• Najwa Kronfel

My Kind of Breakfast


I think I’ve mentioned before I’m not a big breakfast person. A simple cup of coffee or tea would do it for me even though I know breakfast is the most important meal of the day. 


This Middle Eastern breakfast however, changes my mind in heart beat. This nourishing meal has all the components to get your day started with a happy belly. In a typical breakfast like this you will often find hummus, labneh, a light salad, olives, dates and the list goes on. All served in a big platter or several small plates best enjoyed with the whole family. Oh yes, lets not forget the aroma of freshly baked flat bread  that perfumes the whole house and makes your morning that much better. 



For a complete Middle Eastern experience, sage tea or cardamon flavored coffee is a must have. Enjoy!



Ingredients:

For the platter:

Labneh

Hummus

Salad

Sunny side-up eggs

Dates

Pickled Cucumbers

or olives

Sumac and za’atar (for sprinkle) 

For the Naan Bread

Recipe makes 10 pieces

3/4 cup warm water

1/4 oz dry yeast (1 envelope) 

1/2 tsp sugar

2 1/4 cup flour plus more as needed

1 tsp salt

1 tbsp olive oil plus more 

1/4 cup milk 

1 egg

3 tbsp clarified butter

Put the warm water in the bowl of an electric mixer fitted with the dough hook, add the yeast and sugar, and let it sit for 5 to 10 minutes or until mixture becomes foamy. In the meantime, sift together the flour and salt. In a separated bowl, lightly whisk together the milk, olive oil and the egg. When the yeast is ready, add the milk mixture. With the mixer in low speed, slowly add the flour and salt. Mix for 5 minutes. Flour a working surface and knead the dough with your hands adding flour as necessary to keep the dough from sticking, knead for 5 minutes more. Oil a large bowl, place the dough in the bowl and turn to coat, cover and let it rest for one and half hour or until the dough has double in size. Divide the dough in 60g pieces, roll into balls. Let them rest for 20 minutes. In the meantime, heat a cast iron skillet and lightly oil it. Flour a working surface and roll the dough with a rolling pin. Cook the bread in the skillet (about a minute on each side). Immediately, brush each bread (both sides) with butter and wrap them with a kitchen towel to keep it warm ad soft. 


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