Saudi Breakfast Platter Side View (Printable Version)
Classic Saudi-style breakfast platter with labneh, foul, hummus, fresh flatbread, and hot black tea.
# What You'll Need:
→ Serving Platter
01 -
Plain Arabic bread (khubz), warmed and folded
02 -
Creamy labneh (strained yogurt cheese)
03 -
1 teaspoon za’atar seasoning
04 -
Drizzle of extra virgin olive oil
→ Foul Mudammas
05 -
1 can fava beans (approx. 400 g), drained
06 -
1 garlic clove, finely minced
07 -
2 tablespoons olive oil
08 -
1 tablespoon lemon juice
09 -
Salt, to taste
10 -
Ground cumin, to taste
→ Hummus
11 -
1 cup canned chickpeas, rinsed and drained
12 -
2 tablespoons tahini
13 -
Juice of half a lemon
14 -
1 garlic clove, peeled
15 -
Salt, to taste
16 -
Olive oil, for drizzling
→ Scrambled Eggs
17 -
2 large eggs
18 -
1 tablespoon unsalted butter
19 -
Pinch of salt
→ Beverage
20 -
Hot black tea, served in a glass
# Steps To Follow:
01 -
In a saucepan, gently mash the fava beans with a fork or potato masher. Stir in the olive oil, lemon juice, minced garlic, salt, and cumin. Warm over low heat until heated through. Serve in a small bowl.
02 -
Blend chickpeas, tahini, garlic, lemon juice, and salt in a food processor until a smooth paste forms. Spoon into a serving dish and drizzle with olive oil.
03 -
Whisk eggs with a pinch of salt. Melt butter in a non-stick pan over low heat, pour in the eggs, and cook gently, stirring continuously, until just set but still creamy.
04 -
Spoon a thick portion of labneh into a small dish. Sprinkle with za’atar and finish with a light drizzle of olive oil.
05 -
Warm the Arabic bread and fold it beside the prepared dishes. Serve a strong glass of hot black tea on the side.
# Notes and Tips:
01 -
Warm all components just before serving for optimal flavour and texture.
02 -
Use high-quality olive oil for drizzling to enhance the aromatics of the platter.