Uber popular dish from the Levant region, yeasted flatbreads with spiced ground meat and pine nuts baked on brick or open hearth ovens. Gobbled up with a fresh salad. My meatless take includes “baharat” spiced crumbled smoked tofu, tomato and shallot mixture on a thyme flatbread. Finished with some Tahina and a zippy cherry tomato, scallion, parsley and Persian cucumber salsa