In a pan, heat the olive oil and sauté the onion until translucent.

Add the grated carrots and zucchini, then sauté for 5 minutes.

Add the ground meat, season with salt, pepper, Espelette pepper, and oregano. Crumble the meat with a fork while cooking.

Add the parsley and, if desired, the soy sauce. Cover and simmer until all the water has evaporated.

Drain if necessary, then let cool.

Mix with the grated cheese.

Fill the brick pastry sheets with a spoonful of filling, add a small piece of sandwich cheese, fold, and cook using your preferred method (frying, oven, or air fryer).

Wash and drain the spinach, remove the stems, and chop finely.

Chop the chili and onion.

Sauté the onion in olive oil until translucent.

Add the spinach, chili, ground ginger, and half a bouillon cube. Cook for 10 minutes.

Add the ground beef, breaking it up well. Taste before adding the rest of the broth. Adjust seasoning with salt and cayenne pepper or harissa.

Add parsley and basil, cover, and cook until the water evaporates.

Drain the filling and let it cool, then add the cheese.

Fill the brick pastry sheets, fold, and seal with egg yolk or the flour and water mixture.

Peel the potatoes and cook them in salted water.

Mash them into a purée.

Add the cheese portions, salt, pepper, half an egg, parsley, and chives.

Mix until you obtain a smooth, homogeneous purée.

Refrigerate for 30 minutes to firm up the mixture.

On each brick pastry sheet, place a slice of sandwich cheese.

Add a spoonful of purée, then a small Gouda stick.

Sprinkle with oregano or Espelette pepper to taste.

Roll the cheese slice around the filling, then wrap it in the brick pastry sheet to form a cigar shape.

Seal the ends with a little egg yolk.

Dip each cigar first in all-purpose flour, then in beaten egg, and finally in breadcrumbs.

Fry in hot oil over medium heat until golden brown.

Drain on paper towels.

Alternatively, you can bake them in the oven or air fryer after lightly spraying with oil.

Heat the olive oil in a Dutch oven and add the chicken along with all the spices. Turn to coat the chicken evenly.

Add the onions, garlic, and 1 tablespoon of parsley. Cover and simmer over low heat without adding water (the moisture released by the onions is sufficient). If needed, add a small splash of water.

Meanwhile, soak the Chinese vermicelli in boiling water (off the heat) for 5 minutes. Drain and cut into 2 to 3 cm pieces.

Add the preserved lemon to the chicken and simmer for another 5 minutes.

Remove the chicken, drain, and cut into small pieces.

In the remaining sauce, add the vermicelli, olives, and mushrooms. Mix and cook until the sauce has evaporated.

Add the chicken, grated cheese, and remaining parsley. Mix well.

Cook the mixture in hot oil over medium heat, or bake in the oven or air fryer after lightly brushing with oil, until golden and crispy.

Sauté the chicken in butter and cook for about ten minutes or so over low heat.

Once cooled, mix with the rest of the ingredients.

Form samosas or bricks as indicated above and cook them in the same way.

Mix all ingredients and refrigerate for a few minutes before forming the samosas.

Cook the chicken in water with a little pepper until the meat is very tender.

Drain and let cool slightly before deboning.

Blend the meat in a food processor, then add the cheese portions, the powdered Knorr bouillon cube, and the chopped chives or parsley. Mix until you get a slightly sticky and creamy filling; if needed, add more cheese.

Season with salt and pepper to taste.

Form the mixture into samosas or bricks using the pastry sheets.