Preparing the Dough:

• In a large mixing bowl (or stand mixer bowl), add the flour and make a well in the center.
• Pour in the yeast, sugar, and lukewarm water. Let it sit for 5-10 minutes until foamy, activating the yeast.
• Start mixing on low speed (or knead by hand), gradually incorporating the flour. Once combined, add the salt and continue mixing.
• Knead until a smooth, elastic dough forms and no longer sticks to the sides of the bowl (about 8-10 minutes).
• Drizzle in olive oil, kneading for another minute to incorporate.
• Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.

Preparing the Meat Mixture:

• In a food processor, add the onion, garlic, bell pepper, crushed tomatoes, parsley, pomegranate syrup, lemon juice, cumin, salt, pepper, and olive oil.
• Pulse until finely chopped and well combined.
• Add the ground meat and pulse a few more times until the mixture is evenly blended. (Do not overmix; the texture should be paste-like but not overly smooth.)
• If the mixture appears too wet, transfer it to a fine-mesh sieve over a bowl and let it drain for 30 minutes.

Assembling & Baking the Lahmacun:

• Preheat the oven to 230°C (445°F). Lightly grease baking trays or line them with parchment paper.
• Divide the risen dough into 12 equal portions or smaller golf ball-sized pieces for mini lahmacuns.
• Lightly flour your work surface and use a rolling pin to roll each dough ball into a thin round or oval shape (thinner than pizza dough).
• Spread a thin, even layer of the meat mixture onto each dough round, covering it right to the edges.
• Arrange the lahmacuns on the prepared baking trays and bake for 10-12 minutes, or until the edges are golden brown but the bread is still soft enough to fold.

Serving:

• Remove from the oven and immediately drizzle with extra pomegranate syrup and fresh lemon juice.
• Sprinkle with toasted pine nuts for added crunch.
• Serve warm with a side of fresh herbs, yogurt, or a crisp salad. Enjoy!

Shortcrust Pastry:

• In a food processor, combine flour, salt, and butter. Pulse until the mixture resembles fine breadcrumbs.
• Gradually add cold water while pulsing until the dough forms a ball.
• Wrap the dough in cling film and refrigerate for 1 hour.
• Roll out the dough and press it into a tart tin. Trim the edges and refrigerate for another 30 minutes.
• Preheat the oven to 180°C (356°F).
• Blind bake the tart shell for 20 minutes using parchment paper and pie weights. Then, remove the weights and bake for another 10 minutes or until golden. Let it cool completely.

White Chocolate Pastry Cream:

• In a saucepan, heat the milk and the vanilla until it just starts to boil.
• In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
• Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
• Return the mixture to the saucepan and cook over low-medium heat, stirring continuously until thickened.
• Remove from heat and immediately mix in white chocolate chips and butter until smooth.
• Cover with cling film, pressing it directly onto the surface to prevent a skin from forming. Let cool completely.

For the Mango Purée:

• In a saucepan, combine the mango, sugar, and vanilla extract.
• Simmer over medium heat for 15 minutes, stirring occasionally, until the mango is soft.
• Blend until smooth, then let it cool.

For the Raspberry Coulis:

• In a saucepan, combine raspberries, sugar, and vanilla extract.
• Simmer over medium-low heat for 20-25 minutes, stirring occasionally.
• For a smoother texture, blend the mixture, then strain to remove seeds (optional). Let cool.

Assembly:

• Spread the mango purée evenly into the cooled tart shell as the first layer.
• Gently spread the white chocolate pastry cream over the mango purée.
• Drop ½ teaspoon of raspberry coulis in small dots on the top layer.
• Use a skewer or toothpick to drag through the dots, creating a decorative pattern.
• Refrigerate for at least 2 hours before serving.

For the quails:

• Ensure the quails are cleaned by removing any insides if necessary. Rinse under cold running water, then pat dry with a kitchen towel. Be gentle, as quail skin is delicate.
• Season the quails inside and out with salt and pepper.
• In a small bowl, mix the softened butter, harissa paste, and salt until smooth.
• Rub this mixture all over the quails, coating them evenly. Place the quails on a tray and refrigerate while you prepare the couscous.
• Meanwhile prepare the couscous.

For the couscous:

• In a large bowl, combine couscous, salt, orange zest, butter, and raisins.
• Bring the water and orange juice to a boil, then pour over the couscous.
• Cover and let it sit for 15-20 minutes, or until the liquid is fully absorbed. Fluff with a fork before using.
• Meanwhile, place the Cajun nuts in a bowl, cover with water, and let soak for 1 hour.
• Drain the nuts, then roast them in a preheated 180°C (356°F) oven for 10 minutes. Roughly chop and mix into the couscous.

Prepare the baking dish:

• Butter a baking dish and spread the sliced onions and clementines evenly across the bottom.
• Remove the quails from the fridge and stuff each quail with half the couscous mixture, securing the opening with a toothpick to prevent the filling from falling out.
• Place the stuffed quails in the baking dish, breast-side up.

Roasting the Quails:

• Preheat the oven to 180°C (356°F).
• Roast the quails for 15-20 minutes, or until golden brown and cooked through (internal temperature should reach 74°C / 165°F).

Making the Apricot Sauce:

• Place the dried apricots in a bowl and cover with boiling water. Let soak for at least 4 hours (or overnight for best results) to remove any bitterness.
• Drain the apricots and transfer them to a saucepan. Add the clementine juice, honey, lemon juice, salt, and pepper.
• Bring to a gentle boil and simmer for 15 minutes, stirring occasionally.
• Blend until smooth, adding more clementine juice if needed for a silky, creamy consistency.

Assembly & Serving:

• Divide the remaining couscous among four plates.
• Place a roasted quail on top of each plate.
• Drizzle 1 tablespoon of apricot sauce over each quail.
• Serve immediately and enjoy!

Cook the Rice

• In a pot, bring 2 liters (2 quarts) of water to a boil.
• Add washed rice, 2 teaspoons salt, and the cardamom pods to the boiling water. Stir to prevent sticking.
• Reduce heat to medium-low and cook until tender (about 10 minutes).
• Drain the rice, discard the cardamom pods, and set aside.

Prepare the Meat Mixture

• In a large pan, heat ghee over medium heat.
• Sauté chopped onion and grated garlic until soft and fragrant.
• Add the ground beef and 2 teaspoons salt, cooking until browned.
• Stir in seven-spice mix and cook for another 2 minutes to enhance flavor.
• Add frozen peas, cover, and cook for 15-20 minutes. If the mixture starts sticking, add a little water.

Combine Rice and Meat:

• Once the meat is cooked, mix in the cooked rice and stir until well combined.
• Garnish with toasted pine nuts and chopped parsley.

Prepare the Yogurt Sauce:

• In a bowl, mix yogurt, grated garlic, salt, pepper, and dried mint until smooth.
• Serve alongside the rice dish.

• Preheat the oven to 180°C (356°F) or set up your grill.
• Prepare the zucchini: Slice the zucchinis lengthwise into strips—not too thick, so they can be rolled, but not too thin, as they may dry out.
• Season & bake: Arrange the slices on a baking tray, sprinkle with salt and pepper, drizzle with olive oil, and bake for about 15 minutes, or until golden brown.
• Cool: Remove the zucchini slices from the oven and let them cool completely.
• Prepare the filling: In a bowl, mix together the cottage cheese, sour cream, lemon juice, chopped shrimp, cumin, chili powder, paprika, salt, pepper, and dill until well combined.
• Assemble the rolls: Take a slice of roasted zucchini, place a teaspoon of filling at one end, and roll it up. Secure with a small breadstick or toothpick.

• Preheat the oven to 180°C (356°F).
• Prepare the potatoes: Wash and peel them. Using an apple corer or melon baller, hollow out the potatoes, leaving a thin shell and cutting a small base so they can stand upright.
• Season the potatoes: Brush them with olive oil, sprinkle with salt and pepper, and bake in a preheated oven for 15 minutes.
• Meanwhile prepare the filling.

The filling

• In a small pan, sauté the chopped onion in 1 tablespoon of olive oil until softened. Let it cool.
• In a large bowl, mix the ground beef, grated garlic (2 cloves), 2 tablespoons of passata, chopped parsley, rice, salt, and pepper. Add the cooled sautéed onions and mix well by hand until thoroughly combined.
• Stuff the potatoes: Remove the potatoes from the oven and let them cool slightly. Fill them three-quarters full with the meat mixture to allow room for the rice to expand while cooking.

Assemble the dish

• Grease a baking dish with softened butter.
• Arrange the stuffed potatoes upright in the dish and scatter the remaining whole garlic cloves between them.

Prepare the sauce

• In a jug, combine the remaining passata, dried mint, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Stir well.
• Pour the sauce over the stuffed potatoes.
• Cover the dish with aluminum foil and bake for 45-50 minutes.
• Remove the foil and bake uncovered for another 25-30 minutes until the potatoes are tender and the sauce has thickened.
• Serve hot straight out of the oven with a simple arugula salad (dressed with olive oil, salt, pepper, and lemon juice).

Notes:

• Be careful not to overfill the potatoes, as the rice will expand while cooking.
• For a richer flavor, substitute part of the passata with beef or chicken stock.
• You can also use lamb instead of beef for a more traditional Middle Eastern taste.

For the pate brisée (Shortcrust Pastry):

• Place the flour, salt, and butter in a food processor. Pulse until the mixture resembles breadcrumbs.
• Gradually add cold water while pulsing until the dough forms a ball.
• Wrap in plastic wrap and refrigerate for 1 hour.
• Roll out the dough to about ¼ inch (0.5 cm) thickness. Cut out six 6-inch (15 cm) rounds and press them into six mini tart shells. Trim the edges if needed and refrigerate for another 30 minutes.

For the filling:

• Heat the olive oil in a saucepan over medium heat. Add the chopped leek and sauté for 3-4 minutes.
• Add the chopped salami or bacon and cook for another 5 minutes.
• Stir in the shrimp and cook on low heat for 3 minutes. Remove from heat and let cool completely.

For the Assembly and Baking:

• Preheat the oven to 175°C (345°F).
• Brush the chilled tart shells with egg white and prick the bottom with a fork.
• Divide the shrimp mixture evenly among the tart shells (about 1 teaspoon per tart).
• In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth.
• Place the tarts on a baking tray and carefully pour the egg mixture into each tart shell.
• Bake for about 30 minutes, or until the filling is set and the crust is golden brown.
• Let cool slightly before serving.

• To prepare the sausage, cut them into 1 ½ inch pieces, make a cross slit on each end, and sauté in a saucepan with the olive oil.

  Cook them until browned and cooked through.
• Remove the sauage and add the garlic and spinach. Cook until softened. Set aside.
• To prepare the polenta, bring the water to a boil, add the salt, and slowly pour in the cornmeal, mixing continually for about 20 minutes on low heat. Then remove from the heat and add the butter, sour cream, and parmesan.
• In a cast iron or a deep dish, place a layer of creamy polenta, sprinkle on half the spinach and a few sausages. Then add half the gruyere cheese. Top with another layer of polenta and the remaining spinach and cheese.

  When layering, ensure the dish isn't overfilled as polenta expands slightly when cooked.
• Place the rest of the sausages on top and bake in a preheated oven at 180° C/356° F for about 20 minutes.
• Enjoy!

For the cake:

• Blend the butter and sugar until creamy. Add the egg, molasses and fresh ginger.
• In another bowl, sift together the flour, baking powder and spices. Alternate adding the flour mix and milk to the butter mixture.
• Place in traybake lined with parchment paper and bake at 180° C/ 356° F for 30 minutes or until a skewer comes out clean. Cool completely before assembling the trifle.

For the diplomat cream:

• Place the milk, vanilla and saffron springs in a saucepan and bring to a boil. In a bowl, whisk together the egg yolks, granulated sugar and cornstarch. Slowly pour the hot milk over the egg mixture while continuing to mix. This step is to temper the eggs.
• Pour the mixture back into the saucepan and continue mixing on low-medium heat until thickened. Then remove from the heat and cover the surface with cling film and let cool.
• Once cooled and just before assembling the trifle, whip the 2 cups of heavy cream and the powdered sugar to stiff peaks. Reserve half to decorated and fold the remaining half into the saffron pastry cream using a whisk. Place in the refrigerator for about 20 minutes.

For the orange marmalade:

• Wash the oranges. Peel the rinds of the oranges leaving off the white pith. Then using a sharp knife, remove the pith from the orange.
• Divide up the orange segments and squeeze out all the juice. Place the orange segments and the juice in a saucepan.
• Place the orange rinds in another saucepan, and top with just enough water to cover. Bring to a boil and let simmer for 5 minutes.
• Then discard the water replace it with fresh water. Do this 3 times. This is to get rid of the bitterness from the rind.
• Then add the rind to the orange segments and juice. Add the sugar and bring to a boil. Simmer for about 30-40 minutes on a medium heat.
• Then add to a blender and and mix until smooth. Depending on the size of the oranges you might have to double this recipe as you will need around 2 ½ cups (850 g) of marmalade to assemble the trifle.

Assembly:

• In a trifle bowl start by adding a layer of cake pieces, then add a layer of marmalade and then a layer of diplomat cream. Repeat, finishing with the diplomat cream.
• Decorate with the remaining whipped cream and a few chopped pistachios.

For the Marshmallows:

• Prepare the pan: Lightly brush a traybake pan with vegetable oil and dust it with cornstarch.
• Bloom the gelatin: In the bowl of a stand mixer, place the gelatin and ¼ cup (60 ml) of water. Let sit for about 10-15 minutes to bloom.
• Make the syrup: In a saucepan, combine the sugar, lemon juice, ½ cup (120 ml) of water, and salt. Stir until the sugar dissolves, then let it simmer without stirring. Boil on medium-high heat for about 10 minutes, or until the syrup reaches 119°C (246°F) on a kitchen thermometer.
• Tip: If you don’t have a thermometer, drop a small amount of the syrup into cold water. If it hardens immediately, the correct temperature has been reached.
• Combine the syrup and gelatin: With the mixer on low speed and using the whisk attachment, start mixing the bloomed gelatin. Slowly pour the hot syrup into the gelatin in a steady stream.
• Whip the marshmallow mixture: Increase the mixer speed to high and beat for 7-10 minutes until the mixture becomes fluffy and holds its shape. Halfway through, add the vanilla extract.
• Transfer to the pan: Work quickly, as the mixture will start to get sticky. Pour the marshmallow mixture into the prepared pan and level it with an oiled spatula.
• Top and set: Sprinkle with chopped chocolate (white, milk, or dark) or crushed candy canes. Let the marshmallows set at room temperature for at least 8 hours, or preferably overnight.

For the Hot Chocolate:

• Heat the milk: In a saucepan, heat the milk with the vanilla extract over medium-low heat.
• Prepare the cocoa paste: In a small bowl, mix the Dutch-processed cocoa powder and cornstarch. Add a few tablespoons of hot milk to the mixture and stir to form a smooth paste.
• Melt the chocolate: Add the milk chocolate and dark chocolate chips to the hot milk and stir until fully melted. Then whisk in the cocoa and cornstarch paste.
• Thicken the hot chocolate: Continue to mix over low heat until the hot chocolate thickens to your desired consistency.
• Optional espresso shot: For an adult version, stir in a shot of espresso coffee.

For the cookies:

• In a large bowl, cream together the butter, powdered sugar, and vanilla extract until smooth.
• Add the egg yolks and sour cream, mixing until fully combined.
• In a separate bowl, combine the flour, ground pistachios, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing until a dough forms.
• Wrap the dough in cling film and refrigerate for at least 2 hours.
• When ready to bake, roll the chilled dough between two sheets of parchment paper to approximately ½ cm (0.2 inch) thickness.
• Using a round cookie cutter, cut out shapes and place them on a baking tray lined with parchment paper or a silicone mat.
• Bake at 180° C (356° F) for 15 minutes, rotating the tray halfway through baking. Allow cookies to cool completely before assembly.

For the pistachio filling:

• Combine all ingredients in a bowl and mix until smooth.
• Refrigerate for at least 30 minutes to allow the filling to firm up.

For the chocolate ganache:

• Place the ingredients in a bowl over a double boiler. Mix until melted and smooth. Remove and let cool completely.

Assembly:

• Place a little over 1 teaspoon of filling in between two sandwiched cookies. Cover with chocolate ganache and sprinkle on top a mix of finely chopped chocolate and pistachios.

For the Cinnamon Rolls:

• In the bowl of a mixer, combine the flour and yeast. Start the mixer on low speed and gradually add half the warm milk.
• Add the salt and egg yolks, mixing well.
• In a small bowl, mix the remaining milk with the matcha powder to form a smooth paste, ensuring no lumps. Pour this mixture into the dough, followed by the sour cream.
• Continue mixing until the dough is smooth, elastic, and springs back when touched. Cover the bowl with plastic wrap and let the dough rise in a warm place until it doubles in size.
• Using a rolling pin, roll the dough out into a rectangular shape on a lightly floured surface.
• Spread the cranberry jam evenly over the dough, then roll it tightly into a log, pinching the edges to seal.
• Slice the log into 12 equal pieces and place them in a buttered deep baking dish. Cover with plastic wrap and let rise for an additional 30 minutes.
• Preheat the oven to 180° C (356° F) and bake for 20-25 minutes, or until golden brown.

For the Cream Cheese Frosting:

• Blend the cream cheese, butter, powdered sugar, and vanilla extract in a bowl until smooth and creamy.
• Spread half of the frosting over the rolls immediately after they come out of the oven, allowing it to melt and seep into the rolls. Once the rolls have cooled slightly, add the remaining frosting.