This dish has it all. Crispness, softness, surprise, colour and lots of taste. It’s a matter of taking a spoonful of all the ingredients from the bottom to the top of the dish: crusty bread, eggplant/tomato sauce, yoghurt/tahini sauce, fried pine nuts with za’atar and pomegranate seeds… Well, it’s your turn now.
4 Lebanese flat breads
1 kilo ripe tomatoes
2 table spoons vegan chicken broth
6 cloves garlic
1 small can of tomato puree
250 gram coconut yogurt
2 table spoons tahina
75 gram pine nuts
100 ml olive oil
salt and pepper
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