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Fatayer bi Hummus

Ingredients

Preparation

  1. A Lebanese Lenten specialty is rounds of pie dough (page 137) rolled out thinly, with a handful of cooked chickpeas pressed in.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsMiddle EasternCookbooks
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