Tip the coriander seeds into a dry frying pan and toast over a medium heat for a few minutes until aromatic. Remove from the heat and add the beetroots (no need to peel first), vinegar, sugar, bay leaves and 2 tsp salt. Pierce the chilli all over a few times using a knife, then add to the pan. Pour in enough water to cover the beetroots completely, then bring to a simmer over a low-medium heat and cook for 45 mins, topping up with more water if needed, until tender. Scoop the beetroots into a bowl using a slotted spoon and leave to cool slightly (reserve the cooking liquid for dying the eggs). Once cooled, remove the skins. The beetroots will keep chilled for up to five days.

Boil the eggs in a pan of water for 7-8 mins (7 mins if they’re room temperature, or 8 mins if fridge-cold). Immediately plunge into a bowl of cold water and leave until cool enough to handle, then peel. Drop the peeled eggs into the reserved beetroot cooking liquid and leave for 30 mins – this will dye the eggs pink. (You can leave them for longer, if you like – the pink water will continue to further permeate the eggs the longer you leave them.)

Mix the yogurt or labneh with the garlic and a pinch of salt, then spread this over a large serving plate. For the chilli butter, melt the butter in a pan, then stir in the lemon zest and chilli flakes. Remove from the heat and set aside.

Cut the beetroots into wedges and arrange on top of the yogurt. Halve the boiled eggs and arrange these on top too, then pour over the hot chilli butter. Season with the lemon juice and a pinch of salt, then scatter over the dukkah and dill. Serve with warmed flatbreads for scooping up the buttery yogurt.