Foul Mdammas

Foul mdammas and balila are the staple of a Lebanese breakfast spread. Foul are cooked fava beans with lemon, cumin, and olive oil as the main flavors. It is usually eaten with traditional pita bread, red radishes, mint leaves, tomatoes, and cucumbers on the side.

Balila

Balila is similar to foul but prepared with steamed chickpeas instead of fava beans. It is served with the same side dishes as foul. Some people even mix both foul and balila – it is delicious either way. Both dishes are deliciously filling vegan breakfasts that will not disappoint.

Labneh

Lebanese cooks go to the local grocery store daily and buy labneh, milk, and eggs.  Labneh is an essential ingredient that is always in stock in any home.

Kawarma

Traditional eggs are also prepared with kawarma, which is preserved lamb meat in its fat. In the fokhar frying pan, the meat is scooped out when the fat has melted away from it. Eggs are then added and can be left sunny side up or scrambled. This fatty and filling meal is often accompanied with labneh to cleanse the palette afterwards.

Knafe

Knafeh is usually prepared in large trays layered with Akkawi cheese on the bottom and topped with semolina dough or phyllo dough. It is then soaked with kater (syrup flavored with rose water). It is served on bread (kaak) and soaked with even more kater.