The Treaty of Versailles

Ingredients: 3 ½ cups all-purpose flour, 1 cup water room temperature, 1 tsp. salt, 1 tsp. olive oil,1 pinch of yeast, 1 lb. russet potatoes (about 2 medium-size potatoes), 1/2 cup finely chopped cilantro, 1/2 cup finely chopped Scallions white and green parts, ¼ cup plus 2 tbsp. olive oil, 1 ½ tsp. salt, 1 tsp. ground black pepper.

Instructions: Mix the flour & salt in a bowl.  Add the water & teaspoon of oil & yeast& mix the dough together, kneading it a little until it forms a ball.  If the dough is too dry, add little more water. Once the dough is formed, knead it for 10 minutes on a lightly floured cutting board.  Put the dough back in the bowl, cover with a cloth & let it rest for 20 minutes.

In the meantime, boil the potatoes until soft in the centre when pierced with a small knife.  Remove from the water & when cool, slip the skins off the potatoes.  Put the potatoes, cilantro, scallions, 2 tbsp. of the olive oil, salt & pepper in a bowl & mash together with your hands or a potato masher until thoroughly combined.

Take a small amount of dough the size of a apple and roll into a smooth ball. Spread some flour on the wood board and roll out the dough using a rolling pin. Continue to flatten the dough until it takes a round shape as thins as a tortilla, and about 10-12 inches across. Spread ¼ cup of potato mixture on one side of the dough, leaving a ¼ inch border rim. Fold the other half over and press the dough together with your fingers to form a seal. Heat the remaining ¼ cup of oil in a medium-size sauté pan over medium-high heat. Brown the Bolani two at a time until golden on both sides. The Bolani should sizzle. Lay cooked Bolani on a paper towel. Add more oil if your oil starts to reduce

Sauce;
youghurt (half of it)
coriander(tiny bit)
mints
salt
green chilie
1 garlic clove
1-2 drops of lemon
mix them together

Baklava-

Fillo dough
1/2 pound Unsalted butter
1 tsp. cinnamon
1 1/2 cups Sugar
1 tsp. Cardamon
Almonds
1 tsp....