Ingredients for Our Arab Breakfast With Gluten Free Option
- Orange Pekoe Tea Bags
- 4 cups water
- Heavy Cream
- White Sugar
- 6-8 green cardamom pods, lightly crushed
- 2 tablespoons olive oil
- Halloumi Cheese
- All Purpose Flour
- 1 lemon, halved
- Pita Bread
- 1/2 cup rice crackers (gluten-free)
- 4 tablespoons butter, softened
- Cream Cheese
- Olive
- 1/2 cup hummus
- Fresh Fruit
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How to Make Our Arab Breakfast With Gluten Free Option
- In a small saucepan, combine water and crushed cardamom pods. Bring to a boil over medium-high heat.
- Reduce heat to low, add tea bags, and simmer for 1 1/2 minutes. Remove from heat. Stir in sugar and cream to taste.
- Pour tea into teacups or mugs.
- Slice haloumi cheese into approximately 1/2-inch thick slices. Rinse slices with water and do not dry.
- Lightly coat each haloumi slice in gluten-free flour (or regular flour).
- Heat olive oil in a skillet over medium-high heat. Fry haloumi slices until lightly golden brown, about 2-3 minutes per side, adjusting heat as needed.
- Remove haloumi from skillet and arrange on a plate. Garnish with lemon halves for squeezing.
- Arrange butter, assorted cheeses, olives, hummus (drizzled with extra virgin olive oil), and fresh fruits on separate plates or bowls.
- Set up a low table or spread a blanket/newspaper on the floor for a traditional dining experience.
- Warm bread using your preferred method (oven, toaster, etc.) just before serving.
- Serve tea, haloumi, and other accompaniments. Use bread to scoop up cheeses, olives, and hummus. Enjoy alongside rice crackers for a gluten-free option.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
36g
Fat
52g
Carbs
9g
