Potato Shawarma Flatbread

Ingredients

• 3/4 cup olive oil
• 1 cup yellow onion, pureed
• 6 each garlic clove, minced
• 1 Tablespoon cumin seed
• 1 Tablespoon turmeric
• 1 Tablespoon coriander, ground
• 1 Tablespoon black pepper
• 1 teaspoon allspice
• 1/2 teaspoon cinnamon, ground
• 1/4 teaspoon ground clove
• 1/2 teaspoon fenugreek powder
• 1 Tablespoon fennel seed, whole
• 1/2 Tablespoon Ras El-Hanout
• 4 cups mashed potatoes, cooled
• 6 each eggs, large
• 8 pounds Russet potatoes, sliced thin, lengthwise on mandolin
• 4 Tablespoons oregano, dried
• 1 Tablespoon dried red chili flakes
• 1/2 Tablespoon sumac
• 1 each pineapple
• 3 cups red onion, slice thin (Julienne)
• 1 1/2 cups red wine vinegar
• 1/4 cup granulated sugar
• 3 Tablespoons kosher salt
• 1/4 cup beet juice
• 2 each star anise
• 4 cups ice
• 3 cups fennel, sliced thin (Julienne)
• 1 1/2 cups white wine vinegar
• 1/2 teaspoon turmeric
• 1 each bay leaf
• 3 cups rainbow cherry tomatoes, cut in half
• 1 cup feta cheese, crumbled
• 1/4 cup basil, chopped
• 1/4 cup mint, chopped
• 1/4 cup parsley, chopped
• 1/2 cup extra virgin olive oil
• To taste, kosher salt
• To taste, fresh ground black pepper
• 3 cups mashed potatoes
• 3 cups all purpose flour
• 4 cups labneh or strained Greek style yogurt
• 1 cup English cucumber, grated
• 1 Tablespoon garlic, minced