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This was a favorite breakfast of mine, I'd pick one up from a sidewalk "oven" on my way to work – but it's also, in its smaller version, probably Lebanon's favorite finger food, and no party or reception is without its fatayer platter. (Singular: fteereh)
The second lemon and the sumac are mostly for people who like me cannot get enough lemon in their food. This, I suspect, is the secret to the taste of real Lebanese cuisine and the reason why it's usually disappointing away from home: lots and lots of lemon. As shown here, the spinach can be substituted with chicory or chard or the like, and I must try it with fresh oregano if I find the adequate kind...
The basic pizza dough
recipe I posted earlier works very well, but needs to be spread thinly so there isn't more dough than filling – and it can be made with half bread flour, half all-purpose flour, as I did this morning.A couple of "rules":
1. Please don't request specific recipes. Unless you want to commission me, try google.
2. Refrain from posting provincial comments. There's nothing wrong, outlandish or unorthodox about any of the foods presented – it's YOU.
More recipes in my folder: Quick Food, Not Fast Food