Last week I made huge Mezze platters the kind I imagine are served in casual breakfast restaurants in Jerusalem. And so I had a lot leftover in the fridge. After an arduous 5-mile loop (hello wind sprints!), I was famished for lunch.
I de-seeded and minced a cucumber to mix with labneh and opened a jar of shatta.
Plating matters. I should have centered the hummus salad and pita sandwich.
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