1 bunch basil
½ tsp chilli flakes
4 garlic cloves, chopped
1–2 garlic cloves, chopped (to taste)
10 unwaxed lemons, cut into 5mm/¼-inch slices
1 tbsp cured lemon paste (see above)
2 tbsp lemon juice
squeeze of lemon juice
1 large onion, chopped
1 sprig fresh thyme, leaves only
1 bunch watercress, thick stems removed
250g/9oz Kalamata olives, pitted
5 tbsp tahini
salt and freshly ground black pepper
1 tsp cumin seeds, toasted and ground
harissa
½ tsp runny honey
175ml/6fl oz olive oil
50ml/2fl oz olive oil
50ml/2 fl oz olive oil
1 tbsp sweet paprika
1 tsp sweet paprika
50²µ/1¾´Ç³ú pine nuts, roughly chopped
1½ tbsp pine nuts, toasted
50²µ/1¾´Ç³ú pistachio nuts, roughly chopped
200ml/7fl oz rapeseed oil
1 tbsp rapeseed oil
50ml/2 fl oz rapeseed oil
salt, to taste
60g/2¼oz flaked sea salt
1 tsp soy sauce
1 tsp ground turmeric
25g/1oz Parmesan, finely grated
200g/7oz Greek yoghurt
500g/1lb 2oz beef mince
250g/9oz lamb mince
8 pitta breads