Pita
4 cups flour
1 pkt yeast 10g packet
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 tbslp lemon juice
2 medium tomatoes
2 tblsp tomato paste
2 tblsp chilli sauce
Salt
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 ingredients 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

Tasty grilled chicken
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon  salt
1 1/2 tablespoon black pepper
1 clove garlic, minced
•    1/4 onion, finely chopped
•    1/4 teaspoon thyme
•    1/8 teaspoon cumin
•    1-1 1/2 lbs skinless, boneless chicken breasts

Combine olive oil, lemon juice and dry ingredients to create marinade.

Up to 24-48 hours prior to cooking, marinate chicken breasts in a covered dish, refrigerated. Be sure each side of the chicken breast is covered in marinade.

Grill chicken for about 8-10 minutes each side, or until thoroughly cooked. Cooking time depends on temperature and the thickness of the chicken breasts.

Hummus
1 tin chick peas
1 tsp crush garlic
1 tsp jeeru
1/2 cup lemon juice
1/2 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
75gr soft butter
1 tin condensed milk
1 tsp bicarb
1/4 tsp vanilla essence
3 tbl 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:
1/2 cup brown sugar
3/4 cup water
Boil for 10 min and leave to cool. Pour cool syrup over hot cake, cut into cubes and serve.

PHUL. (Pronounced as fool)
2 cups broad beans. (The brown flat ones normally found in portugese
shops)                                               
2 cups cape beans.                                
Soak overnight and peel.               
Pressure cook beans for 20 mins. (Beans should be cooked through but should not be mushy)                                        
Heat 1 cup olive oil and add bean mixture. Add ground garlic to taste and  bring to boil.
(Keep stirring as it catches quick ) mix together 1 tsp black pepper and 2  tsps ground jeeroo with 1/4 cup water. (Adding it straight into soup will lump it). Add salt to taste. Allow to simmer till thick. (Add water if too dry n thick) serve hot bread and olive oil.

Mint tea
•    12 sprigs fresh mint, plus additional sprigs to be used as garnish
•    4 teaspoons loose green tea, or three green tea bags
•    5 tablespoons sugar
•    4 1/2 cups water

 In a large saucepan, heat water to boiling. Place mint, green tea (loose or bags), and sugar in a teapot. Carefully pour water into teapot and gently stir.
All tea to brew for a few minutes, stirring occasionally. Pour tea through strainer into teacups. Garnish with remaining sprigs of mint