Imagine a culinary journey to the heart of the Middle East, where vibrant spices, fragrant herbs, and rich flavors converge. The Arabian Sunrise Platter is an ode to the diverse breakfast traditions of the region, a symphony of textures and tastes that will awaken your senses.
Ingredients:
For the Za’atar Manakish:
1 cup all-purpose flour
1/4 teaspoon active dry yeast
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 cup warm water
2 tablespoons olive oil
1/4 cup za’atar spice blend
sweet and savoury Middle Eastern breakfast recipes
Image Source: delicious.com.au
For the Foul Medames:
1 pound dried fava beans, soaked overnight
6 cloves garlic, minced
1/4 cup olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon red pepper flakes
Salt and pepper to taste
Fresh lemon juice, for serving
For the Labneh:
1 quart plain Greek yogurt, strained overnight
1/4 teaspoon salt
Extra virgin olive oil, for drizzling
Za’atar spice blend, for sprinkling
For the Fresh Fruit Salad:
A variety of fresh fruits, such as strawberries, blueberries, raspberries, and sliced melon
Fresh mint leaves
Honey or maple syrup, to taste
Preparation Process:
Total Time: 2-3 hours (including soaking time for fava beans)
1. Prepare the Za’atar Manakish:
In a large bowl, combine flour, yeast, sugar, and salt. Gradually add warm water and olive oil, mixing until a dough forms. Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic.
Let the dough rise in a warm, covered place for 1-2 hours, or until doubled in size.
Preheat your oven to 450°F (230°C).
Roll out the dough into thin circles. Spread a generous amount of za’atar spice blend over each circle.
Bake the manakish for 8-10 minutes, or until golden brown and crispy.
2. Prepare the Foul Medames:
Drain and rinse the soaked fava beans.
In a large pot, combine fava beans, garlic, olive oil, cumin, coriander, red pepper flakes, salt, and pepper. Add enough water to cover the beans.
Bring to a boil, then reduce heat and simmer for 1-2 hours, or until the beans are tender.
Mash the beans with a potato masher or the back of a spoon, leaving some whole beans for texture.
Season with additional salt and pepper to taste.
Serve hot or warm, drizzled with fresh lemon juice.
3. Prepare the Labneh:
Line a fine-mesh sieve with cheesecloth and place it over a bowl. Spoon the Greek yogurt into the sieve and let it drain overnight in the refrigerator.
Discard the whey and transfer the thickened yogurt to a bowl. Season with salt and serve with a drizzle of olive oil and a sprinkle of za’atar.
4. Prepare the Fresh Fruit Salad:
Combine the fresh fruits in a bowl. Drizzle with honey or maple syrup and garnish with fresh mint leaves.
Serving Ideas:
Arrange the za’atar manakish, foul medames, and labneh on a beautiful platter.
Accompany the platter with a side of fresh fruit salad.
Serve with strong, aromatic coffee or a refreshing glass of mint tea.
Cultural Influences:
The Arabian Sunrise Platter is a celebration of the diverse culinary traditions of the Middle East. The za’atar manakish is a Levantine delight, while the foul medames is a staple of Egyptian cuisine. The labneh, a creamy yogurt cheese, is a common ingredient in many Middle Eastern dishes. And the fresh fruit salad is a refreshing way to end a meal, inspired by the abundance of fresh produce in the region.
This platter is more than just a meal; it’s an invitation to savor the flavors and traditions of a rich and vibrant culture. As you indulge in each bite, may you feel the warmth of the Middle Eastern sun and the spirit of its people.
