Saħħan il-forn f'temperatura ta' 200°C/180°C fuq il-fann jew gass numru 6. Prepara dixx fond tal-forn bl-għatu. Jekk m'għandekx għatu, uża ftit foil. Saħħan iż-żejt fih fuq nar baxx u aqli l-coconut l-imfarrak għal 3-4 minuti jew sakemm jieħu ftit kulur (ibqa' miegħu għaliex faċli jinħaraq). Żid iz-zalzett, it-tewm, iż-żagħfran tal-Indja (turmeric), il-bżar, is-sauce tal-ħut, iż-żejt tal-ġunġlien, il-melħ, il-weraq tar-rand, il-ħalib tal-coconut u l-kunserva mielħa. Żid in-nar u ħawwad kollox flimkien. Aqsam in-noodles min-nofs b'idejk u ferrex fit-taħlita tal-coconut. Żid it-tiġieġ u għaddsu fit-taħlita flimkien man-noodles. Għatti bl-għatu u sajjar fil-forn għal madwar 30-35 minuta, jew sakemm it-tiġieġ u n-noodles ikunu saru sew. Qassam fi platti fondi u servi bil-weraq tal-kosbor u jekk tiggosta ftit flieli tal-lumi.

Preheat oven to 200°C (Gas Mark 6). Split open the pitta breads and cut them into nacho-sized triangles. Transfer the cut pitta triangles onto a baking dish and toast for 12 minutes. Set them aside.

Warm the oil in a heavy-based saucepan and cook the onion on low heat for 7 minutes, until caramelized. Lower the heat and stir in the aubergines and cook until soft. Add the paprika, cumin, coriander, salt and pepper. Add the minced beef and cook for 10-15 minutes, stirring occasionally, until cooked through. Take off the heat and set aside.

In a heatproof bowl, combine the Greek yoghurt, ġbejniet, tahini, lemon, garlic and salt. In a smaller saucepan, pour some water, enough to come up 3cm up the sides. When the water is simmering, reduce heat to low and place the yoghurt-filled heatproof bowl over the saucepan (bain marie). Using a whisk, beat well until the mixture is warm and smooth. Take off the heat.
On a large plate, arrange the pitta triangles and top them with the beef and aubergine mixture. Pour the yoghurt mixture over the beef and aubergine. Top with the cranberries, pistachios and mint. Serve.

Take a sharp knife and carefully go round the chicken leg bone, scraping off the meat from the bone and carefully pushing the meat away every time. Chop off the bone away right before coming at the jaw. Repeat for all 4 legs. Take a mixing bowl, skin off the sausage meat, mix together with the sage leaves, parsley & cheese. Push the sausage meat into the chicken cavity, rolling the skin over to cover the filling.

F'kontenitur ħallat flimkien il-basal, it-tewm, il-fażola, it-tuffieħa, il-pineapple mingħajr il-ġulepp, il-felfel, il-kari, il-kemmun u ż-żejt. Saħħan kazzola u sajjar it-taħlita tal-kari sakemm tieħu l-kulur. Wara, żid il-ġulepp tal-pineapple, iz-zalza tat-tadam, il-ħalib u ħallih itektek. F'taġen żgħir, fi ftit butir, sajjar iż-żerriegħa mfarrka tal-kosbor flimkien maz-zokk tal-kannella u l-ħlewwa stellata għal 2 minuti. Żid ir-ross u ħawwad. Itfa' l-istokk, għattih u ħallik itektek sakemm isir u sakemm jinxtorob l-istokk. Żid ftit bżar u melħ skont il-bżonn u żid il-kosbor il-frisk. Servi maz-zalza tal-kari,

Fi ftit butir, sajjar il-bejken, il-basal, it-tewm, il-bużbież, il-karfus u t-tewm mingħajr ma jilħaq jieħu kulur. Żid ix-xgħir u ħawwad tajjeb. Żid ukoll il-kunserva ħelwa u erġa' ħawwad. Itfa' l-inbid, l-istokk tal-ħaxix u ħallih itektek. Hekk kif jinxtorob kważi l-ilma kollu, żid it-tadam, ix-xibt u l-bżar u l-melħ. Servi billi titfa' l-mascarpone fil-wiċċ u żejjen bi ftit ħwawar.

Use a large cutter or a sharp knife to cut the tortilla wraps into discs big enough to fit a muffin tray. Place into the muffin holes and bake until very lightly browned. Allow to cool. Heat a pan and fry together the onions, garlic and cumin until lightly browned. Add the aubergines, sweet potato, 1 tbsp olive oil and season well with salt and pepper. Soften for 6-8 minutes. Add in the chickpeas and hazelnuts, toss for 1 more minute and remove from the heat. Add in the spring onion, chopped coriander, 1/2 of the cheese and mix well. Adjust the seasoning and use the mixture to fill the baskets. Sprinkle the rest of the cheese on top and finish in the oven until the cheese melts. Serve garnished with rocket leaves

Ibda billi tħawwad flimkien il-qoxra u l-meraq tal-larinġa, il-BBQ sauce u l-biċċiet tal-felfel. Żid il-biċċiet tat-tiġieġ u ħawwad tajjeb. Ħallihom għal 30 minuta qabel ma tgħaddihom mill-istikek flimkien mal-pineapple u l-bżar aħmar. Itfa' ftit żejt taż-żebbuġa u sajjar fuq il-BBQ sakemm jieħdu l-kulur u jkunu saru. Sadanittant,sajjar il-kuskus bil-misħun u ħallih jixxarrab għal 5 minuti qabel ma tħawdu b'furketta. Itfa' ż-żejt taż-żebbuġa, in-nagħniegħ il-frisk u l-lewż inkaljat. Uża l-aktar avokado misjura sabiex tipprepara d-dipp (guacamole). Sabiex isservi, poġġi l-qoxra tal-pineapple fuq injama apposta u imliha bit-taħlita tal-kuskus. Poġġi l-istikek tat-tiġieġ fuq l-injama u agħmel id-dipp tal-avokado ġo kontenitu fil-ġenb. Żejjen bil-flieli tal-lumi, nagħniegħ u l-felfel.

Idlek il-laħam fil-BBQ sauce u poġġih f'dixx tal-forn. Żid l-istokk taċ-ċanga, għattih u sajjar f'temperatura ta' 160 gradi Celsius għal 4 sigħat. Qalli ftit il-basal f'taġen flimkien mal-felfel u t-tewm. Żid il-fażola ħamra u ħawwad tajjeb. Fl-aħħar żid il-kosbor u neħħi minn fuq in-nar. Ifred il-laħam b'furketta, ħawdu mat-taħlita tal-basal u żid il-BBQ sauce. Itfa' ftit mit-taħlita fin-nofs tar-wrap, żid il-ġobon u l-ispinaċi, dawwarha u griljaha miż-żewġ naħat.