Wash and grate the courgettes and place in a non-stick pan. Heat gently until all the liquid has evaporated and they have turned into a thick creamy mixture.

Remove from the heat and mix with two beaten eggs, the olives, flour and cumin. Season with salt and pepper.

With lightly floured hands, shape the mixture into round croquettes, then flatten slightly. Coat with flour and then dip into the remaining beaten egg. Fry in very hot oil.

Place briefly on kitchen paper to drain. Serve very hot.

Cook the beans in boiling water with a little salt for 10-15 minutes (depending on thickness). Drain and leave to cool.

Mix the mayonnaise with the parsley and cumin.

Arrange the beans in the centre of a serving dish. Add the almonds and olives. Then lightly top with mayonnaise.

Decorate with slices of hard-boiled egg and serve.

Dissolve the yeast in warm water.
Mix the flour with 3 tbsp oil and salt, add the diluted yeast and work the ingredients together. Then knead for 10-15 minutes, adding a little more flour or water as necessary.

Add the olives and the onion to the dough, and knead again until mixed in. Shape the dough into a ball.

Pour the remaining oil into a deep bowl. Turn the ball of dough in it until well coated. Cover with a thick cloth and leave in a warm place for about 1 hour until well risen. Knead again and divide the dough into four. Shape the loaves, prick the surface and place on an oiled baking tray.

Cover again with a thick cloth and leave to rise for a further 30 minutes.

Heat the oven to 240؛C, moisten the surface of the loaves with a brush, place them in the centre of the oven and bake for 30 minutes.

Remove from the oven and allow to cool.

Line a colander with dampened cheesecloth and set it in or over a bowl. Spoon the yoghurt into the colander and set aside for 24-36 hours.

Alternatively, spoon the yoghurt into a dampened cloth bag or two layers of cheesecloth, then tie the ends together loosely. Hang from a spigot or showerhead for 24-36 hours.

Form the yoghurt cheese into small balls about 2 cm in diameter. Sprinkle generously with one of the spices. If you are serving these immediately, arrange on a plate and drizzle with olive oil. To store, transfer to a small jar, cover with olive oil to protect the cheese from drying out, and refrigerate.

Serve with the olive oil in which the cheese is stored and with Arab bread.

Sauté the onion in the olive oil until softened. Add the garlic and cook for another minute. Push to one side of the pan.

Stir in the meat, sprinkle with salt and pepper, and sauté until browned.

Add the water, additional salt and black pepper, and bring to the boil. Reduce heat, cover, and simmer for about 11/2 hours.

Add the potatoes and simmer for about 8 minutes. Additional water may be added if necessary. Add the lemon juice, taste, and adjust seasoning.

Arrange the sliced courgettes over the potatoes and top with the tomatoes. Cover and steam until tender, about 10 minutes. Serve over rice.