Toni Tipton-Martin joins Bryan Roof to make Mana’eesh Za’atar, a fluffy and herbal Middle Eastern flatbread, and pair it with Baba Ghanoush, a Lebanese fire-roasted eggplant dip. Jack Bishop discusses different types of eggplants and ways to prepare them. Christie Morrison shows Julia Collin Davison a delicious way to serve roasted beets with lemon tahini dressing.
Mana’eesh Za’atar (Za’atar Flatbreads) Recipe: https://cooks.io/4k8HoLN
Baba Ghanoush Recipe: https://cooks.io/49PsN4G
Roasted Beets with Lemon-Tahini Dressing Recipe: https://cooks.io/4bn97WX
Chapters:
00:00 Intro
00:23 How to Make Mana’eesh Za’atar (Za’atar Flatbreads) with Baba Ganoush
13:33 How to Use Different Types of Eggplants
16:10 Make Roasted Beets with Lemon-Tahini Dressing
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