Just a quick one here. My Arab friends will be familiar with a Middle Eastern bread called talamee, but for those of you who aren’t acquainted…
Here’s a recipe from Helen Corey’s Syrian Cookery. The picture is accurate, but the recipe is not at all how we make it in our family – we just use flour, salt, yeast, and water. Keep it simple. Maybe brush a little oil on top to brown the bread. I will make it for you one day.
Anyway, for our snack:
Simply slice a loaf of bread crosswise. I spread Smart Balance on mine, but you could also use coconut oil or drizzle the bread with olive oil. Sprinkle liberally with garlic, either freshly minced or garlic powder. I toasted mine under the broiler until it took on a golden color, then added the tomatoes and broiled again until the tomatoes softened and the edges of the bread browned.
That’s it! You could also add onions. It’s great on its own, but you could make a nice meal of it with hummus and a side of salata.