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Home Dish Arabic / Middle Eastern Breakfast

Arabic / Middle Eastern Breakfast

Name: How to cook Arabic / Middle Eastern Breakfast - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-5 servings
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Arabic / Middle Eastern Breakfast

#toc3 #cookpadindia After a long time enjoyed Arabic / Middle Eastern Breakfast in the weekend. Didn't prepare everything but few dishes only 😀. In the spread is Tabbouleh, Ful Medames, Labneh, Baba Gonoush, Scrambled eggs, whole-wheat flour Khobus, Black tea with dates and fruits.

Ingredient

Food ration :

4-5 servings

Cooking time :

2 hours

2 Tbsps

Bulgur soaked in water

100 gms

Parsley Chopped (discard lower stalks & chop)

as needed

Few Mint leaves chopped

small Onion Chopped finely

Small Tomato chopped finely or half of a medium sized

as required

Small piece of Red Bellpepper (or any color) finely diced

as required

Small piece of Orange Bellpepper (or any colour) Finely diced

as per taste

Lime juice

as per taste

Salt

as per taste

Sumac (optional)

400 gms

Canned Fava Beans ( you can soak dried Fava Beans and

as needed

Boil and cook till it's mushy )

2 Tbsps

E.Bhi. Olive oil

1/4 tsp

Cummin powder

3-4

Garlic cloves paste

as per taste

Lemon juice

as needed

Parsley chopped to garnish

as required

Some more E.Bhi. olive oil to drizzle

medium sized Aubergine/ Eggplant

Garlic cloves

small onion chopped

small tomato chopped

as required

Few Sprigs of Cilantro Chopped

Fresh Chilli Chopped (optional)

as per taste

Lemon/ Lime juice

1-2 Tsp

Extra Virgin Olive oil

350 gms

Whole-wheat Flour

generous pinch of Baking soda

as needed

Water

Whole Eggs

generous pinch of Grounded Black Peppercorns

1 tbsp

Cooking Olive oil or any Veg oil

1 cup

Strained / Hung Curd

Small onion chopped

As per taste

Salt (skip if strained curd has salt)

1/4 tsp

Dried Mint

1-2 tbsp

Olive oil to drizzle

1 pinch

Dried Mint to Sprinkle

1 Cup

water

1/4 tsp

Loose Tea leaves

as per taste

Few Dates to serve with tea

as required

Pomegranate

as required

Fig

as required

Kiwi

as required

Nectarine

as required

Watermelon etc

as needed

Sumac

as needed

Za'atar

Cooking instructions

* Step 1

For TABBOULEH: Soak the Bulgur in hot water in a cover bowl for 20-30 minutes. Drain and cool it. Take out the excess water by pressing from it. In the meantime prepare all other ingredients as listed above. Dice or chop all vegetables finely. Mix everything in a bowl, adjust seasoning as per your taste. Serve Fresh.

* Step 2

For FUL MEDAMES: Heat the canned Fava Beans and reduce the water. No need to add salt as it already has. Then add Garlic paste, grounded Cummin, lemon juice, olive oil and mash it roughly with the back of the spoon. Make a shallow dent in the centre with a spoon and drizzle/ pour olive oil in it. Garnish with Chopped Parsley. Serve !

* Step 3

For BABA GANOUSH: While the eggplant is cooling, prepare other ingredients.Once cooled, peel the roasted eggplant / aubergine, smash it with the help of a spoon or direct hand/ fingers. Add in all ingredients and adjust seasoning as per taste. Serve fresh with Tabbouleh, Ful Mufammas, Khobus etc.

* Step 4

While the eggplant is cooling, prepare other ingredients.Once cooled, peel the roasted eggplant / aubergine, smash it with the help of a spoon or direct hand/ fingers. Add in all ingredients and adjust seasoning as per taste. Serve fresh with Tabbouleh, Ful Mufammas, Khobus etc.

* Step 5

For Homemade Non- Yeast KHOBUS/ PITA BREAD : Mix Ww flour, salt and baking soda,then add olive oil and mix well. Add little water at a time and knead it into a soft dough. Knead the dough until smooth. Cling wrap or cover it with a damp kitchen towel (wash it in running water and wring the water out) and let it rest for half an hour at least.

* Step 6

Knead for a minute again and divide the dough into 8 balls and roll out with a rolling pin (Belan) on a rolling board (Chakla) to the required thickness for each Khobus, don't make it too thin like roti. Dip it in dry flour before you start rolling it or sprinkle dry flour while rolling to avoid from sticking, don't use too much dry flour otherwise it will start burning on the tawa.

* Step 7

Place the rolled round dough on a preheated tawa/ skillet, cover it intially so that bubbles form on the Khobus surface and bake then flip on other side, cook till golden brown spots appear on both sides. To puff up the Khobus/ pita Gently press with a cotton cloth on the edges, flip and do it on other side too.

* Step 8

For Soft Scrambled eggs Crack the eggs in a bowl, add salt and whisk it. Heat a non-stick pan and add olive oil or ghee, do not overheat, the pan should be just heating up. Pour the whisked egg, add grounded black peppercorns and slowly with a silicon spatula stir it, the eggs will slowly start coagulating. If pan overheats switch off the flame. Cook till the eggs are well cooked but not brown in this way you will get soft and non- browned scramble egg without adding cream. Serve warm.

* Step 9

* Step 10

You can make Boiled eggs too

* Step 11

You can make Sunnyside Egg too

* Step 12

For LABNEH In a bowl mix the strained curd, chopped onion, chopped tomato, 1/4 tsp Dried mint and salt. Then drizzle olive oil and dried mint leaves and serve fresh.

* Step 13

For TEA: Boil water and add the tea leaves. Put off the flame and let it brew. Strain and serve with dates or sugar or sugar candy or just like this a fresh mint leaf.

* Step 14

Cut the fruits, whatever is available at home.

* Step 15

So today our Breakfast spread is as follows: 1. Tabbouleh 2. Ful Medames 3. Baba Gonoush 4. Labneh 5. Scrambled eggs 6. Khobus 7. Black Tea with Dates 8. Fruits