A Lebanese breakfast.
Arz.

Thirty years at the oven.من بعلبك

Fouad learned the oven as a boy in Baalbek - sweeping a pizza shop for lunch until they put him on the payroll and handed him the dough. Pressed thin, spread heavy, blistered fast in a half-dome stone oven. Thirty years on, his hands still know it cold.

The trade traveled - Houston, then San Antonio - thirty years at other people's ovens before this one. Arz is the first that's his. The dough still rises overnight. The za'atar is still ground every Sunday. The oven still turns on at 5 a.m.