Carrots
Cilantro
Fresh garlic
Salt
Cumin, Turmeric, Paprika 
Oil, Vinegar

Soup:  1 Beet, peeled and quartered 1 Onion, chopped 1 Sweet Potato, peeled and cubed 1 Leek, chopped 2 Carrots, chopped 2 Stalks of Celery, chopped 2 teaspoons of Sugar Salt Pepper Paprika (all to taste) 6 Cups of Water and chicken soup powder or 6 cups of chicken stock Everything should go into the pot together and simmer on medium heat for about an hour.

4-5 Fillets of fish cut into small cubes (about 1 cm) juice of one lemon 1 onion cut in cubes 1 bunch of green onions salt pepper masala cinnamon cloves paprika ½ cup self rising flour ½ cup chickpea flour 1 egg Canola oil for frying Mix fish cubes with lemon juice.  Let it sit in the fridge for a half hour.  Squeeze out the liquid from the fish cubes.  Add the onions spices and flours.  Mix in the egg.  Fry the mixture in tablespoon size portions.

1 1/2  kilograms  flour 1 package  shimrit 1 teaspoon  salt 1 teaspoon  sugar 1/2 cup  oil 2 cups  water -- room temperature Mix everything together.  Start with one cup of water.  Let it sit 1-1.5 hours.  Mix.  Let it sit another 1/2 hour.

Slice eggplant and cut slices in half. Salt them and let sit in sun for 1/2 hour, then blot off moisture with paper towels. Heat alot of canola oil in pan. Mix together white flour, egg, water, salt and paprika to make a thin batter. Dip eggplant slices into batter and fry until golden brown.