To make the musabbaha: Soak the chickpeas overnight, then cook them in a pressure cooker for 1 hour.

Once cooked, reserve the chickpea water and add the yogurt, tahini, salt, cumin, garlic, and lemon juice.

Toast the pita bread and place it in a Pyrex dish. Top the bread with the chickpeas and sauce.

Finally, heat oil or butter and pour it over the top.

For the za'atar: Mix the za'atar with oil and serve with pickled turnip on the side.

To make the falafel: Soak the chickpeas overnight. The next day, grind them in a food processor with a piece of stale bread. Add salt, cumin, garlic, dried cilantro, and ground red pepper, and mix well.

Heat the oil, add 1 teaspoon baking powder, and fry the falafel in hot, deep oil.