Markouk, Chickpeas, & Mushrooms with Sumac Spiced Yogurt

Living in Montreal, we have the privilege of shopping at a variety of different markets from all over the world, all within a 60km radius. From Lebanon to China to the Caribbean to Russia, there is a little corner for everyone, and every food. It's truly heavenly for foodies like me - having a chance to discover new foods each time I go to the grocery store. This week, I discovered Markouk (Markook) bread - an unleavened wheaty delight. (Available at Adonis for all of you Montrealers!) It's perfect for wrapping sandwiches, or eaten on it's own with nothing but honey & labneh. Alternatively called Shrak, this flatbread is similar to an extremely thin whole wheat pita, and popular throughout the Middle East.

I rarely have labneh on hand, but I do always keep some Balkan yogurt around. Inspired by za'atar pitas (my favourite way to eat bread!), I decided to put together a sumac-laced yogurt spread. Tossed together some mushrooms and chickpeas, and within 20 minutes, I had myself a fantastic dinner bursting with colour and flavour.

Savoury Yogurt Spread with Sumac & Dill
an original recipe by allison sklar

1 cup greek or full-fat Balkan yogurt
1/2 tbsp sumac
2 tsp paprika
2 tsp dehydrated onion
1 tsp dill seed (or 3 tsp chopped fresh dill)

Mix all ingredients together and allow to sit for at least 15 minutes.
May be made in advance and stored in the fridge up to 5 days.

Flatbread (Markouk) Sandwiches with
Chickpeas, Mushrooms & Arugula
original recipe by allison sklar

1 can chickpeas, rinsed and drained
454g (1lb) fresh white or cremini mushrooms
2 tsp dried tarragon (or 4 tsp fresh)
1/2 cup chopped fresh cilantro
1 cup baby arugula (rocket)
2 tbsp grapeseed, vegetable, or canola oil

1 large markouk bread, or two small pitas
Extra arugula, for garnish

Heat oil for one minute over medium high. Roughly chop mushrooms and toss into pan. They should sizzle when they hit it. Stir once, reduce heat to medium, and continue cooking, undisturbed for about 5 minutes. Stir occasionally, until mushrooms begin to shrink. Add chickpeas & spices. Stir. Continue cooking over medium heat until chickpeas start to have golden spots. Add arugula & cilantro and cook until wilted.

Cut markouk in half. Spread each folded half of markouk (or pitas) with yogurt mixture.
Top with chickpea mix & handfuls of fresh arugula.
Enjoy hot.

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