| | FOR THE FLATBREAD |
| 1 1/2 | c | Water |
| 1/2 | ts | Salt |
| 1 | | Onion; roughly chopped |
| 1 1/2 | c | Bulgur wheat |
| 1 1/2 | c | All purpose flour; (1 1/2 to 2) |
| | FOR THE GARBANZO DIP |
| 1 | cn | Garbanzo beans; (15 oz) |
| 4 | tb | Sesame seeds; crushed |
| 1 | tb | Sesame oil |
| 1/4 | c | Freshly squeezed lemon juice |
| 2 | | Cloves garlic; mashed with salt |
| | Olive oil; cumin and cayenne |
| | To garnish |
| | FOR THE CHILE-MINT SALSA |
| 1 | | Cucumber; peeled, seeded and diced |
| 2 | | Ripe tomatoes; diced |
| 1/2 | c | Flat leaf parsley; chopped |
| 3 | | Serrano or jalapeno peppers; minced |
| 1/4 | c | Mint; chopped |
| 3 | tb | Rice wine vinegar |
| | Salt and pepper to taste |
| | FOR THE EGGPLANT-YOGURT SPRE |
| 1 | lg | Firm eggplant |
| 1 | | Whole head garlic; unpeeled |
| 1 | c | Plain yogurt |
| 3 | tb | Extra virgin olive oil |
| 1 | tb | Freshly squeezed lemon juice |
| | Salt and pepper to taste |
