Ingreadient :

Pickled Cabbage

• 3 cups packed shredded red cabbage
• ¼ cup rose harissa paste (such as Belazu)
• ¼ cup white wine vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon granulated sugar
• 1 ½ teaspoon kosher salt, plus more to taste

Pita Chips

• 6 (7-inch) pita rounds, each cut into 8 triangles
• 1 cup olive oil
• 1 ¼ teaspoons kosher salt, plus more to taste

Lentil Chili

• ¼ cup olive oil
• 1 small red onion, chopped (about 1 3/4 cups)
• 1 medium-size fresh poblano chile, stemmed, seeded, and chopped (about 1 cup)
• 1 medium-size fresh red Fresno chile, stemmed, seeded (if desired), and finely chopped (about 2 tablespoons)
• 8 small garlic cloves, finely chopped
• 1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 ½ teaspoons Aleppo pepper
• ¾ cup uncooked black beluga lentils (about 6 oz.)
• 2 ½ cups water
• 3 large tomatoes (about 1 1/2 lb.), stemmed, cored, and roughly chopped (about 4 cups)
• 2 teaspoons kosher salt, plus more to taste
• 1 tablespoon fresh lemon juice

Feta Queso

• ¼ cup plus 1 tablespoon olive oil, divided
• ⅓ cup roughly chopped white onion
• 1 medium fresh red Fresno chile, stemmed, seeded, and roughly chopped (about 2 tablespoons)
• 2 small garlic cloves, smashed
• ¼ cup uncooked red lentils (1 1/2 ounces)
• 1 ¾ cups water, divided
• 6 ounces French goat milk feta cheese, broken into large pieces
• 1 ounce hot pickled cherry pepper slices (about 2 tablespoons)
• Kosher salt, to taste

Additional Ingredients

• ½ cup labneh (strained yogurt)
• Crumbled feta cheese, chopped fresh cilantro, and Aleppo pepper, for garnish