence
3 tblsp yoghurt

Mix everything together, pour into greased baking pan, and bake on 170 for about 30 min. While cake is baking make thin syrup with:
½  cup brown sugar
¾  cup water
Boil for 10 min and leave to cool. Pour cool syrup over hot cake, cut into cubes and serve.

Shish taouk – chicken kebabs

10 cloves garlic, mashed into a paste
½ cup lemon juice
¼ cup olive oil
1 tbsp. ground cumin
1 tbsp. ground coriander
½ tbsp. dried mint leaves
 salt and freshly ground black pepper, to taste
1 lb. boneless, skinless chicken thighs, cut into 2″ pieces
1 cup plain yogurt
10 fresh mint leaves, finely chopped

Instructions
1.Combine half the garlic, ⅓ cup juice, 2 tbsp. oil, 1½ tbsp. Aleppo pepper, cumin, coriander, dried mint, salt, and pepper in a bowl; add chicken, and toss to coat. Chill for 2 hours.  Build a medium-hot fire in a charcoal grill. Skewer chicken on about eight 10″ wooden skewers; grill, turning, until chicken is cooked through and slightly charred, 10–12 minutes. Mix yogurt, fresh mint, remaining garlic, juice, oil, and serve alongside skewers. .Or alternatively grill in a hot oven turning skewers until they done..

Shish tawook recipe 2

•2 lbs of skinless boneless chicken breast, cut into cubes/Kabab chunks
•1 cup of freshly squeezed lemon juice
•a small slice of lemon with the peel (optional, don’t put too much)
•15 cloves of garlic, crushed
•6 table spoons of plain yogurt (Greek yogurt)
•6 table spoons of olive oil
•2 table spoons of  apple cider vinegar
•1 ½  to 2 teaspoons of ground white pepper
•A third teaspoon of ground ginger spice
•½ teaspoon of ground thyme, or ground oregano
•½  teaspoon of paprika
•1+ teaspoon of salt (or to taste)
•½ to 1 teaspoon of tomato paste

Instructions
1.Mix all ingredients well together while rubbing the chicken
2.Place in a container, cover, and let rest/marinate in the fridge for at least 4 hours
3.Skewer the chicken right before grilling
4.Grill on medium heat for 12-18 minutes maximum
5.As soon as you remove them from the grill, place them in a big warm pot, replace the lid tightly, and let rest for 8-10 minutes – this helps the chicken become more moist (this step is optional)
6.Spread 1 teaspoon of our garlic paste along the diameter of a pita bread, add some salted cucumber pickles, french fries, grilled tomatoes or peppers (optional), the grilled chicken shish tawook, roll as in a burrito and enjoy. You could also toast the sandwich roll through a panini grill for 2-3 minutes.