Here’s a wee cockle-warming recipe you can eat with your pita bread. Maghmour, this is how we keep winter at bay in Lebanon.
Preheat oven to 180C (350F).
Heat ½ cup olive oil in a large heavy bottomed pan. Fry onion and garlic until golden, then add sliced capsicum, tomato paste, dried mint, cayenne pepper and salt. Cook over medium heat, stirring, until flavours have combined – about 5 minutes. Add chickpeas, tomatoes and simmer for 15 minutes.
Carefully split 2 Alamir Bakery Pita Bread into 4 thin layers. Chop 3 layers into 8 even triangles.
In an oven dish, spread one third of the chickpea mixture evenly and layer with one third of the pita bread triangles. Repeat, then spread the remaining chickpea mixture over, and arrange the last third of the pita bread triangles on the surface. Brush with a little olive oil. Bake in the oven for 15-20 minutes before serving.
Garnish with fresh herbs and serve with Alamir Bakery Pita Bread to mop up the juices.
0 servings