In a stand mixer add 480ml warm water, 1 tbsp active dry yeast, 2 tbsp honey, 600g all purpose flour, 100g whole wheat flour, 2.5 tsp kosher salt, 2 tbsp olive oil. Mix on medium-low speed for 10-12 minutes. Transfer to oiled bowl, cover with plastic and let proof in the fridge overnight.

Punch dough down. Turn out and divide into 12 100g pieces. Roll each into a ball. Cover and let rest 30 minutes.

Preheat oven to highest it'll go with a @hexclad pizza steel/stone, or just a sheet if that's all you have (550F is great). Take a ball. Roll to 6 inch circle. Repeat with 2 more. Transfer to the pizza steel quickly. Bake for 3-4 minutes, until puffed and starting to brown. Repeat with remaining pitas.

Pit 25 soft dates. Grease a pieces of parchment. Lay dates on top. Smoosh with your fingers. Then top with another parchment. And use rolling pin to flatten completely.

Top with @eatpistakio crunchy pistachio butter or peanut butter to taste. Then top with 8oz melted dark chocolate. Chill then cut into pieces.

Soak @eatsimpli 12 oz dried chickpeas in water for at least 6 hours.

In a food processor, add 2 bunches cilantro, 5 scallions, 6 garlic cloves, 1 tbsp zaatar, 2 tsp kosher salt. Pulse to grind. Drain chickpeas and add. Pulse until it looks like a meal. Dump into a large bowl. Add 1 tbsp baking powder.

In a small bowl, combine ⅓ cup flour w enough water to make a batter consistency. Microwave at 10s increments until a soft paste forms. Dump into mixture and combine. Roll into 2tbsp balls.

Fry in 350F heated @getgraza oil until deep brown. Serve w pita, tomatoes, tahina, cucumber, pickled cabbage, @wholefoods fries, etc.