A Middle Eastern Breakfast Table
If you ask us, the most interesting meal to try when exploring other countries is breakfast. While the lunch and dinner cuisines of other cultures often have elements similar to ours, breakfast dishes can be amazingly exotic...
Some of our favorite international breakfast dishes come from Arabic countries (Morocco, Turkey, Lebanon, Egypt, etc.), where breakfast is geared to carry you through the day, with dinner as the next major meal. These dishes are energizing, healthy and based on light and simple ingredients that don't leave you overstuffed and calorie saturated. These dishes also provide an amazing variety of textures, flavors and nutrients.
You may already be familiar with shakshuka, the North African egg dish that's become a trendy brunch offering on the menus of US restaurants coast to coast (shakshuka is, by the way, rarely eaten for breakfast in its lands of origin!) But there are loads more great dishes from the Middle East to try out on your breakfast table. Some of our favorites are shown below; don't hesitate to serve them up for brunch or dinner as well. All are made quick and easy with Pinwheel-provided ingredients!
Yemeni Kafe Hawaij
A Yemeni kafe Hawaij made latte style. If you're a coffee drinker who also loves the aromatic flavors of chai, you will love this traditional coffee-based brew from Yemen. Reviving and soothing all at once. The Kafe Hawaij spice blend imparts amazing fragrances and flavors to the creamy brew, including cardamom, nutmeg, and cinnamon.
Serves:1; 10 minutes prep
Ingredients
1 cup water
6 teaspoons extra-finely ground coffee of your choice (medium to dark roast or espresso is recommended)
4 teaspoons sugar
1 1/2 teaspoon NY Shuk Kafe Hawaij spice blend
1/2 cup milk variety of your choice (or more, to taste)
Instructions
In a small saucepan combine all ingredients except the milk.
Bring the coffee mixture to a boil and remove from heat.
Once the coffee stops bubbling, place it back onto stovetop and allow to come to a boil once more. Remove from heat and repeat a 3rd time. By this time the coffee mix should be frothy and fairly concentrated.
Heat the milk to just short of boiling (microwave is fine). Add it to the coffee in small increments until you reach the coffee/milk ratio you prefer. Sprinkle a dash of the Hawaij spice on top and enjoy!
Menemen - Turkish Scrambled Eggs
A light meal with robust flavors and loads of nutrients for a perfect start to the day. The eggs are firm around the edges and moist in the middle, and the mix of tomatoes and peppers give it a fresh and fruity note. Be sure to serve it with crusty bread to mop up the sauce!
Serves: 4-6; Prep time: 15 minutes
Ingredients
4 eggs
10 tomatoes or 1 15-oz can diced tomatoes, with their juices
1 green pepper
1 onion
salt
pepper
2 tsp NY Shuk Herby Harissa Spice
2 tbsp butter
2 tbsp oil
optional garnishes: sliced chives or chopped parsley, crumbled feta, sliced avocado
baguette or other crusty bread
Instructions
Sauté the veggies: Heat oil in a large sauté pan over medium-high heat. Add onion and peppers and sauté for 5 minutes, stirring occasionally, until softened.
Add tomatoes and seasonings: Reduce heat to medium. Add the tomatoes, butter, Harissa Spice, plus a generous pinch of salt and black pepper. Stir until evenly combined, then sauté for 2 more minutes, until the tomatoes are nice and hot.
Add the eggs: Crack the eggs on top of the tomato mixture. Let the eggs cook for about 1 minute. Then use a spoon to break the yolks and briefly stir the eggs into the tomato mixture. (I recommend only partially stirring in the eggs, so that they are nice and swirly on top.) Continue cooking until the eggs reach your desired level of doneness. (Traditionally the eggs are cooked until just barely set, yet still soft, about 3 to 4 minutes total.)
Serve immediately with your desired garnishes, along with some crusty sliced bread for dipping.
Za'atar Croissants with Labne
A typical Middle Eastern combination combination you may never have thought of trying, but one you are guaranteed to repeat! On your table in minutes with Pinwheel’s Za'atar croissants. The Za’atar spice blend adds a whole new savory character and texture to the buttery croissants!
Serves: 4-6; Preparation time: 20 minutes
Ingredients
For the Labne (this is easy to make, although you need to start it 1 day ahead of time; or pick it up ready-made at any market with an international foods selection.)
1 cup whole milk Greek yogurt
heaping 1/4 teaspoon sea salt
Za’atar Croissants
Pinwheel Bakery-frozen Za’atar Croissants, in desired quantity
Optional Toppings:
Extra-virgin olive oil, for drizzling
crushed pistachios, lemon zest, and/or red pepper flakes or NY Shuk Herby Harissa Spice
Fresh mint leaves, crisp veggies, or diced fresh tomatoes
Instructions
In a small bowl, mix together the yogurt and salt.
Scoop the mixture onto a layer of cheesecloth (or 2 layers, depending on the thickness of your yogurt). Bring the edges of the cheesecloth together, tie it around a wooden spoon, and place the spoon across the top of a medium bowl so that the labne hangs in the center but does not touch the bottom of the bowl. Chill overnight.
In the morning remove the labneh from the cheese cloth, and transfer to bowl. When ready to serve, heat the za’atar croissant according to package directions and serve with labne, topped with your choice of toppings. The labne can be spread in a split croissant or you can dip the croissants in it as you eat.
Lebanese Chickpea Fatteh
Like a Middle Eastern version of nachos, but far lighter and healthier! This is often eaten in the Middle East for breakfast or as a snack. Takes minutes to put together.
Serves: 2-4; Preparation time: 15 minutes
Ingredients
10 oz pouch Your Organics Ready-to-Use Chickpeas, rinsed and drained
2 cups pita bread (pita chips can be used for a super speedy version)
1 cup plain whole milk yogurt
1 clove garlic, minced
2 tsp. Soom Premium Tahini Paste
Salt, to taste
2 Tbsp Pine Nuts
2 Tbsp Olive Oil
Instructions
Preheat oven to 400F. Using kitchen scissors or your hands, cut or tear the pita bread into small 1-2 inch pieces. Spread the cut pita on a baking sheet and bake for 5 minutes until light brown and crispy.
Place the chickpeas in a small pot with 4 Tbsp water; heat over medium-low heat for 5-7 minutes. Alternatively, heat the chickpeas with 2-3 Tbsp of water in a microwave-safe bowl on the High setting of your microwave. Set aside.
Mix the garlic with a 1/2 tsp salt; add the yogurt and tahini and mix until combined well.
In a small skillet, add the pine nuts and heat for a few minutes until just beginning to brown (they could also be toasted in a toaster oven at 350F for 2-3 min.) Keep a close eye on them; they burn fast! as soo as they begin to brown, remove them from the heat to stop the cooking and set aside.
Assemble the fatteh in a large serving plate or in individual bowls. Start with the pita on the bottom, followed by the warm chickpeas, then the yogurt and lastly drizzle the nuts and oil over the top. Garnish with parsley and serve immediately.
Baked Mango Yogurt
With a texture that is somewhere between a mousse and a baked cheesecake, this is a creamy and refreshing substitute for a morning yogurt, although it can also be served as a dessert.
Serves: 8; Preparation time: 35 min.
Ingredients
1 cup Pinwheel Frozen Mango Chunks, thawed
½ cup Greek yogurt (whole milk variety is best)
½ cup evaporated milk
2 tbsps sugar
¼ cup condensed milk
¼ tsp cardamom powder
¼ tsp ground ginger
¼ tsp ground nutmeg
Saffron - a few strands for each ramekin
Pomegranate seeds or any fruits or nuts for decoration.
Instructions
Preheat the oven to 350°F. Puree the mango in a blender or food processor until saucy.
Mix together the mango puree, yogurt, evaporated milk, sugar, condensed milk, cardamom, ginger and nutmeg. Taste and adjust the level of sugar, if desired.
Put a fully-filled kettle to boil. Divide the mango mixture evenly among 8 small ramekins and place them in a roasting pan with high rims. Pour enough boiling water into the pan so that it surrounds the ramekins with about 1” of water. Place the the pan in the oven gently & carefully and bake for 25-30 minutes.
When the yogurts are ready, they should have set around the edges, but still be a little wobbly in the middle.
Take the ramekins out of the roasting pan carefully (may be good to use tongs) and leave to cool down to room temperature before chilling in the fridge for at least 2 hours before serving. Top with pomegranate seeds, granola and/or toasted flaked almonds if you like.