This recipe originated in NZ Home and Garden.

3 cups self-raising flour
1 pkt onion soup mix
2 cups natural yoghurt
Olive oil
crushed garlic
rock salt

Combine flour and soup mix. Add yoghurt and mix to a firm light dough. Shape into a circle bout 5 inch thick. Score into slices with knife. Spread with olive oil, crushed garlic and sprinkle with rock salt Bake at 180°C for 20 -25 min. or until light brown and hollow sounding when tapped.

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3 eggs
1 chopped onion
1 cup grated cheese
1 tbsp oil
½ cup flour
1 tsp baking powder
1 ½ cups milk
salt & pepper
anything else you like

Put all ingrediants into a bowl with a lid. Shake one minute. Pour into a greased tin and bake for 45 minutes in a moderate oven.

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3 cups cooked chick peas (cooked with a bay leaf)
2 cups water from chick peas
2 cup natural tahini
½ cup temon juice
2 tsp finely crushed garlic
1 ½ tsp ground coriander
1 ½ tsp ground cumin
1 tsp salt

Blend chick peas and cooking water, lemon juice, tahini and garlic. Stir in spices and salt, beat well.

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