Middle Eastern Breakfast
A Middle Eastern breakfast is a small mezze — labneh, olives, tomato and cucumber, a soft-cooked egg, hot pita. Samira Aoun will tell you the table is the food.
Featured middle eastern breakfast recipes
- Labneh, za’atar, oil — Samira Aoun · Beirut, Lebanon · Samira: strained yogurt, olive oil, za’atar, warm pita. The mezze before mezze.
- Shakshuka, Levantine — Iris · Tel Aviv, Israel · Tomato, pepper, harissa, eggs poached in the sauce, pita to dip.
- Manakish, za’atar — Samira Aoun · Beirut, Lebanon · Samira: flatbread brushed with za’atar paste, hot oven. The Lebanese breakfast.
- Fattet hummus, breakfast — Iris · Damascus, Syria · Pita chunks, hummus, yogurt, pine nuts, olive oil — layered cold and warm.
- Foul mudammas, fava beans — Iris · Cairo, Egypt · Slow-cooked fava beans, lemon, cumin, olive oil, parsley. With pita.
- Yogurt with pomegranate — Fatima Saadeh · Ramallah, Palestine · Fatima: yogurt, pomegranate, mint, walnut, honey. The fruit that defines the region.
- Saffron-scrambled eggs — Darius Ahmadi · Tehran, Iran · Darius: saffron, butter, eggs, flatbread. The expense is in the spice.
- Simit and white cheese — Tarek Habib · Istanbul, Turkey · Tarek: sesame ring, white cheese, olive, tea. Eaten on a ferry.
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