lafa is an iraqi style peta. it's water, sugar and salt.throw it in our wood burning 0 oven. we're going to hit it up with olive oil, little bit of zatar, popular spice in the middle east. throw it back in for another second and plate it up. thing about israeli hammus, it's more nutty and creamy. this is ready to go. off the charcoal, we've got some broiled trumpet mushrooms. we're going to hit it with p paprika and parsley and olive oil. my grandmother and i didn't speak the same language for years. in the last years of her life, luckily, we got to talk about food. i got to listen to her stories and her accounts of her life and the things that she cooked and the things that were like so important to her that i could relate to. we got our lam shoulder. we've been cooking it over charcoal. we're going to put it in a pan. this is pom granite juice, fresh. chick peas that are soaked with water and baking soda. of the baking soda loosens up the skin a little bit. we're going to throw it in the oven. >> my mother would make stir fry all the time