reporter: fausi wenniche fulfilled a dream when he opened the shop 10 years ago. he started cooking as a child. wenniche says the idea for the snack is all his, but preparing it is time-consuming work. fausi: in the morning, i go to the market to get the ingredients. then i prepare everything, and come here. at 4:00 in the afternoon i go home and take a short rest. after that, i make the garlic paste, and for that i neneed fe kilos s of garlic c every day. reporterer: some people here en eat the dish for breakfast. the safha toun snack bar is open from 8:00 in the morning till 9:00 at night, with a steady stream of customers all day long.

reporter: fausi wenniche fulfilled a dream when he opened the shop 10 years ago. he started cooking as a child. wenniche says the idea for the snack is all his, but preparing it is time-consuming work. fausi: in the morning, i go to the market to get the ingredients. then i prepare everything, and come here. at 4:00 in the afternoon i go home and take a short rest. after that, i make the garlic paste, and for that i need five kilos of garlic every day. reporter: some people here even eat the dish for breakfast. the safha toun snack bar is open from 8:00 in the morning till 9:00 at night, with a steady stream of customers all day long. host: that's all from us this week. you can find much more on climate change and the u.n. summit in bonn on our website, dw.com. as always, we love hearing from you. drop us a line at global3000@dw.com, or on facebook. and don't forget to follow us -- dw global society. see you next time. bye for now. ♪ [captioning performed by the national captioning institute, which is responsible for its caption content and accuracy. visit ncicap.