A satisfying weekend brunch using leftover bread.

I use dinner rolls or hamam bread that hasn’t been used to pack lunch boxes during the week to minimize food waste in our household.  Or you can use a traditional recipe by frying pita bread.


  • Dinner rolls shredded into squares
  • 1 cup humus
  • 2 garlic cloves, or more to taste
  • 2 cups yogurt
  • 1/4 cup creamy tahini
  • 3 TBSP Lemon juice
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • parsley
  • 2 TBSP ghee
  • Pine Nuts or Slivered Almonds


  • Put the bread in a pre-heated oven or toasted for 5 minutes.
  • Mix yogurt, lemon, tahini, and garlic. Add salt to your liking.
  • Mix the bread with the humus, you might add some of the starchy water you used to make the humus with this mixture as you don’t want it dense.
  • Place the bread in the bottom of your serving dish. Followed by a layer of your yogurt mixture.
  • Fry your pine nuts or slivered almonds with a tbsp. of ghee.
  • Garnish with parsley, cumin, sumac, chickpeas, and nuts. You can add pomegranate seeds if in season.
  • I like to add the remaining tbsps. of ghee on top of the mixture for extra flavor.

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