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There is really no wrong way to mix and match most of the recipes in this book; just aim for a nice variety of textures and colors, with a few contrasting flavor notes to keep the mix lively. Here are a few suggestions to get things started. Don’t forget to put some spicy condiments like Green Zhug, Spiced Salt, or Turkish Pepper Paste on the table for those who prefer some heat, a basket of warmed pitas or fresh Za’atar Bread, and a bowl of pickled vegetables to round things out.