Recipe:
Dice a large beet or 2 medium ones into small cubes. Toss with olive oil, salt and pepper. Roast in oven, covered, at 400 until soft.
Soak a cup of dried chickpeas overnight. Simmer for about an hour or until desired firmness is reached. Drain and set aside. Cut half a block of paneer into small cubes. Combine with chickpeas, a dash of olive oil, salt , pepper, sesame seeds and some dried dill. Roast in oven for 20 minutes or so.
Cut pita bread into sixths or eights, sprinkle with olive oil , salt, and pepper, bake in oven for about 10 minutes while the other stuff is finishing up.
Relish: for this, I used a mix of radish, cucumber, carrots, and red onion that I fermented in a crock at 5% salinity for 5 days. Pulse the veg mixture in a food processor with equal to 1/2 amount of fresh tomato. Splash with apple cider vinegar or some other acid you have on hand (lemon juice, etc).
Top with fresh herbs of your choice (I used oregano and thyme), and a sprinkle of sumac.
by LeeBears
6 Comments
Mouthwatering good
It looks delicious.
I could gobble that up daily!
Oh my goodness that looks delicious 😋
Ohh this looks delicious! We love doing “Greek nachos” in our house (pita chips with roasted chickpeas, cucumber, pickled red onion, cherry tomatoes, and a feta yogurt sauce) and this seems like a good variation to add into our repertoire.
Omg, is that white stuff Feta or tofu