Thin pocket bread (Khebez Arabi) from Julie Taboulie's Lebanese Kitchen: Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking (page 205) by Julie Ann Sageer and Leah Bhabha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lemony lentil and Swiss chard soup with bulgur wheat bites (Kibbet raheb); Lamb meat and onion skewers (Lahem mishwee); Thinly sliced marinated meat sandwich (Shawarma lahem); Stuffed cabbage leaves (Mahshi malfouf); Meat and bulgur spheres stuffed with lamb-pine nut filling (Kibbeh kbekib)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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