I share these two classic Lebanese breakfasts recipes hoping you are able to feel connected to something; whether that be yourself, the people you shared the meal with, or the Lebanese culture. With luck, the time spent making and enjoying these dishes will allow you to make new discoveries about your identity or those of others. These recipes are intended to feed four people and can be enjoyed with sides of vegetables, cheese or eggs and meat. Arabic tea is commonly served at breakfast. Sahtein!
Dish: Batata harra
Ingredients:
6 potatoes
3 cups of vegetable oil
4 tablespoons olive oil
2 bunches of cilantro
1 white onion
4 jalapenos
10 cloves of garlic
Salt
Pepper
Garlic powder
Instructions:
1. Peel potatoes, cut into cubes and deep fry in vegetable oil until crispy. Once potatoes are fried, season with salt.
2. While the potatoes are frying, dice jalapenos and white onion, chop cilantro finely and crush garlic cloves.
3. Warm up 2 tablespoons of olive oil in a large saucepan on medium heat. Add crushed garlic to the oil letting it sauté for one minute.
4. Add onion, jalapenos, cilantro and another 2 tablespoons of olive oil, letting ingredients sauté. Mix ingredients frequently to avoid burning. Add a tablespoon of garlic powder and a tablespoon of salt.
5. Add potatoes to the saucepan and thoroughly mix with other ingredients.
6. Transfer to a serving plate.
Dish: Fetteh
Ingredients:
2 pounds of greek yogurt
2 loaves of pita bread
16 ounces can of chickpeas
2 tablespoons tahini (sesame seed paste)
Half of a lemon
6 cloves of garlic
4 tablespoons vegetable oil
1 tablespoon salt
1 tablespoon pepper
1 teaspoon of cumin
1 cup of pine nut
1/4 stick of butter
1 teaspoon of baking soda
Parsley to garnish
Instructions
1. Boil chickpeas in a saucepan, add a teaspoon of baking soda.
2. Cut pita bread into squares, then fry in vegetable oil until golden brown.
3. Whisk greek yogurt, tahini, lemon, salt, pepper and crushed garlic thoroughly.
4. In a saucepan, warm up butter. Add pine nuts and cook until golden brown. Be careful not to overcook.
5. Place pita bread, then chickpeas, then yogurt mixture into a serving plate.
6. Top off the dish with extra pita bread, chickpeas and pinenuts.
7. Garnish with parsley and cumin.
Maya Kadouh can be contacted at kadouhm@umich.edu