I make my own breadcrumbs, spraying the bread with olive oil, seasoning it with Syrian za-attar, salt and my special seasoning, a combination of spices that are 'hot'.
I baked these potatoes, then scooped out the filling. Cheese, finely chopped sorrel, the mashed potato and bread crumbs are placed back into the potato. Then they are re-baked.
Those little purple flower-heads are more than a garnish. They were picked just minutes before I served them steamed... mustard from the garden, ready to bloom.
