Tirit

Simmer the meat with onion, salt, and water until tender, then shred it and reserve the broth.

Toast or dry the flatbread pieces and spread them across a warm serving plate.

Ladle hot broth over the bread until softened but not falling apart.

Spoon garlic yogurt over the bread, then pile the shredded meat on top.

Foam butter with red pepper flakes and drizzle it over the dish with sumac and parsley.