Yesterday's breakfast was some spiced chickpeas (balilah) from Falastin and pita from Shaya. The chickpeas are delicious. The recipe uses lemon zest, diced lemon pulp, lemon juice and thin slices of lemon plus plenty of parsley and mint, green onion and red onion, toasted and crushed cumin and coriander seeds and Aleppo pepper with olive oil, of course.
I'd brought both to a gathering on Thursday evening and these were leftovers.
Today I had French toast with a little bourbon maple syrup, breakfast sausage, a sliced persimmon and two mugs of black coffee.
The other half of the French toast slice was staying warm in the pan when I took the photo.
