Category Archives: breakfast and brunch

Dishes that are eaten for breakfast or brunch

Chard stalks omelet (Ejjet dulu3 el-selek)

Swiss chard (or any greens for that matter) are always sourced locally; I buy mine from Ibrahim, who set up his street cart inside the courtyard of a half-demolished house. In Lebanese kitchens, Swiss chard is split in half between the leaves and the stalks. The leaves are stuffed just like grape leaves or shredded […]
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Mashed potato fritters

In chef Marlene Mattar’s latest cookbook Maedat Marlene men Halab, she mentions that these Aleppian potato fritters were traditionally made  in a dish such as the one pictured above; lucky lady who got to spend time in Aleppo before the tragic mayhem; since Aleppo has the well-deserved reputation for exquisite gastronomy, I was dying to try […]
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Zaatar flatbread with Jreesh

Jreesh is cracked wheat. Let’s not confuse cracked wheat and bulgur; bulgur is parboiled and cracked wheat is just cracked. Both are wheat. They look similar.  A popular ingredient in baking and cooking  in the South of the country. In Beirut, some bakeries specialize in this type of  man’ooshe or flatbread, called jreesh.  Jreesh can […]
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Areesheh turnovers

At a job assignment recently I was in the midst of a group of culinary and  restaurant professionals; all were native Lebanese, but each was from a different region. I started asking each one what kind of food did they love eating growing up. What was so surprising was that not one of them had […]
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Zaatar and cheese plate

I posted an image of my foray into zaatar hunting and both Arlette and Dana mentioned the zaatar and feta cheese combo. Feta (aka Bulgarian cheese here) is crumbled, doused in olive oil and sprinkled with fresh zaatar; a breakfast and after-school snack that helped assuage my hunger daily as a child growing up in […]
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