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How to Make An Arabic Breakfast
- Heat a small skillet over medium heat. Add 2 tablespoons of olive oil.
- Add 150g of white cheese (Akkawi cheese is recommended), cut into 1-inch chunks. Fry until golden brown on both sides, about 2-3 minutes per side.
- Transfer the fried cheese to a small serving plate.
- Wipe the skillet clean.
- Add 2 tablespoons of olive oil to the skillet and heat over medium heat.
- Whisk 3 large eggs with a pinch of salt.
- Pour the eggs into the skillet and cook, gently stirring with a fork until set but still slightly moist, about 2-3 minutes.
- Place the eggs on a serving plate.
- In separate bowls, prepare the following:
- 1/2 cup pitted Kalamata olives
- 1/2 cup za'atar
- 1/4 cup olive oil (to serve with za'atar)
- 1 large tomato, cut into wedges and sprinkled with a pinch of salt
- 1 cucumber, cut into 4 long strips
- 100g labneh (a creamy strained yogurt cheese), with a drizzle of olive oil on top
- 100g mortadella, thinly sliced
- Prepare Arabic bread by either toasting it in a skillet until lightly browned or heating in the microwave for 30 seconds per piece.
- Brew Arabic tea (using about 1 teaspoon of dried sage or mint per cup), sweeten with 1-2 teaspoons of sugar per serving.
- Arrange all the dishes on a large tablecloth spread on the floor (optional, but traditional!).
- Serve and enjoy the authentic taste of Palestine!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
17g
Fat
8g
Carbs
3g
