Steps

1. Add the salt to the grated onion and set aside for a few minutes. Squeeze the water out.
2. Add the chopped greens (parsley, onions, mint), the spices, the olive oil, and the eggs and mix well
3. Sift in the flour and whisk very well to avoid any lumps.If the mixture seems too thick add a couple of tbsp of water.
4. Oil a 2 (23 cm) pans or 1 (33 x 23 cm) pan with olive oil. Use at least 2-3 tbsp of olive oil to coat well and stop the mixture from sticking.
5. Bake in a pre-heated oven at 175-180ºC for 10-15 min. Put under the oven grill for 1-2 min to brown the top.

Steps

1. In one pan sieve 200 gms chapati atta. Add , cooking oil, and salt.
2. Mix it well.
3. Add mashed potatoes, onion, green coriander leaves, green chillies & lemon juice mix it.
4. Add little water to make a soft dough.
5. Keep a side for about 10 to 20 minutes.
6. Make frying pan (Tava) hot on medium heat.
7. Take small ball from dough and roll it in circular shape .
8. Place it on hot tava. When it gets little brown, apply oil or ghee.
9. Turn it and again apply oil or ghee on other side.
10. Keep turning simultaneously until it gets golden brown.
11. Tasty Aloo Parathas are ready!!!
12. Serve it with curd or dhaniya chutni (coriander chutney)or butter or pickles.
13. see the video for rest of instruction

Steps

1. For the marinade: Pound garlic, cilantro roots, peppercorns in a mortar until fine. Add palm sugar and pound until dissolved. Add all remaining marinade ingredients, except cornstarch, and stir to mix.
2. Cut pork into thin, bit-sized pieces, about 3mm thick. If you see any silver skin on the pork, remove it. Pour the marinade over the pork and mix well. Let marinate overnight (8 hours) or at least 3 hours if you’re in a rush.
3. Sprinkle cornstarch over the marinated pork and mix well. Skewer the pork, and lay them flat on a tray. Pack them neatly on top of each other and it’ll help shape the skewers. If possible, let the pork sit in the fridge on the skewers for at least a few more hours before grilling to set the shape of the skewers.
4. Grill over medium to medium high heat, 1.5 – 2 minutes per side. Serve with sticky rice

Steps

1. First prepare the marinade. Mix the Miso paste, mirin, sugar and olive oil, stirring well to dissolve the sugar. Season and add a tablespoon of water if the mixture needs loosening a little.
2. Leave the fat on the steaks to stop them drying out as you cook them. Season them well and fry in a hot oiled frying pan for 2–3 minutes on either side for rare/medium rare, or until cooked to your liking. (Shake the pan gently as you put the steaks in the pan to stop them sticking, otherwise they might burn.) Render the fat by tipping the steaks onto their sides and cooking until the fat is golden and crisp. Keep basting the steaks as you cook.
3. When the steaks are cooked, remove from the pan and cut off the remaining layer of fat. Place the steaks in the marinade, coating all sides. Leave to rest, spooning the marinade over now and again.
4. Meanwhile, prepare the quick pickled cabbage. Put the cabbage in a bowl and season with salt and pepper. Add the rice vinegar, sesame oil and chilli flakes. Toss the mixture to coat, then leave to soften slightly for a couple of minutes.
5. Meanwhile, mix together the wasabi and mayonnaise, taste and add a little more wasabi if you like a stronger flavor.
6. Heat the tortillas for 30–60 seconds over a naked gas flame until charred and lightly toasted (use a pan if you don’t have gas). Roll them around a rolling pin while they’re still hot, and hold until cooled to set in half-moon shapes. In this form they are called ‘tacos’.
7. Drain the beef of any excess marinade, then slice and place in the tacos. Top with the cabbage (drained of excess liquid) and a little wasabi mayo.

Steps

1. Add the butter, water and a pinch of salt to a pot and bring it to a simmer over a medium heat
2. Stir in the flour, whisk and cook for a couple of minutes. When all the flour is disolved and it comes together and it's nice and smooth, scrape into a bowl and let it cool a little bit
3. Add the thyme, black pepper and whisk in the eggs (one at a time) until they are completely incorporated
4. Fold in 3/4 of the cheese and mix well
5. Use a sorbet scoop to scoop in the mixture on a silicon mat on a baking sheet (you should get 12). 
6. Sprinkle a little cheese on top of each scoop and back at 425F for 15-20 minutes. Put on a rack to cool and they're ready to eat

Steps

1. Proof the yeast by mixing it with the sugar and water in a cup, the yeast should foam and bubble if it doesn’t then it has gone bad and you need to replace it with new package.
2. In a bowl whisk together the flour and baking powder till combined
3. Add the oil and then rub it into the flour mix with your fingertips
4. Add the yogurt and the water yeast mixture and knead the dough untill it forms a smooth soft ball that doesn’t stick to your hands (a tip from a bakery owner I know, pick up the dough and slam it into the table 7-10 times during kneading. That will give your baked goods that fluffy interior)
5. Cover a bowl with a little olive oil,place your dough it and cover the bowl with a clean towel or plastic wrap and leave it in a warm place untill it doubles in size (If you are short on time, heat your oven to 200 C and place the rack in the middle. Turn it off. Place a clean towel on the rack and place the bowl with your covered dough on the towel and leave it in the closed oven. It will double in size in 10-15 minutes)
6. Cut the dough into egg sized balls and cover them with a clean towel and allow them to rest for 10 minutes.
7. Roll each dough ball into an elongated oval shape
8. Fold one edge of the dough over and press it with your finger tips to seal it
9. Fold over the opposite side and tuck the dough under the pastry boat
10. Do the same with the opposite side.
11. Once you’re done shaping the pastry gently press the top folds to adhere the dough to the cheese..this helps to prevent the pastry boats from opening up when you bake them
12. I usually brush them with some milk but you can egg wash them or brush them with some olive oil to give them a beautiful golden color when they bake
13. Allow them to rest for 10-15 minutes after shaping before baking them
14. Bake on the middle rack in an oven that you have preheated to 200 C until the bottom is golden brown then place under the broiler until the tops are golden brown.

Steps

preheat fryer to 170°C.
take the skin off the chourico (optional)and dice.
fry in a hot pan until it colours and the oil start to release, then take off the heat to cool.
chop the olives and chives and mix into the mash with the chourico and its oil.
mould the mixture into stubby sausage (croquette) shapes.
roll in the dusting of flour and fry for 2 minutes until golden and crispy.
blitz the peppers with basil and honey and then add the milk.
drain the croquettes on a paper towel.
serve on a bed of rocket with the red pepper dip.

serves 4 as a starter

Steps

Soak glass noodles in room temperature water for 10 minutes. Drain, then cut into short pieces.

Mix ground pork with 1 tsp of the soy sauce, set aside.

In a wok or a large saute pan, add a little vegetable oil. Add garlic, black pepper, and white pepper; stir until garlic starts to turn colour slightly. Add pork and cook until the pork is no longer clumpy and is almost done. Add shiitake mushrooms, noodles, cabbage, carrots, mushrooms, cilantro stems, 1/2 tsp salt, 2 tsp soy sauce, and sugar. Toss until noodles are fully cooked and cabbage is wilted, adding a splash of water if noodles start sticking. Remove from heat, taste, and add more salt as needed. Put the filling into a bowl and let cool before wrapping.

While the filling is cooling, peel the wrappers apart so it’s easier when you wrap. (Spring roll wrappers tend to be hard to peel apart right out of the package, so I like to separate them before I start wrapping.)

To wrap, follow the instructions in the video. Use a heaping ¼ cup of filling per roll.

Heat 2-3 inches of oil in a pot to 350 F. Add spring rolls and fry until golden brown, about 5 minutes.

Steps

1. To prepare the farinata, place the chickpea flour (1) in a bowl and create the classic fountain shape; then pour the water at room temperature (2) a little at a time. Mix everything well, being careful not to form lumps, until you obtain a liquid and homogeneous mixture (3)
2. Cover with the film (4) and let the mixture stand out of the fridge from 4-5 hours up to 10 hours, stirring occasionally. After the necessary time, you will notice the foam on the surface: remove it with a skimmer (5) and mix (6)
3. Add to the mixture 50 g of oil (7) and salt (8) and mix again (9)
4. Grease 3 trays of 32 cm in diameter with the remaining amount of oil (tradition would provide copper or aluminum pans, but you can also use a simple non-stick pan), and with a ladle distribute the chickpea mixture (10). Uniform the thickness with the help of a fork (11) to ensure a uniform cooking, then bake in a preheated oven at 250 ° and cook in the lower part of the oven, in contact with the bottom, for the first 10 minutes  (if using ventilated oven keep it only for 7-8 minutes at a temperature of 220 ° and then continue normally). After this time move the pan in the upper part of the oven and cook for another 10-15 minutes depending on your oven, until the farinata is a beautiful golden hazelnut color. Remove the farinata (12) and enjoy it very hot

Steps

1. Chop the cabbage, add salt and set aside for a bit. Squeeze out the water
2. Mix all the ingredients very well and set aside for 1 hr
3. Fill the gyoza skins with the mixture, use water to seal the edges of the gyozas
4. Place the gyozas in non-stick skillet, add hot water (until half covered). Cover with a lid and steam until all the water evaporates
5. Add sesame oil to the skillet and fry the gyozas until their bottoms are browned

Steps

1. In a food processor fitted with a chopping blade, blend chickpeas, garlic, lemon juice, and salt for 2 minutes or until smooth. Scrape down the sides of the food processor bowl with a rubber spatula.
2. Add Greek yogurt, tahini paste, and extra-virgin olive oil and blend for 1 minute or until creamy and well combined.
3. Add mint leaves, and pulse for 30 seconds or until you see little specks of green mint throughout.
4. Serve, or refrigerate for up to 1 week.

Steps

1. Peel the eggplants and slice them (each 3-4 slices) to either fry them or bake them. I prefer baking because it's healthier (less oil less mess) but frying is faster.
   To bake them just coat them with oil and then place on a baking sheet in high heat oven (350 F) and turn them every 10 min or so until they're golden brown. Once done, move to a bowl and mash with a potato masher.
2. Meanwhile, you can prepare the Onions, Garlic and Mint. You need to caramelize the onions so you need to fry them separately (because caramelizing is basically slowly frying them with a bit of oil until they turn brown otherwise they will burn). Once done, move to a dish and use the same frying pan with a bit of oil to fry the minced garlic and the dried mint just until the garlic starts turning golden (use low heat and don't over do it because garlic burns fast)
3. Once the garlic/mint mixture is ready, add the caramelized onions and the mashed eggplants and cook on low-medium heat for 10-15 min (add salt n pepper to taste)
4. While cooking the eggplant/onion/mint/garlic mix add the Kashk or Sour Cream a little bit at a time and taste to see how much you'd like to add (I haven't tried it with Sour Cream but even though it won't taste the same, people on the internet say it can be used as a substitute)
5. Finally add the minced walnuts (1 or 2 tbsp or to taste). If you don't like the walnuts just skip this step

Steps

Steps

1. Bring water to boil in a large pot; add 1 tablespoon salt and bean sprouts. Blanch bean sprouts for 1 minute. Remove bean sprouts, rinse under cold water, and drain. Squeeze out excess water and roughly chop.
2. In the same boiling water, add glass noodles and cook to package instructions. Drain and roughly chop.
3. In a mixing bowl, combine bean sprouts, noodles and the rest of the filling ingredients. Mix well with a spatula.
4. Line a baking sheet with parchment paper or plastic wrap. Place one dumpling wrapper on your palm and wet edge slightly with water. 
5. Place 1 - 1 ½ tablespoons of the filling in the middle, then fold, bringing opposite points toward each other and pressing edges together. Repeat with remaining wrappers until no filling is left.
6. Heat a skillet over medium-high heat. Add 1 tablespoon oil and arrange dumplings seam-side up. Pour in 3 tablespoons of water and cover. Steam for 5-7 minutes.
7. Meanwhile, make dipping sauce by mixing soy sauce, vinegar, and green onion.
8. Uncover and continue to cook until all of the moisture evaporates completely. Serve with dipping sauce. Enjoy!

Steps

First of all, prepare the filling:

Heat oil in a big skillet and cook ground meat, stirring occasionally, and breaking down any lumps with the back of a spoon. When moisture almost evaporates, add onion and stir until transparent, 10 to 15 minutes, total. Add the rest of the ingredients in the last five minutes of cooking, and fold gently. Set aside to cool off.

Now, prepare the rice dough:

1. Bring water to a boil in a medium pot. Add the drained rice along with salt, saffron or turmeric, and cinnamon. Give the pot a good stir, and bring it back to a boil. Reduce heat to medium, and let the rice boil gently in the partially covered pot, gently stirring twice or thrice. The rice grains should be cooked in about 15 minutes. Start testing after the first 10 minutes of cooking. Take a few grains and eat them, they should be cooked but still intact, not chewy, and not mushy. Do not let rice overcook.   
2. Strain rice in a metal colander. Put the colander with the rice back into the pot and cover it with the lid, and set it aside until it is cool enough to handle.
3. Transfer rice to a big bowl, and discard the cinnamon stick if used. Sprinkle cornstarch on rice and knead with slightly moistened hands until mixture is combined into dough.  
4. Have a bowl of cold water nearby. Handling with slightly moistened hands, take a small amount of dough, size of a small lemon, and shape it as follows (like the American football or rugby ball): 
Hold the ball of dough in one hand and hollow it with the thumb of the other hand until you get an elongated oval shell about ¼ in. thick and 3 in. long, it does not have to be perfect. Fill and close the opening, and roll it gently between the palms to make it look like an egg with two pointed ends. Moisten your fingers whenever dough feels sticky. Put the finished ones on a big tray in one layer.
5. Fry the filled kubba in 1-inch deep hot oil, turning once, until golden all around, about 7 minutes per batch. Put the fried pieces in a large colander lined with white paper towels, and let them cool off a little before serving. Alternatively, you may spread the paper towels on a rack and put the fried kubbas in one layer to cool off. This way you prevent the kubba from getting soggy.

Steps

1. Bring 1 cup water, the butter, salt, and cayenne to a boil in a heavy 4-quart saucepan; boil until butter has melted. Remove from heat; stir in flour. Return to burner; cook, stirring, until mixture comes together and pulls away from the pan, about 2 minutes more.
2. Remove from heat. Using a wooden spoon, beat in 4 eggs, 1 at a time, until they are incorporated and smooth. Stir in zest, scallions, and parsley.
3. Transfer mixture to a piping bag, and cut a 1/2-inch opening. Pipe 1-inch rounds onto baking sheets lined with parchment paper. Alternatively, drop rounded teaspoons of batter onto baking sheets lined with parchment. If not using immediately, freeze up to 1 month in airtight containers or resealable plastic bags.
4. Preheat oven to 400 degrees. Whisk together remaining egg and 1 teaspoon water in a small bowl; lightly brush on top of each puff. Bake until lightly golden brown, about 20 minutes. Serve immediately.

Steps

Start by cooking the lentil. In a saucepan combine lentil and hot water. Bring to a boil on high heat,then allow to simmer on low, about 7-10 minutes. Check, stir a few times to see if the water is about to evaporate

When barely any water is left ,add bulgur, mix and turn off the heat. Allow to sit about 15-20 minutes, the bulgur will soften by that time

While that’s getting ready prepare the tomato paste. In a fry pan sautée the onions until golden brown, add tomato and pepper paste, spices

Add the paste to lentil and mix well to incorporate, salt to taste. Allow to cool down before you add chopped greens and lemon juice

Shape the lentil kofte with medium ice cream scoop or by hands

Serve over finely chopped lettuce leaves

Steps

1. Using a pestle and mortar, crush the peppercorns and garlic together until the peppercorns are all cracked. 
2. Add the coriander and continue grinding until nearing a paste like consistency. 
3. Remove the mixture from the mortar and place into a large mixing bowl. 
4. Add the palm sugar (best to warm to a semi liquid state in a microwave first) and liquid ingredients before stirring well. 
5. Add the pork cubes to the mixture, cover, place in fridge, and marinate overnight.
6. Cut into cubes of about 1” and cook slowly in a pan, constantly turning. Cook until the pork is cooked through and the juices has reduced down and are sticky and caramelised.
7. Serve alongside a homemade Nam Jim Jaew sauce and some sticky rice or simply on some skewers.

Steps

sauté onions with olive oil and salt until translucent
meanwhile, poach the chicken and break into morcels
add sumac to the onions + 1 tbsp dibs rimman and cook a bit
add the chicken and cook a bit
slice the bread (markouk) into 8ths, fill with chicken mixture and use oil to seal the pieces
bake under the grill to brown the tops

Steps

1. Preheat a grill top or a grill to medium heat.
2. Place red bell peppers on the grill, and cook on all sides for about 20 minutes or until charred. Immediately place peppers on a plate, cover with plastic wrap, let cool for 10 minutes.
3. Preheat the oven to 450ºF.
4. When peppers are cool enough to handle, peel off skin. (It's okay if it doesn't all come off.) Remove stalks and seeds.
5. Spread walnuts evenly on a baking sheet, and bake for 7 minutes or until they're lightly toasted. Be sure not to burn them.
6. In a food processor fitted with a chopping blade, blend roasted red bell peppers, toasted walnuts, breadcrumbs, crushed red pepper flakes, garlic, lemon juice, pomegranate molasses, paprika, cumin, salt, black pepper, and extra-virgin olive oil for 2 minutes or until well combined, intermittently scraping down the sides of the food processor bowl with a rubber spatula.
7. Serve cold or at room temperature.

Steps

Make dibis flaifleh (pepper molasses)
1.Wash the capsicum and pepper if using, cut it in half, remove the seeds
2.Arrange them on a sheet lined with parchment paper
3. Sun dry for 3 days or Dehydrate in the oven at 150 for 3 hours
4. cut into strips and grind in your meat grinder with 1/4 teaspoon salt or process in the food processor

Your dibis flaifleh is ready, you can store it in the fridge for a week or in the freezer for up to three months

To make the muhammara
1.Add three tablespoons of your dibis flaifleh to a bowl
2.Add breadcrumbs, cumin, pomegranate molasses and oil then mix together. You can mix by hand or in a stand mixer  or food processor for a smoother result. Add the water gradually to achieve your desired consistency
3.Chop or grind the walnuts then add them to the Muhammara mixture.The texture is up to you, roughly chop them for a chunky muhammara or finely grind them for a smooth one
4.Taste Muhammarah and adjust by adding sugar and pomegranate molasses according to preference.
5.Preferably store in the fridge for 24 hours before serving to allow the flavors to develop
6. Serve along side all types of Kebbeh and BBQ, or with Hummus and Arabic “pita” bread.

Steps

1. Grind dried chilies in a coffee grinder until fine.
2. If using an immersion blender, blend all curry paste ingredients together until fine.
3. If using a mortar and pestle, grind lemongrass, galangal, turmeric and kaffir lime zest (if using) first until fine, adding the dried chilies in once the mixture starts to feel wet. Then add garlic and shallots and pound until fine. Add shrimp paste and pound to mix. Stir fish sauce in at the very end.
4. Using your hands, and I recommend wearing latex gloves for this part, knead together the pork and the curry paste until thoroughly mixed. Then add cilantro, green onion and kaffir lime leaves and knead it in just until combined.
5. follow the wrapping method shown in the video and allow the sausages to rest in the fridge for at least 2 hours or preferably overnight. Then gently unpack them onto a foil-lined tray and cook the sausages on the top rack under the broiler until browned on one side, about 4-5 minutes. Then flip the sausage and brown the other side. After this point, there should be a lot of liquid on the pan, so I like to transfer them onto a rack to finish the broiling so the sausages come out dry and well caramelized.
6. serve this with fresh crunchy vegetables and sticky rice

Steps

1. Preheat oven to 180 C / Gas 4. Grease and flour a baking tray.
2. Bring the milk, oil and salt to the boil in a medium saucepan.
3. As soon as it starts boiling, add the tapioca flour all at once. Stir constantly until it forms a dough that pulls away from the sides of the pan.
4. Remove from heat and let the dough cool.
5. Mix in eggs one at a time, and then mix in all of the cheese.
6. With greased hands, shape small balls and place on the prepared baking tray, leaving some space between them.
7. Bake for about 25 minutes, or until puffed and golden. Serve warm.

Steps

1. Trim the pork fillet of any excess fat and then cut into 2cm cubes. Place the meat in a large mixing bowl and add the pimentón, cumin, some black pepper, oregano, thyme and garlic. Mix well, drizzle over the olive oil and leave to marinate for at least an hour, but anything up to 2 days is fine.
2. Meanwhile, make the mojo picón. Start by frying the bread in a little olive oil, drain on kitchen paper and tear into pieces. Using a pestle and mortar, mash together the garlic, cayenne chillies, cumin seeds, pimentón, fried bread, vinegar and salt until you have a smooth paste. You could also use a food processor for this bit. Start adding the olive oil in a thin drizzle while you are still mixing.
3. When you are ready to cook the pinchos, thread the meat on to skewers (if you are using wooden skewers it’s a good idea to soak them in water for 30 minutes to stop them burning). Pinchos morunos can be cooked over charcoal (the best way, in my opinion), under a hot grill or in a griddle pan over a very high heat. Cook for about 2 minutes on each side – you want them to be cooked through but still juicy on the inside. Season with salt and pepper and serve with the mojo picón.

Steps

1. In a food processor, add all the ingredients and process into a fairly smooth paste (but not too smooth). Transfer into a bowl and pop in the fridge for a at least an hour
2. Sprinkle some panko on a wide plate, spoon equal portions of the mixture on top of that and use the bread crumbs to help is form these patties (balls if you want to deep fry)
3. Cook over medium-high heat in a frying pan with a thin layer of vegetable oil for about 2 min per side, until they're golden brown and spring back to the touch. Take them out and let them drain on a paper towl
4. Serve with a cucumber salad as well as a sweet and spicy thai chili sauce

Steps

To make the dough

1. Proof the yeast with 1/4 cup of warm water and 1 teaspoon of sugar. (proofing the yeast means mixing it with sugar and water and waiting for it to foam and bubble. Foaming means that the yeast is active and good to work with and this should take 10-15 minutes at most)
2. While waiting for the yeast to proof, add the salt to the flour then add the olive oil and rub it into the flour with your finger tips.
3. Add the yogurt and again rub it into the flour.
4. When the yeast has bubbled, add it to the flour mixture, and mix
5. Gradually add in the water, you may need a little more of less as different flours absorb water differently. You need to add water and knead the dough until it is smooth and round.
6. Brush a bowl with a little oil, place the dough in it and drizzle some more oil to keep it from drying
7. Let the dough rise in warm place covered with a moist towel until it doubles in size. This should take about one hour depending on how warm or cold the weather is

Prepare the stuffing

1. If using frozen spinach: Defrost and thaw out the spinach. Place it in a colander and squeeze out as much juice as possible. You want it to be very dry.
2. If using fresh spinach: chop the spinach then place it in a pot and wilt for 2-5 minutes over medium low heat. Allow the spinach to cool then squeeze out as much juice as possible. You want the spinach to be very dry
3. Chop the onions very fine and add them to the spinach.
4. Add the olive oil, lemon juice, salt, pepper and sumac. Add the spices and lemon juice immediately before stuffing the pastry. If you do it too early the stuffing will be too wet. If the stuffing is too wet, it will open up the turnovers.

Assembly

1. Cut the dough into egg sized pieces.
2. Roll out each piece into a circle
3. Add 1-2 tablespoons of stuffing
4. Pinch 2 ends first and then the third to form a pyramid.(If you have a little trouble with sealing the dough, dip your finger tips in flour.)
5. Place the fatayer on a greased cookie sheets and make sure all the fatayer are sealed well.
6. Bake them on the middle rack of a preheated oven at 270 C. for about 10 to 15 minutes or until the bottoms are golden.
7. Turn on the broiler until the tops are golden
8. Cool the fatayer on a wire rack

Steps

1. Ground the prawns in a food processor into a fine paste. Mix with the pork paste until well-combined. 
2. Season the paste with salt, pepper, sugar, chicken stock, fish sauce and spring onion (white part)
3. To increase the stickiness, throw the paste into the bowl for 20 times. Grease hand with some vegetable oil and wrap the paste aroung the sugarcane stick, leaving one end as an handle. Repeat until finish. 
4. There are 2 options to cook: Either to deep-fry at 150°C or to grill. If you go for grilling option, steam the prawn skewers for 5 minutes to shape the form and then grill at medium level to get grill pattern.
5. Arrange the sugarcane prawn skewers on a plate wit fresh greens and garnish with scallion oil and crushed peanuts.

Steps

To make the filling

1. Chop the onions.
2. Cook the onions: two methods can be used. You can either cook them in two tablespoons of water until translucent, or you can fry them  in clarified butter or oil till  golden. At this point, you can either not cook them further, or cook them until they caramelize. I chose to fry them until caramelized.
3. Add the spices, the currants and the nuts. Add enough tahini to make a nice and moist filling. If you cooked them in butter, reduce the tahini to one or two tablespoon. If you cooked them in water, add more tahini, up to 3/4 cup.

To make the shells

1. Soak the chick peas in 6 cups of water for one  full day (24 hours)
2. Drain the water. Add fresh water and boil them for about  30 minutes. Remove the pot from the heat and place in the sink and add a bowl of ice cubes on top. With your fingertips rub the chick peas and remove their skins and discard; (getting rid of the skins helps make a smooth dough)
3. Boil the potato and peel.
4. Place the chick-peas and potato in a food mill (or processor),  add  white pepper and salt,  the tahini, mix till mashed and doughy. Set aside. (I added turmeric as well)

To make the topig

1. Weigh the dough and divide into 4 equal balls. Divide the cheesecloth into 4  12-inch squares.
2. Place the cheesecloth on a work surface. Put the topig in the middle of the cheesecloth. Flatten with your hands to form an even 9  inch circle. (you can use a piece of plastic wrap on top to help roll it out)
3. Place the filling in the middle of the dough. Lift the corners of  the cheesecloth underneath to help close it up and seal it well, forming a round ball of dough.
4. Tie the topig with a piece of kitchen string. Repeat with the 3 others.
5. Boil about 2 quarts of water with a teaspoon of salt. Drop the topigs in the water and let them simmer gently for about 10 minutes. Remove from the water, drain for a few minutes  and let them cool in the fridge for a few hours and up to 24 hours. Remove the cloth.
6. Serve by covering each topig with olive oil and some lemon slices. Sprinkle cinnamon or paprika lightly over the topig. Cut the topig in half, then in individual slices.
7. Pass extra lemon juice and olive oil in small decanters or make a quick dressing and pour over the topig. Provide extra lemon quarters or garnish with lemon slices.

Steps

1. In a large pan or wok, cook the shallots on a medium heat until they are golden brown in color, and push it aside.
2. Turn the heat on high and mix in the chopped dried shrimps. Cook until crispy and mix together with the shallots. Then add yam beans and carrots. Stir and add some water, and season with sugar and sea salt. Cook for another 5 minutes and let cool completely.
3. Make the wrapper: Place wheat & tapioca starch in a mixing bowl, and gradually add the boiling water. Mix well with a spatula or wooden spoon. Then add about 2 Tbsp of vegetable or shallot oil, and mix well. When the dough is cool slightly, knead with your hand until smooth. Cover the dough and let it rest for about 20 minutes. Remove the saran wrap and place the dough on a floured surface. Divide the dough into smaller pieces. Roll the dough into cylinders, (Cover the dough with a saran wrap); cut each cylinder into about 15 grams pieces. Press a piece of dough flat using your hand. Then roll out with a rolling pin into a thin 4 to 5 inches diameter circles. Alternatively, use a dumpling press, if you have.
4. Make the dumplings: Place one heaped Tbsp of filling into the center of the wrapper, fold into a semi circle and seal the edges. Then place onto a piece of banana leaf, if using. Repeat the process with the rest of the wrapper and filling. Place the dumplings in a steamer and brush lightly with vegetable or shallot oil. Steam over high heat for about 10 minutes. Serve warm with some soy and chili sauce.

Steps

1. Heat up the oil in a karahi or wok to a medium heat.
2. Slice the onion lengthways very thinly and place in a bowl.
3. Peel and grate (or very finely chop) the potatoes into the same bowl. You can also use aubergines and cauliflower - chop into very small pieces.
4. Sprinkle all the dry spices and freshly chopped coriander, chillies and ginger into the bowl and then sieve in the gram flour - mix together using your hands. 
5. Add a small amount of water a little at a time to create a thick batter that coats all the vegetables. Squeeze the mixture through your fingers to ensure all the spices mix through. Do not leave the batter and vegetable mixture for too long before cooking.
6. Test your oil is hot enough by dropping a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully drop in spoonfuls of the mixture into the oil and fry until golden brown.
7. Using a slotted spoon move the pakora around, be careful not to overcrowd the karahi.
8. Once golden brown and crisp remove from the oil and set on some kitchen paper.