This past week, we visited author Anissa Helou in her London kitchen as she prepared for Ramadan to begin. In her story, she details two dishes that are traditional for breaking the fast during the holiday. Tharid, an Arabian stew of lamb and vegetables is served atop torn flatbread called regag, absorbs all the flavorful broth from the meat and vegetables. And fatteh is the Lebanese iteration of tharid that she makes with toasted pita and chicken. It gets a generous blanket of yogurt and a crown of pine nuts on top. Both dishes utilize toasted flatbread as their base, and if you’re buying some to make either dish, here are more uses for any leftovers beyond the Ramadan feast foods.