Combining many of my favorite flavors and ingredients, this dish is great any time of year and pleases my husband who is doesn't normally favor middle-eastern flavors. There are many components to this recipe and each separate component can be made ahead and then reheated to eat with freshly made flatbread. On a rushed day, use purchased pita-type bread to serve instead. —Rebecca Fallihee | Eggplant + Olive
medium-sized beets, scrubbed and tops and bottoms removed
clove garlic, crushed
sea salt, to taste
flat breads or pitas (gluten-free if necessary)
Halve or quarter beets. In a large piece of foil, wrap all of the beets and roast in an oven, preheated to 400 degrees F, for 45-60 minutes. Check part way through for doneness, by opening up the foil bundle and stabbing with a fork. The beets should be tender all the way through. When done, remove from the oven and let cool slightly. Then, slice them into smaller pieces.
Bring lentils and water to a boil in a medium saucepan. Turn down to a simmer and cook for 20-30 minutes, until soft. Remove from the heat and stir in the remaining ingredients. Set aside.
To serve, spread tahini cream onto the flatbread, top with lentils, sliced beets, and hazelnuts. Garnish with rose petals and dill.
Lemon-Tahini Cream + Spiced Hazelnuts
For the Lemon-Tahini Cream, puree the tahini, lemon juice, water, and garlic clove in a food processor. Add additional water or lemon juice to reach the desired taste and consistency. Add salt and pepper to taste.
For the spiced nuts, heat oil over medium heat in a small sauté pan. Add spices and bay leaves and toast until the spices start to smell fragrant, about 4-5 minutes. Remove from the heat and stir in the hazelnuts and salt. Set aside.