Syrian Breakfast Recipe

In a medium saucepan, heat 2 tbs olive oil over medium heat. Add minced garlic and sauté 30 seconds until fragrant.

Add drained fava beans, cumin, salt and 1 cup water. Bring to a gentle simmer and cook 6–8 minutes, breaking some beans with the back of a spoon to create a chunky texture.

Stir in lemon juice and remaining 2 tbs olive oil. Taste and adjust salt and lemon. Transfer to a serving bowl, drizzle with extra olive oil and sprinkle chopped parsley.

Take 1 cup of the prepared foul (warmed) or 1 cup mashed fava. In a small bowl whisk tahini with warm water until smooth.

Add lemon juice, crushed garlic and salt to tahini. Stir in the warm mashed fava until combined. Adjust thickness with a little warm water if too thick.

Transfer to a small shallow dish, drizzle with 1 tbs olive oil and sprinkle paprika or sumac if using.

Preheat oven to 375°F (190°C). Toss pita pieces with 2 tbs olive oil and spread on a baking sheet. Bake 8–10 minutes until crisp and golden to make crisp croutons.

Whisk yogurt with 1 tbs tahini, minced garlic and a pinch of salt until smooth.

Layer: place warm crisp pita pieces on the bottom of a shallow dish, spoon hummus over the pita, dollop yogurt-tahini sauce evenly, and sprinkle toasted pine nuts and chopped parsley. Drizzle remaining 1 tbs olive oil over top.

In a food processor combine chickpeas, tahini, lemon juice, garlic, salt and 2 tbs olive oil. Process until smooth, adding cold water 1 tbsp at a time to reach creamy spoonable consistency (about 2 tbs).

Transfer to a serving bowl, make a shallow well, drizzle 1 tbs olive oil and dust with paprika. Keep covered lightly until serving.

Place soaked drained chickpeas, chopped onion, garlic, parsley, cilantro, cumin, coriander, baking powder and salt in a food processor. Pulse until coarsely ground and evenly combined — mixture should hold together when pressed but not be a paste. If too wet add up to 2 tbs flour.

Chill mixture 30 minutes in the refrigerator to firm up (optional but recommended).

Heat vegetable oil in a heavy pan to 350°F (175°C). Form mixture into small patties or balls (about 1.5 tbs each). Fry in batches 2–3 minutes per side until deeply golden and crisp. Drain on paper towels.

Keep warm in a low oven (200°F / 90°C) while finishing remaining falafel.

Arrange sliced brined cheese on a platter. Place labneh in a small bowl, smooth the top and drizzle 1 tbs olive oil and sprinkle za'atar if using.

Allow cheeses to come to room temperature for 10–15 minutes before serving for best flavor.

Combine 3 cups flour, 1 tsp instant yeast, 1 tsp salt, 1 cup warm water and 2 tbs olive oil in a bowl. Mix until a soft dough forms, then knead 6–8 minutes until smooth and elastic.

Place dough in an oiled bowl, cover and let rest 1 hour until doubled.

Preheat oven to 475°F (245°C) and if available place a baking stone or heavy baking tray inside to heat.

Divide dough into 6 portions, roll each into a thin round about 7–8 inches. Mix za'atar with 3 tbs olive oil to form a spreadable paste and brush over each round.

Bake rounds on preheated stone or tray 6–8 minutes until edges are puffed and lightly golden. Serve warm.

Place assorted olives in a small bowl. Spoon fig jam into another small dish and arrange softened butter on a butter dish. Bring to table with small spoons or spreaders so guests can help themselves.

Slice tomatoes and cucumbers and halve radishes. Arrange on a platter with mint leaves and optional chilies. Lightly season tomatoes with a pinch of salt just before serving, if desired.

In a mixing bowl combine 4 cups flour, 2 tsp instant yeast, 1 tsp sugar and 1 tsp salt. Add 1.5 cups warm water and 1 tbs olive oil and mix to a shaggy dough.

Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Place in an oiled bowl, cover and let rise 1–1.5 hours until doubled.

Preheat oven to 500°F (260°C) with a baking stone or inverted tray inside. Divide dough into 8 pieces, roll into balls and flatten into 6–7 inch rounds. Bake on the hot surface 3–5 minutes until puffed and lightly golden. Keep wrapped in a clean towel to stay soft.

Bring 4 cups water to a boil. Add black tea leaves and steep 3–5 minutes depending on desired strength.

Remove tea leaves (or strain), add sugar to taste and fresh mint if using. Serve hot with refills as desired.

Arrange all components family-style: bowls of foul, foule tahini, hummus, fatteh, falafel, labneh, sliced cheeses, manakish, pita and butter. Place olives, fig jam and vegetable platter between dishes for easy sharing.

Serve tea alongside and offer extra olive oil, lemon wedges and chopped parsley for guests to customize. Refill bread and tea as needed.