Cut chicken breasts into 1½ inch chunks and mix with the ginger and yogurt.
Mix all sauce ingredients together and hand-blend till smooth. Let rest for 5 min.
First, mix all sauce ingredients and blend till smooth, using a drink or hand-blender.
In a bowl, put the chopped garlic add the labneh, coriander, mint, garam masala and blend using hand blender
Peel onion and thinly slice. Very finely slice the lemongrass, starting at the thinner end, stopping towards the base when it gets tough
In a medium bowl, put the vegetables add the chickpea flour, then add all the spices
Cut the brick sheets into rectangular shapes. Put them to grill for 7 min on 180 degrees.
In a bowl put the thyme, Rocca, mint, bakle, chick peas, tomatoes, pine seeds, onions.