1/1 Photo of An Arabic Breakfast
This is a standard breakfast in Palestinian households. I'm just writing up what I ate for breakfast nearly every day while I was living in Jordan with my Palestinian in-laws. This is traditionally eaten on the ground, laid out on a tablecloth, with the people grouped around. All of the ingredients are optional (except for the olive oil and tea of course!). Palestinians normally just round up whatever they've got in the house at the moment -- this is the complete version! I've listed white cheese here, this is the standard cheese for Palestinians. I only know it by this name, if anybody knows another, more specific name, could you please tell me?
My Private Note
Units: US | Metric
- 3 eggs
- 4 chunks white cheese
- 20 olives (I love the sweet black Spanish olives but in Jordan we had ones from our garden)
- za'atar spice mix (we buy it but a recipe for it is here #65710)
- 2 tomatoes
- 2 small cucumbers
- labneh (we buy it but a recipe for it is here #77269 - the garlic is optional)
- olive oil
- mortadella (optional)
- arabic bread (Lebanese)
- 1In a small frypan, put enough olive oil to nearly cover the bottom.
- 2Fry chunks of white cheese until golden on each side (but don't overdo it).
- 3Put along with oil onto small serving plate.
- 4Clean the frypan (or use another one) and use it to make Arabic style scrambled eggs.
- 5Place two tablespoons of olive oil in the pan along with 3 eggs and salt to taste (about 3 pinches).
- 6Lightly turn it with a fork (Arabic scrambled eggs aren't as scrambled as the 'normal' version) until there is no longer any egg liquid (it should only just be cooked no more).
- 7Put olives in a serving bowl.
- 8Put about 1/2 cup of zaatar in a serving bowl.
- 9Put 1/4 cup olive oil in a serving bowl and serve alongside zaatar.
- 10Cut tomatoes into wedges.
- 11Sprinkle small amount of salt over wedges (optional).
- 12Cut the ends off the cucumbers and slice each into 4 long strips.
- 13Put tomato wedges and cucumbers onto serving plate.
- 14Serve labaneh with olive oil drizzled on top.
- 15Serve mortadella sliced.
- 16Heat the Arabic bread either by using the stove top (gas ovens) and turning frequently or heating each piece in the microwave for 30 seconds (not the authentic way of doing it!) Make tea in pot as per usual but with the dried sage or mint added.
- 17Serve in Arabic teacups (usually small glass ones) with between 1-2 teaspoons sugar in each.
- 18(Note: mint needs less sugar than sage) Serve all of the above.
- 19The traditional way is to place a large tablecloth on the floor and eat seated on the ground.
- 20Eat with Arabic bread.
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Nutritional Facts for An Arabic Breakfast
Serving Size: 1 (273 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 120.3
- Calories from Fat 59
- Total Fat 6.6 g
- Saturated Fat 1.6 g
- Cholesterol 158.6 mg
- Sodium 250.6 mg
- Total Carbohydrate 10.7 g
- Dietary Fiber 3.0 g
- Sugars 4.4 g
- Protein 6.6 g
The following items or measurements are not included: