In a bowl, put the chopped garlic add the labneh, coriander, mint, garam masala and blend using hand blender
Mix the eggs with the flour in a blender. Bring the beetroot to boil for 25 min.
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.