Lance Barto, executive chef of Strings, 1700 Humboldt Street, is always playing with his menu, as are most chefs this time of year when the freshness of springtime calls for new ingredients and new dishes.
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He's just added kesra, a traditional Moroccan flat bread, to his spring menu, the recipe of which is posted after the jump.
"We are serving a version that is lightly leavened by yeast," says Barto. "In the restaurant, we're grilling the bread and pairing it with our mussel dish, but you could use it for something similar at home, or more simply, it'd be a great vehicle for a dollop of hummus for a snack." Barto adds that you can even use it to make sandwiches, or eat it "straight out of the oven with some fresh butter."More »