Nourish Your Body, Elevate Your Plate

Chef Yahshiyah

Babaganoush + Unleavened Flatbread

With herbed olive oil and insights on traditional healing herbs.

Course: Starter & Appetizer | Serves: 4–6

Ingredients — Babaganoush:

• 2 large eggplants

• 3 tbsp tahini

• 2 cloves garlic (minced)

• Juice of 1 lemon

• 2 tbsp olive oil

• 1⁄2 tsp smoked paprika

• 1⁄2 tsp sea salt

• Pinch of cumin (optional)

• Chopped parsley & olive oil (for garnish)

Instructions:

1. Roast eggplants over open flame or in oven at 400°F until charred and soft (~30 min).

2. Cool, peel skin, and scoop out the flesh.

3. Mash eggplant with tahini, garlic, lemon juice, oil, and spices.

4. Blend for a smoother texture, or mash by hand.

5. Garnish with parsley, olive oil, and a sprinkle of paprika.

Ingredients — Unleavened Flatbread:

• 2 cups whole wheat or spelt flour

• 3⁄4 cup water

• 1 tbsp olive oil

• 1⁄2 tsp sea salt

Instructions:

1. Mix flour and salt. Slowly add water and oil.

2. Knead until soft dough forms (5–8 min).

3. Let rest 15 minutes, then divide into 6–8 balls.

4. Roll into thin discs.

5. Cook on dry skillet over medium heat ~2 min each side.

■ Qahdash Note: This bread is made without yeast, representing purity and humility (Exodus 12:15).

Red & Brown Lentil Stew with Pomegranate Sauce

Paired with pomegranate-glazed roasted vegetables — a rich, grounding dish full of comfort and flavor.

Course: Main | Serves: 4

Ingredients:

• 1 cup red lentils

• 1 cup brown lentils

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 carrot, diced

• 1 stalk celery, diced

• 1 bay leaf

• 1 tsp cumin

• 1⁄2 tsp cinnamon

• 1⁄2 tsp paprika

• 4 cups spring water or vegetable broth

• Sea salt to taste

Pomegranate Sauce:

• 1⁄2 cup 100% pomegranate juice

• 1 tsp balsamic vinegar

• 1 tsp date syrup or raw honey

• Pinch of salt

Instructions:

1. Rinse lentils thoroughly and set aside.

2. In a pot, sauté onion, garlic, carrot, and celery in olive oil.

3. Add spices and bay leaf; stir for 1 minute.

4. Add lentils and broth; bring to boil, then simmer for ~30–35 min until tender.

5. In small pan, combine pomegranate juice, balsamic, and syrup. Simmer until reduced.

6. Drizzle sauce over stew before serving.

■ Qahdash Note: The pomegranate symbolizes righteousness and fruitfulness (Deut. 8:8).

Rose Water Malabi (Vegan Milk Pudding)

A light, fragrant dessert with floral notes and a creamy finish.

Course: Dessert | Serves: 4

Ingredients:

• 2 cups coconut milk (or almond milk)

• 3 tbsp cornstarch or arrowroot powder

• 2 tbsp maple syrup or date syrup

• 11⁄2 tsp rose water

• 1⁄4 tsp ground cardamom (optional)

• Crushed pistachios, shredded coconut, or rose petals (for garnish)

Instructions:

1. In a saucepan, whisk milk and starch until smooth.

2. Cook over medium heat, stirring constantly until thick (6–8 min).

3. Remove from heat, stir in rose water and sweetener.

4. Pour into small jars or bowls. Chill 2+ hours until set.

5. Garnish before serving.

■ Qahdash Note: Malabi is fragrant and cleansing — a pure, peaceful end to a nourishing meal