Lebanese Breakfast

Name: Lebanese Breakfast
Yield: Serves 6
Cuisine: Lebanon
Ingredients: ¼ cup [45 g] Kalamata olives, whole; 1 lemon, halved; Fresh sliced tomatoes, sliced cucumbers, labneh, and warm Za’atar Bread or pitas, for serving; Fresh sliced tomatoes, sliced cucumbers, labneh, and warm Za’atar Bread or pitas, for serving; 1 tsp freshly ground black pepper; 1 tsp fine sea salt; ½ cup [20 g] chopped fresh parsley; 1 tsp Aleppo pepper; Fresh sliced tomatoes, sliced cucumbers, labneh, and warm Za’atar Bread or pitas, for serving; Fresh sliced tomatoes, sliced cucumbers, labneh, and warm Za’atar Bread or pitas, for serving; Fresh sliced tomatoes, sliced cucumbers, labneh, and warm Za’atar Bread or pitas, for serving; 2 large garlic cloves, minced; Two 15 or 19 oz [430 or 540 g] cans fava beans (foul mudammas); Two 15 or 19 oz [430 or 540 g] cans fava beans (foul mudammas); 2 tsp ground cumin; ¼ cup [60 ml] extra-virgin olive oil, plus more for drizzling; 1 onion, finely diced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

We offer this stick-to-your-ribs stew of small beans on our weekend brunch menu, and served with other savory toppings like labneh, olives, and cucumbers, it is very typical of how many in the Middle East start their days. However, if you were to serve it as a quick and healthy supper, or a pack-along lunch, accompanied by some bread for scooping up the lemony, cumin-scented mixture, I think you would find it to be a perfect anytime meal.

Ingredients

Asia
Lebanon
Supper
Mediterranean
Breakfast
Brunch
Vegetarian

Ingredients

Method