chickpea, cumin & spinach koftas with tahini dressing (cumin, spinach and chickpea meatballs with sesame dipping sauce) 1. In a blender, add chickpea, cumin powder, paprika (red chili powder), turmeric( Turmeric powder), beat into paste

2. Fry the spinach, then mix it with the mixture in the first step, add groung flour (flour), and then use a spoon to shape it into an olive shape. Put it in the refrigerator

3. Heat the pan, then put it all down and fry until each side is golden brown. After taking it out, find a piece of oil-absorbing paper to absorb the excess oil

4. Sesame dipping sauce: plain yogurt + sesame sauce + lemon juice + chopped coriander (coriander), stir together

leek&gruyererosti with fried eggs (leeks & Gruyère cheese potato omelet)< /p>

1. Heat a pan, chop leek, put it into the pan and cook with Butter, add seasoning, and stir-fry until soft

2. Grate the half-cooked potatoes and Gruyère cheese, and mix them with the soft LEEK cooked in the first step

3. .Heat the pan, add some oil and BUTTER, put the mixture in and fry it together. When one side is cooked, take a plate and put it on it, then turn the plate over and put it back into the pan to fry the other side.

4. Fry 2 eggs, put them on top with tarragon leaves, and serve