I first experienced Middle Eastern cooking as a young child where each morning I’d insist my parents would walk me the long way to school so I could go down the “nice smelling road”.
Upon investigating the origins of the aromas, I was both delighted and shocked to discover a tiny hole in the wall where a Lebanese chef made traditional flatbreads by the dozen. For just a few pounds you were presented with what felt like an endless supply of the most amazing thin and crispy bread.
