Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Finely dice the tomatoes, salt them lightly, and drain in a sieve for 10 minutes.
Finely chop the onion and parsley.
Mash the chili flakes and pepper paste with the pomegranate molasses, olive oil, cumin, and dried mint.
Toss the tomatoes, onion, and parsley through the dressing.
Rest 10 minutes and serve with crispy flatbread.