I grilled Afghan-spiced chicken breast (using a rub with Orange Zest, Rumi Fennel, Rumi Coriander, Cinnamon, Rose, Hibiscus, Ginger, Cardamom, Clove, and Rumi Saffron) and tucked it into grilled ww pitas with tomatoes, cucumbers, lemony homemade hummus, grilled red onion, street cart yogurt sauce, lettuce, pickled onion, feta, and harissa. Some TJ’s Bulgarian eggplant with tomatoes and onions on the side.
Pear bread for dessert.
