All posts tagged: flatbreads

Sami Tamimi’s recipes for musabaha (warm chickpea dip) and turmeric and nigella seed flatbreads | Food

Sami Tamimi’s recipes for musabaha (warm chickpea dip) and turmeric and nigella seed flatbreads | Food

Published by Sam Flores

Few things make me happier than a bowl of warm musabaha served with freshly baked bread straight from the pan. It’s a combination that shouts comfort, generosity and the simple pleasure of sharing food. Across the Levant, musabaha is a much-loved breakfast or brunch dish, though I’d happily eat it at any time of day. Served with the buttery, soft turmeric and nigella-seed flatbreads, it becomes a meal that is nourishing, intensely satisfying and perfect for gathering family and friends around the table. Musabaha (warm chickpeas with spicy cherry tomato and coriander salad) Sami Tamimi’s musabaha, or warm chickpeas with spicy cherry tomato and coriander salad. When I’m short of time but craving something nourishing, full of flavour and genuinely satisfying, I turn to murabaha time and again. Unlike hummus, the chickpeas are left whole, then gently warmed and topped with a vibrant salad of spicy cherry tomatoes, fresh coriander and good olive oil. Serve with plenty of the warm flatbreads below for scooping. Prep 15 minCook 15 minServes 4 2 400g tins chickpeas, drained3 …

Spiced pastries and flatbreads are draws at L.A.’s next great bakery

Spiced pastries and flatbreads are draws at L.A.’s next great bakery

Published by Sam Flores

Breads of many shapes sit in a row on the front counter at three-week-old Kouzeh Bakery, on display behind glass. My eye goes first to a thin disc propped up on a wooden stand. From several feet away, its sandy color and moonscape surface bring to mind a 13th century copper astrolabe that I fixated on at the also-just-opened David Geffen Galleries at LACMA less than a mile away. Why Kouzeh is L.A.’s next great bakery Up close, I read that it was latir, a leavened flatbread that originated in Yazd, a central desert province in Iran that once connected the ancient Spice and Silk Roads. Every baker seasons theirs differently. Pastry chef Sahar Shomali, Kouzeh’s owner, sprinkles her version with black and white sesame seeds, cumin and fresh dill. Soon, I’d be ripping into its crisped edges and softer, pebbled center. Next to the latir is ghelefi, a mounded loaf filled with turmeric-stained mashed potatoes and baked in a pan until the top is crackly. Fenugreek and caraway seeds, fragrant and crunchy, crown plush …