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Flatbread

Serves 4

WHAT YOU NEED:

  • 4 cups all-purpose flour
  • 1 tsp fine sea salt
  • 2 Tbsp granulated sugar
  • 1½ cups warm (165–180°F) water
  • 2 tsp quick-rising yeast
  • ⅓ cup Lime fused olive oil or
  • Harissa infused olive oil + extra for brushing and greasing the bowl

WHAT YOU DO:

  1. Rinse the bulgur and place it in a small saucepan with 1 cup water. Bring to a boil, uncovered, over medium-high heat, allow to boil for a full minute, and then remove from the heat. Place a lid on top and let rest until the water is fully absorbed and the bulgur is tender, about 20 minutes.
  2. Fluff with a fork and let cool completely.
  3. Wash and thoroughly dry the parsley and mint. Gently chop them and the green onions into small pieces and place them in a large serving bowl. Chop and rinse the tomato to remove the seeds. Add the tomato to the herbs and then mix in the bulgur.
  4. Drizzle the salad with the olive oil, balsamic, lemon juice, Aleppo pepper, and salt and pepper to taste, then toss gently to fully combine without bruising the herbs. Serve immediately. This salad is best enjoyed the day it’s made.

Beet Dip

Makes 2 cups

WHAT YOU NEED:

  • 2 large red beets
  • 1 clove garlic
  • 2 large pickled beets or
  • ¾ cup chopped pickled beets
  • 2 Tbsp tahini
  • 2 Tbsp full-fat, Greek-style thick yogurt
  • 1 Tbsp Pomegranate dark
  • balsamic vinegar
  • 2 tsp lemon juice
  • Sea salt
  • Nigella seeds, pomegranate arils, and extra virgin or Lime fused olive oil if desired

WHAT YOU DO:

  1. Peel the beets and cut them into quarters. To roast them, preheat the oven to 400°F, wrap the beets tightly in aluminum foil, and roast until tender (a knife should slip in easily), about 45 minutes. Remove from the oven and allow to cool completely in the fridge.
  2. To boil them, bring a saucepan of water to a boil over medium-high heat, add the chopped beets, and boil until tender (a knife should slip in easily), 15–20 minutes. Drain the beets and allow to cool completely in the fridge. Roughly chop the garlic and place it in the bowl of a food processor. Add the cooled beets, pickled beets, and pulse to break them up a bit, then add the tahini, yogurt, balsamic, lemon juice, and salt to taste. Blend until combined but not completely smooth. The dip should have a bit of texture.
  3. Spread on a serving plate or in a bowl, garnish with sprigs of parsley, a sprinkle of nigella seeds, and a hearty drizzle of olive oil. Serve with vegetables and flatbread.
  4. You can store this in an airtight container in the fridge for up to 1 week.