Garnished with pine nuts and pomegranate arils. We used Stacy’s Pita Chips (natural) and toasted them at 350 for a few minutes before drizzling with butter. We also used nutmeg in lieu of most of the cinnamon (which I find cloying) in each component. Recipe is too complicated to summarize, but it’s from Chef Kamal al-Faqih’s cookbook, Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites https://www.amazon.com/dp/0762752785/ref=cm_sw_r_cp_awd_U1k8wb58BGNPX (Mar. 2016)
Cooking Adventures 