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All purpose flour - 3 cups

Active Dry yeast - 2 tsp / Instant Yeast - 1.33 tsp

Warm water - 1 cup

Sugar - 1 tsp

Salt - 1 tsp

For spreading

Zaatar spice blend - 4 tbsp

Olive oil - 2 tbsp

Lemon Juice - 1/2 tsp

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2 eggplants about 2 pounds.

1/4 cup tahini paste.

1/4 cup full fat yogurt.

3 Tablespoons lime juice.

3 garlic cloves.

1/4 teaspoon coriander.

1/4 teaspoon cumin.

1/4 teaspoon cayenne pepper optional for heat.

Parsley pomegranate seeds or sumac for decorations.

Olive oil for a final drizzle.

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3 cup of white flour

1 teaspoon of salt

2 teaspoon of sugar

1 tablespoon of instant yeast

2 tablespoon of olive oil

1 ¼ cup of water

FOR ZAATAR TOPPING

5 tablespoon of zaatar

¼ cup olive oil

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1 pound package Kataifi (can be found in most Middle Eastern stores )

1 cup Ghee melted

For Sugar Syrup

1 cup white sugar

1 cup water

2 tablespoon lemon juice freshly squeezed

1 teaspoon rose water

Pinch of Saffron

For Cheese Filling

2 cups low fat Ricotta

1 cup fresh mozzarella shredded

For Topping/Garnish

1/4 cup sliced almonds

1/2 cup golden raisins

1/2 cup walnuts coarsely chopped

2 tablespoon ghee