The following delicacies are popular in Lebanon for breakfast
Fatteh Hommus is a straightforward dish with excellent flavors. It is made from chickpeas, flatbread, yogurt, and herbs. Olive oil is also an essential ingredient. The guests will cut pita bread and mix it directly into the dish. The result mimics croutons in the salad. Lastly, Fatteh Hommus seasonings are yogurt, cumin, lemon juice, and salt.
Knefe or Knafe is a sweet breakfast pastry popular in Lebanon. The chef uses phyllo dough to create the base of the pastry. The dough is similar to the puff pastry used in baklava. The second ingredient in the pastry is soft, white cheese. It is usually Nabulsi cheese which originates in Palestine.
Kaak with Picon
Even though the name may sound odd, the flavors complement the dish. Kaka is a street food commonly found in Lebanon. It is equivalent to grabbing a bagel and going to work. While the French has croissants, the Lebanese have Kaak. It is a sesame bread with a crunchy outer layer and is filled with Picon for additional flavor.
Balila combines chickpeas, cumin, garlic, olive oil, and lemon in a bowl. The chickpeas are fully cooked, mashed, and combined with a garlic and olive oil. Balila’s side dishes are mint, chili peppers, tomato slices, olives, and radishes. You can also eat Balila with pita bread which is usually served on the side.
Manakish is often eaten at breakfast. However, you will find it on the lunch menu too. The dish asks for a rolled dough which is completed with toppings. The most popular additions are minced lamb, spinach, chili, and kashk. You can also sprinkle Za’atar, a blend of oregano, toasted sesame seeds, sumac, salt, thyme, and other native spices.
Lebanese also like to eat eggs. However, the traditional omelet is called Ejjeh, which is eaten at breakfast. Its ingredients are chopped scallions, parsley, and egg. Spices include mint, allspice, cilantro, and other seasonings according to a person’s liking.