CRISPY MILK

1. Whisk all the ingredients until the powdered milk is dissolved, then pour into the trays of a dehydrator covered with Silpat and let it dehydrate overnight at 60°C (the whole thing must be very dry).
2. Be careful not to break the milk tiles when removing them from the dehydrator.
3. Fry rapeseed oil in a frying pan until it turns brown, filter through a clean cloth and set aside in the dehydrator at 40°C.

BROWN BUTTER

1. In a saucepan, bring the butter to a boil, add the milk powder and stir constantly until it turns golden brown.
2. Filter the butter through a fine sieve, setting aside the liquid for
3. the pomegranate vinaigrette and the solid parts on absorbent paper.

MUHAMMARA

1. Blacken the skin of the pepper over a flame (or using a torch), place it in a mixing bowl, cover it with cling film and then, once cool enough to handle, remove the skin and seeds contained inside.
2. Place the peppers, pomegranate molasse, cumin, chili paste, honey, lemon juice, salt and pepper in a blender bowl and mix into a smooth paste.
3. Add the sesame kaak breadcrumbs, then the chopped nuts and enough water to obtain a thick but smooth consistency.
4. Place in a bowl and mix with the solid brown butter pieces by hand.

LABNEH CREAM

1. Place the ingredients in the bowl of a mixer with a whisk attachment and whip like a whipped cream.
2. Pour into a piping bag and set aside at room temperature.

PRESENTATION

1. Arrange the muhammara butter and labneh using a piping bag.
2. Arrange pieces of the crispy milk tile.