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Israeli condiments, served with fresh bread- homemade labneh (strained yogurt)- which is very cooling to the fiery chili pepper mixture called “skhug.” (Green chilis (seeds and all), cilantro, garlic, olive oil, salt, a touch of lemon juice. Extra-virgin olive oil has, in the center, a small pool of grated and seasoned tomato pulp. Zaatar spice blend mixed with good olive oil. The tool used to cook my bread is called a “saj” and the dough is spread over a floured, thin, round pillow and then inverted onto the very hot surface. (I had just seasoned my saj for the first time and I had to improvise with a small rectangular pillow-waiting for the round one to come from israel). This bread dough is leftover from the night before- essentially a pizza dough with a good dose of olive oil- really delicious