The Art of the Mezze
Breakfast in the Middle East is rarely a solitary, single-plate affair. It is built around the concept of sharing small, flavorful dishes. A typical Levantine morning features warm flatbreads used to scoop up thick, tangy labneh (strained yogurt), hummus, and rich olive oil dusted with za'atar.
Freshness is key, with raw vegetables like cucumbers, tomatoes, and mint always present to cut through the richness of the dairy and oils.
Hot Skillets
Alongside the cold spread, hot dishes provide substance. Shakshuka—eggs poached in a spiced, bubbling sauce of tomatoes, chili peppers, and onions—has gained global fame but remains a cornerstone of the regional morning meal.
Another staple is Foul Moudammas, a slow-cooked stew of fava beans flavored with garlic, lemon juice, and olive oil, eaten primarily in Egypt and across the region as a deeply satisfying, protein-rich start.
