Large, meaty olives, sumac, and roasted lemon and garlic mingle with caramelized carrots and chickpeas. Once plated, finish with the zingy yogurt sauce for a fun, simple and streamlined meal.
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In the summer we get amazing dry-farmed Early Girl tomatoes and green heirloom tomatoes from Tomatero Farm. I'm always looking for ways to highlight these tomatoes in a meal so that it feels celebratory to eat them. This flatbread is what I've been making lately.
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I don't think there could be a breakfast more perfect than this Mediterranean mezze. With its fresh vegetables and herbs simply dressed in olive oil and lemon or vinegar, feta cheese, soft flatbread, briny olives, and warm and creamy spinach lentil soup, there's something special about savoring a sampling of several small plates in a slow, simple, and unpretentious manner.
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If you click on the Middle Eastern tag or scroll through the photo summary of similarly-themed recipes at the bottom of this post, the long list reveals my love for the Middle Eastern and North African aesthetic of cooking. I can't get enough of their flirtatious play between sweet and richly savory.
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