Why Make This Recipe

Lebanese breakfast dishes are a fantastic way to start your day. They are rich in flavor, healthy, and packed with nutrients. These dishes offer a wonderful mix of textures and tastes, making breakfast not just a meal but a delightful experience. With fresh ingredients and simple preparation, you can enjoy a traditional Lebanese breakfast that is both satisfying and nourishing.

How to Make Lebanese Breakfast Dishes

Ingredients:

Manakish dough (flour, yeast, water, salt, olive oil)
Za’atar spice mixture
Foul (fava beans, garlic, lemon juice, olive oil)
Labneh (strained yogurt, salt, olive oil)
Olives
Cucumbers
Tomatoes

Directions:

For manakish, prepare the dough by combining flour, water, yeast, and salt. Let it rise, then roll out and top with za’atar and olive oil. Bake until golden.
For foul, cook fava beans until soft, then mash with garlic, lemon juice, and olive oil.
Serve labneh drizzled with olive oil.
Plate olives, cucumbers, and tomatoes as sides.
Enjoy these traditional dishes as part of a hearty Lebanese breakfast.

How to Serve Lebanese Breakfast Dishes

Serve Lebanese breakfast dishes on a large platter to share. Place the warm manakish in the center, and arrange the foul, labneh, olives, cucumbers, and tomatoes around it. Offer fresh bread or pita on the side for scooping up the delicious dips and spreads. Enjoy with family and friends for a communal breakfast experience.

How to Store Lebanese Breakfast Dishes

Leftover manakish can be stored in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture. The foul can also be kept in the fridge for a few days, and labneh can last for about a week. Store olives, cucumbers, and tomatoes separately in the fridge and use them within a few days for the best freshness.

Tips to Make Lebanese Breakfast Dishes

Use fresh ingredients for the best flavor, especially for the vegetables and spices.
Allow the dough for manakish to rise properly for a soft and fluffy texture.
Adjust the amount of garlic and lemon juice in the foul according to your taste.
You can add extra toppings like cheese or herbs to the manakish if desired.

Variation

You can personalize your manakish by adding different toppings such as spinach, ground meat, or even cheese. Foul can also be enhanced with spices like cumin or paprika for extra flavor.

FAQs

1. Can I make manakish dough in advance?
Yes, you can prepare the dough the night before and let it rise in the fridge. Just bring it to room temperature before rolling it out.

2. Is labneh difficult to make?
Not at all! Labneh is simple to make by draining yogurt through a cheesecloth until it thickens.

3. Can I use canned fava beans for foul?
Yes, using canned fava beans is a quick and convenient option. Just rinse them before mashing.

Lebanese Breakfast Dishes

Start your day with a traditional Lebanese breakfast that combines rich flavors and healthy ingredients, featuring manakish, foul, labneh, and fresh vegetables.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 4 servings

Course: Breakfast, Brunch, Main Course

Cuisine: Lebanese, Middle Eastern

Calories: 450

Ingredients Method Notes

Ingredients

For the Manakish

2 cups flour All-purpose flour works best.
1 packet yeast Active dry yeast.
1 cup water Warm water.
1 teaspoon salt To taste.
2 tablespoons olive oil Plus extra for drizzling.
1 cup za'atar spice mixture Store-bought or homemade.

For the Foul

2 cups fava beans Cooked until soft; canned options can be used.
2 cloves garlic Minced.
2 tablespoons lemon juice Freshly squeezed.
2 tablespoons olive oil For mashing.

For Serving

1 cup labneh Strained yogurt, with olive oil drizzled on top.
1 cup olives Assorted, for variety.
1 cup cucumbers Sliced.
1 cup tomatoes Chopped.

Method

Preparation of Manakish

Combine flour, warm water, yeast, and salt in a bowl. Knead to form a dough.
Let the dough rise in a warm place until doubled in size.
Roll out the dough, top with za'atar and drizzle with olive oil.
Bake in a preheated oven until golden brown.

Preparation of Foul

Cook fava beans until soft, then mash with garlic, lemon juice, and olive oil.

Serving

Serve labneh on the side drizzled with olive oil.
Plate olives, cucumbers, and tomatoes as sides.
Enjoy the traditional dishes as part of a hearty Lebanese breakfast.

Notes

Use fresh ingredients for the best flavor. Adjust seasonings like garlic and lemon juice to your preference. Manakish can be topped with extra ingredients like cheese.