Lebanese-spiced beetroot kebabs with sour cream and crispy lavash

To make the lavash, whisk the flour and 1 tsp of salt together. Add the water and knead to form a soft dough. Generously flour a clean work surface and knead the dough until smooth and elastic. Place the dough in a lightly oiled bowl and cover with a clean dishcloth. Set aside to rest for 15-30 minutes.

Divide the dough into 6 even pieces and roll into smooth balls. Rest, covered, for another 15 minutes.

Dip the balls in nigella seeds. Generously flour a clean work surface and roll the dough out until it is approx. 5mm thick.

Heat a large pan over a medium high heat and place the lavash in the pan. Cook the lavash until slightly charred, approx. 5 minutes a side.

While the lavash is still warm, lightly spray with water and cover with a tea towel until soft and pliable. Keep warm.

Prepare a BBQ to a medium heat.

Clean the baby beetroot and bring a large pot of water to a boil. Add the beetroot and cook for 10-15 minutes or until tender. Drain and set aside to cool.

To make the beetroot kebabs, thread the beetroot onto skewers and generously drizzle with 3 tbsp of oil and season with the baharat and flaky sea salt. Place the skewers on the grill and cook until char lines form, approx. 5-10 minutes a side.

Peel and grate the garlic.

To make the garlic sour cream, combine the garlic clove, sour cream, ½ tsp sea salt and 1 tbsp oil in a small bowl.

Serve the kebabs with the sour cream and lavash.