4 AMAZING Lebanese Breakfast Dishes (2024)

Ingredients

Msabaha: (Makes 2 portions)

• 400g Chickpeas
• 1/2 cup chickpea liquid
• 1 1/2 Tbsp Tahina
• 1 Tbsp Lemon Juice
• 1/4 Tsp Salt
• 1/4 Tsp Cumin
• 1 clove of Garlic
• Some countries add yogurt to it

Lebanese Ful: (Makes 2 portions)

• 400g of Fava beans
• 100g Chickpeas
• 2 Tbsp Lemon Juice
• 1 Tbsp Olive Oil
• 1/4 Tsp Salt
• 1/4 Onion
• 1/4 Tomato
• 1 Garlic Clove

Fattet Humous: (Makes 2 portions)

• 200g Chickpeas (1/2 can)
• 140g yogurt
• 1/4 cup Chickpea Liquid
• 1 1/2 Tbsp Lemon Juice
• 1 Tbsp Tahini
• 1/4 Tsp Salt
• 1/4 Tsp Cumin
• 1 clove garlic
• 2 thin Lebanese Pitta bread

Kawarma:

• 300g Lamb Cubes or Mince (or beef)
• 300g Lamb fat (or beef)
• 1 Tbsp salt

For garnish:

• Olive oil
• Parsley
• Lebanese pitta bread

Instructions

To soften and heat chickpeas:

1. Drain your canned chickpeas and rinse with cold water *(If you want to peel your chickpeas, rub them together in a bowl of water to loosen the skins)
2. Place in a pot with 1 Tsp of Cumin and 1/4 Tsp Chilli powder
3. Cover with boiling water, and bring to a boil
4. Allow simmering for 10-30 minutes, until the chickpeas are soft and tender
5. Once cooked, retain chickpeas and their water until needed

To make Msabaha:

1. Place your chickpeas in a bowl and use a potato masher to lightly crush them
2. Add the tahini paste, mince the garlic and add, then add the lemon juice, cumin, and salt
3. Mix thoroughly then mix in 1//2 a cup of cooked chickpea liquid
4. Place in a serving bowl and garnish with chopped parsley

To make the Ful:

1. Pour your can of Ful into a pot and heat on medium heat until boiling and warmed through
2. Place the Ful in a bowl and mash lightly until the beans are broken
3. Add in the minced garlic, lemon juice, olive oil, salt and about 50g or a few tablespoons of lightly crushed chickpeas
4. Mix together well, then plate in a bowl. Make a small dip in the middle, add some more chickpeas and garnish the dish with small diced tomato and onion. Add a little parsley and pour loads of olive oil into the dish

To make the Fatteh:

1. Cut your bread into bite-sized pieces
2. Mix well with 1 Tbsp Olive oil and 1/4 Tsp each of Salt and Pepper
3. Bake for 8-10 minutes at 180c until golden and crispy
4. Place your chickpeas in a bowl and lightly crush
5. In a serving bowl, place a bed of toasted pitta. Add a few tablespoons of chickpea liquid and mix well
6. Top with the crushed chickpeas
7. Mix the Yoghurt, lemon juice, Tahini, salt, cumin, garlic, and 1/4 cup chickpea liquid together
8. Pour the sauce onto your serving bowl until the whole thing is covered
9. Add more bread on top for decoration
10. You can optionally fry some pine nuts in butter or ghee and pour them over the dish

To make Kawarma:

1. Slice the meat into small cubes about 1cm in size
2. Slice the fat into smallish pieces
3. Place the fat into a pot over medium heat and allow it to melt completely
4. Once melted add the meat and turn to the lowest heat possible
5. Cook for 30-40 minutes then add the salt
6. Place in a sterile jar and cover with the rendered fat

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