Morocco is world-renowned for its food. A visit to the Moroccan food markets is an absolute must when traveling through this beautiful country; the sights, smells, and tastes are all-encompassing and quite an experience.

What’s Special About Moroccan Food?

Moroccan food is very unique, with some exciting dishes that you may not see at home, like the steamed head of a lamb. It is common to get involved with your hands and eat your food by dunking in a slice of the many types of bread available in Morocco.

Dishes vary from region to region and are heavily influenced by French, Arab, Jewish, African, and Magherbi, so expect lots of delicious and varied flavors. Let’s get stuck in and start discovering some of Morocco’s top traditional Moroccan dishes.

The Most Famous Dish In Moroccan Cuisine

Moroccan Couscous

This is the most well-known dish in Morocco and a major export worldwide in cuisine. If you’ve ever had or made a couscous dish at home, its origins come from this North Western African country.

It is a highly versatile dish that can be cooked with various meats, fish, vegetables, or just as it is as a side, depending on the occasion. The most popular variation of this dish comes with seven vegetables, anything from pumpkin, potatoes, tomatoes, carrots, yellow and white turnips, onions, cabbage, lentils, and more.

This Moroccan food is regularly served on a Friday, a sacred day in Morocco. However you have this dish served, it is available in many restaurants across Morocco and is a staple of Moroccan cuisine.

Breads In Moroccan Food

Bread in Moroccan cuisine is extremely varied, and you will find these breads everywhere you go; all are served with a variety of meals, from breakfast, as a sandwich, or as part of a larger meal. Eating with your hands is encouraged in Morocco, and their breads are a common way of scooping up a meal instead of using cutlery.

Harcha (Semolina Flatbread)

This looks like an English muffin but is definitely more like cornbread in both taste and texture. Harcha is traditionally served in Moroccan cuisine at breakfast and is excellent when warm with some jams, syrup or cheese.

Whilst the recipe will change slightly from place to place, its base ingredients will contain semolina, milk, butter and baking powder, all before being cooked in a pan or skillet. You may find this bread served as a snack throughout the day in Morocco or stuffed full of ingredients as a sandwich.

Khobz (Flatbread)

The word Khobz can generally be translated as ‘bread’, but here in Morocco, it is a particular type of bread that is round and flat. This version is perhaps the most simple bread you will find in your travels in Morocco. It is very popular in bakeries and baked fresh every morning in homes and restaurants. Khobz is also a typical sandwich bread option, with its firm crust and fluffy dough.

Msemen (Semolina Flatbread)

Also known as Rghaif, this is another bread that is common in Morocco cuisine and is a square-style bread made from semolina dough and butter. It is pretty thin and, therefore, quite crunchy.

Msemen is excellent when served with either some soft cheese, olive oil, or jam, the latter being a popular breakfast choice. This traditional Moroccan food is served at any time of day if you fancy a snack as well. It is closely related to a pancake, and you might see this sold as such instead of as a bread.

Breakfast Dishes In Moroccan Food

Starting your day right with a filling breakfast is very important. Moroccan cuisine will provide you with some tasty options to get in you in the mood for a day of delicious food tasting and adventure. These are just some of the many popular Moroccan breakfast foods.

Beghrir (Pancakes)

These pancakes will just melt in your mouth and can come with various toppings. They are made with semolina and resemble more of a crepe than American-style pancakes. They will also have the bubbles break through the batter whilst they are cooked.

Beghrir will only be cooked on one side before being served with honey and butter syrup, preserves or jams, butter or just honey on its own. It’s a tasty breakfast in Morocco and will surprisingly fill you up.

Sfenj (Sweet Fritters)

This is a Moroccan version of a donut, and is made with an unsweetened leavened dough which is very sticky. The dough will be left to rise before being shaped into rings and deep fried.

They have a lovely crunch on the outside whilst remaining fluffy and chewy on the inside. If you want that extra sweetness, they can be dusted with powdered sugar. They are a very popular breakfast Moroccan food and will regularly be sold by street vendors from the early hours.

Khlea and Eggs (Dried Meat)

Khlea is a meat marinated with coriander, garlic and cumin and then left to dry out in the sun before being cooked in water, animal fat and oil. Its taste and texture is a perfect combination to fried eggs.

A nice thick chunk of Moroccan flatbread will be served alongside this breakfast, alongside a mint tea or coffee. This breakfast is a standard option when looking for traditional Moroccan food.

Soups In Morocco Cuisine

Soups are a significant part of Moroccan food and are a common sight in the country. These are some of their top soups in Moroccan cuisine. Also quite common as a breakfast meal, you can have these at any time of day.

Hariria (Tomato-based Soup)

Hariria is perhaps the more famous of soups in all Moroccan cuisine. It has endless variations, but its core ingredients will contain tomatoes, lentils and chickpeas. Hariria will have either rice or noodles for some added texture, making this a very hearty and filling soup.

During Ramadan, this soup is regularly eaten to break the fast. Nevertheless, it can also be found all year round and even as a breakfast option if you want to try something traditional in the morning.

Snail Soup

This is a traditional Moroccan food that you can find in many restaurants and food stalls. You will be given a toothpick to pick out the snails from the shells before moving on to the soup.

The snails will be served up in a broth called ‘Babbouche’, which is a peppery style of soup. The white snails would have been slowly cooked with over a dozen different spices before being combined with the broth.

It is extremely popular with locals, and the stalls where this is sold will be thrilled that you will give this Moroccan dish a try. The flavors of this dish will take you by surprise, and don’t be put off by the thought of snails!

Bissara (Fava Bean Soup)

Fava beans are a favored option to make this creamy soup, with peas being a close replacement. Stalls in Morocco will have large pots of Bissara ready and waiting to be dished up as a hearty meal, served with some tasty warm bread to dip in.

Moroccans love a soup for breakfast, and this is a popular option at the start of the day, soup-wise. But if you are not quite ready to have some soup for breakfast, this Moroccan dish is also served throughout the day in restaurants as a side or a starter.

Mains and Street Foods In Morocco Cuisine

Morocco cuisine is famous for its street foods and mains. You could walk around a food market and food stalls for hours, trying out all the different and delicious options on display. Many of these Moroccan foods are also available at roadside stops, cafes and restaurants. Will you be brave enough to try some of their more traditional delicacies?

Rfissa (Stew Chicken And Lentils)

Rfissa’s origins can be traced back to a centuries-old Arab dish of stew and broth. More commonly served with chicken and lentils, that will come with a bed of bread, seasoned with the aromatic herbs of fenugreek, ras el hanout and saffron.

This traditional Moroccan food is very much a comfort food and is known to be good for postpartum recovery due to its health benefits. Fortunately, It is not only reserved for new mothers. You will also find this dish at religious festivals and celebrations amongst the usual street stalls and restaurants in Morocco.

Crumbed Liver

Moroccans are very resourceful in using every part of the animal, from its head all the way down to its feet and tail, and the liver is no exception; they have put quite a unique twist on how to make a delicious Moroccan dish using the liver.

This crumbed liver is very similar to schnitzel and will regularly be served chopped up and stuffed in a sandwich with a side of fries. If you’re not entirely keen on trying liver on its own, this crumbed and fried version may help for your first go at Moroccan-style liver.

Tagine (Slow-Cooked Stew)

Anywhere you go in Morocco, you will find Tagine in many, many forms. They are available everywhere, from streetside restaurants to street vendors, cafes to upmarket restaurants.

It’s a very distinctive Moroccan dish with its conical lid, and this stew can be made with anything from chicken, beef, lamb, or pork to vegetarian-style meals. The stew is left to cook in the pot, where the name Tagine comes from and left to cook inside until tender.

You will traditionally eat this Moroccan food straight from the cooking pot, with some Khobz or other bread to scoop up the delicious stew. No trip to Morocco is complete without trying this traditional Moroccan cuisine.

Fish Chermoula (Herb Sauce Marinade)

A marinade born in Morocco, this dish contains a blend of spices such as coriander and cumin with some fresh chillis mixed in with some olive oil. As is quite common with herb marinades and sauces, there will always be some variations. However, the base of this Moroccan food is usually the same across restaurants.

You will usually see this marinade paired with some fresh fish. With Morocco’s vast coastline, you will be spoilt for choice with the fresh fish available.

Chicken With Preserved Lemon and Olives

This popular and classic Moroccan dish can be found across the country, cooked in numerous ways. It can be found either stewed in Tagine’s, roasted as it is whole or cooked in a good ol’ pot.

No matter how it comes prepared, it will taste delicious and can be bought either from street vendors, restaurants both large and small, as well as at celebrations. This traditional Moroccan food comes cooked with plenty of onions, saffron and ginger before being finished off with some preserved lemons and tasty olives.

Bastilla (Savory Pie)

Bastilla is Morocco’s version of a savory pie. Having originally been prepared with pigeon, this pie is now cooked with chicken and a mix of saffron, pepper, cinnamon and ginger. It is all layered between traditional Moroccan warqa pastry, omelet and a crunchy almond layer.

You’ll be able to grab a single portion of this pie or a slice from a bigger creation of this dish. Its mix of sweet and savory flavors makes this a very unique food in Moroccan cuisine, and we cannot recommend this pie enough!

Mechoui (Roasted Lamb)

Traditionally in Morocco food, a whole lamb is roasted either on a spit or in a large pit in the ground over smouldering wood. Because of the slow roasting, its meat will fall off the bone and will be eaten by hand. No dinner will be complete without this slow-roasted meat which also can be served as an appetizer before the main meals.

This beautiful cumin-spiced lamb is popular throughout Morocco. If you are lucky enough to be invited to a private event or celebration, it is quite common that you will find Mechoui being roasted over a fire amongst the offerings of food. Be sure to give this Moroccan food a try if you see it.

Spicy Sardines

Due to the location of Morocco, and the country’s extensive coastline, you will find sardines everywhere. Morocco is also known to be the largest exporter of sardines, and they also know how to serve up a tasty sardine dish.

A relatively popular way of serving sardines in Moroccan cuisine is by combining them with the previously mentioned chermoula sauce and deep frying them. This is a tasty snack and a great way of eating sardines.

Makouda (Deep-fried Potato Fritters)

Makouda is a potato-style fritter or potato cake and a staple of the Moroccan food stalls. They are great as a snack, a filling in a sandwich, an appetizer or as a side.

It can either come made with mashed potato or grated, depending on where you grab this; all you need to decide is how you’re going to eat it. They will come seasoned with some lovely spices such as cumin, turmeric, and cilantro and filled with sauteed onions and garlic before being fried to a golden crisp.

Brochettes (Kebab)

If you follow the billows of clouds in the Morrocan food market, you will find Brochettes at the source. These mini chicken kebabs are rubbed with paprika, cumin and salt before being grilled.

Whilst spiced ground beef or lamb are shaped around a skewer and grilled to perfection.

This popular dish in Morocco will be served to you in a traditional Klobz, with some harissa sauce, onions and some extra spices. It’s a very light and healthy meal and will keep you full for a while.

Eggplant Fritters

These little eggplant slices are spiced with some paprika and dipped in batter before being deep-fried. They taste great alongside some spicy lubia, a white bean and tomato stew, or with a tasty salad, you will not be able to stop at one.

Eggplant is a popular ingredient in Moroccan food and this style of serving them is one very common sight you will see. You can grab these just as they are if you want a light snack during your travels.

Stuffed Camel Spleen

Now stuffed camel spleen is a true Morocco cuisine speciality, and we say don’t knock it til you try it. Traditionally the tehal (camel’s spleen) will be stuffed with camel meat, ground beef or lamb, or a mixture of all three before being filled with olives, spices and some hump fat. The Moroccan dish is then baked in the oven.

When it is cooked, it will be sliced, fried up and regularly served as a filling in sandwiches. It has a soft and creamy taste, and the stuffing can also be filled with eggs, herbs and vegetables to enhance the flavor.

Zalouk (Eggplant and Tomato Salad)

This is a Morrocan dish that is also known in some countries as Baba Ghanoush, and this dish is a unique variation in Morocco. Using roasted fried and grilled eggplant mixed with tomatoes and peppers, it’s a great salad in the sense it can be served both hot and cold.

Recipes will differ, especially away from the more well-known Baba Ghanoush you may be more aware of, but it is just as tasty. In addition to being a trusty side dish, it can easily be served as a dip with some crusty bread. 

Steamed Sheep Head

Now, this is very much a traditional Moroccan food and is regularly found during the festival of Eid-al-Adha (Festival of the Sacrifice). The head of the sheep will be steamed for hours before being served with cumin, chilli and salt.

The whole of the head is edible, and the cheek, meat and tongue are considered to be the best part. You will find this quite popular in Moroccan grilles and some market stalls. Are you brave enough to give this traditional Moroccoan dish a go?

Briouat (Moroccan Samosa)

Also known as Briwat, they are very popular in Moroccan food. They are an easy find in restaurants and food stalls, where the fillings will change depending on where you order a portion.

Briouats are little phyllo-style triangle pastries stuffed with various fillings from minced meat such as lamb, chicken or beef, vegetables and cheese before being fried in a light layer of oil. They are also very popular as a dessert as well, where they will be filled with a sweet filling in place of the savory.

Tanjia (Stewed Pot)

Quite similar to the tagine, also known as Tangia, this is another version of the clay pot and a traditional food in Morocco. These little cooking clay pots will come filled with chunks of lamb or beef. The meat is combined with some spices before being slow cooked amongst embers and finally served in their original pot.

It is primarily a meat-based dish, so don’t be surprised when it doesn’t come with any vegetables. Tanjia is one of the richer Moroccan dishes and best served with some Moroccan bread and some mint tea.

Desserts In Moroccan Food

Whilst Morocco may be more well known for their Couscous and Tagine dishes, they do have some desserts that we must showcase here. Nuts in their many forms are quite common in Moroccan dishes, and the desserts are full of some delightful and aromatic spices.

Kaab El Ghazal (Almond Pastry)

Directly translating from Moroccan as gazelle ankles, this is a crescent-shaped cookie that is more well known as Gazelle Horns. It has a very distinctive look, and you won’t be able to miss it. You can find them at Moroccan food stalls throughout the country and on special occasions.

It is a light pastry filled with an almond paste, which has been scented with orange blossom flower water, and some added cinnamon. It is baked until it turns just about golden. If you love almond croissants, you will devour these!

Chebakia (Sesame Cookie)

This is one of the oldest desserts in Moroccan cuisine and is regularly served during Ramadan. It is a sesame seed-based cookie, which has been shaped into a flower, fried and either coated with anise or honey. You may also find it named Mkharka or Shebakia. It is also made for special occasions.

Sellou (Almond And Sesame Sweet)

There are many names for this dish, including Sfouf or Slilou. This is another popular dessert found during Ramadan and at many other big occasions. It will be made with various roasted nuts, oil or butter, flour and sugar.

Sellou is particularly popular during Ramadan as it contains plenty of nutrients, helping to sustain people during the long hours of fasting. It is left unbaked, and we recommend grabbing a portion of this with some herbal tea, it is a satisfying combination.

M’Hanncha (Sweet Pastry Cake)

M’hanncha is another Moroccan food that comes with almond paste, layered inside warqa pastry (phyllo) and rolled up into a snake-like circle. There are many recipes with this cake that use different variations of the almond paste. However, it is commonly made with almonds, cinnamon, butter, sugar, mastic and orange flower water.

When baked, it will either come dusted with powdered sugar or have a brush of warm honey over the top. You will find this cake in either a miniature version or can grab a portion broken off from a larger cake.

If you are a sweet tooth, make sure to check out more of the delicious Moroccan desserts and sweets in Morocco.

Trying Traditional Moroccan Food

With such an extensive list, you will find some foods you will absolutely adore in Morocco. It is no surprise that Moroccan cuisine is famed worldwide for its flavors.

No matter where you end up in Morocco, you will be able to try some real delicacies you will not be able to find elsewhere in the world. Everyone talks about how excellent Moroccan food is, and once you visit, you will understand why.

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Lebanon is known for its fresh, healthy, and simple foods using quality ingredients. Lebanese breakfasts are no exception, with various savory and sweet options that satisfy.

Every meal is an opportunity to gather together and share food in Lebanese culture. Lebanese breakfast is considered a meaningful way to start the day and is always best enjoyed with others.

With a variety of fresh cheeses, vegetables, fruit, and bread, breakfast in Lebanon is anything but boring. Always enjoyed with a cup of juice, hot coffee, or tea, breakfast is truly the day’s most important meal.

This article explores the most popular and common Lebanese breakfast items. By the time you’ve finished reading, you’ll want to hop on a plane and visit Lebanon to taste these incredible Lebanese foods.

Most Famous Lebanese Breakfast

Manakish (Lebanese Flatbread)

Bread is an integral part of mealtime in Lebanese cuisine. Typically served during Lebanese breakfast, Manakish is a flatbread topped with various seasonings, cheese, or meat like a pizza.

The most popular topping for Manakish is the spice blend za’atar. Za’atar is generally a combination of thyme, dried oregano, marjoram, sumac, and sesame seeds. This bright and tangy spice blend is incredibly delicious, combined with olive oil and baked onto the bread.

Another typical topping for Manakish is a fresh cheese known as Akkawi. Similar in texture to mozzarella or feta cheese, this salty white table cheese is a perfect topping for crispy Manakish during breakfast in Lebanon. Manakish can also be enjoyed sweet, with butter, sugar, and sesame seeds sprinkled on top.

Manakish is a yeast dough typically baked in a wood-burning oven, giving it an excellent crispy characteristic. The textures of this simple bread are pretty satisfying and can accompany a traditional Lebanese breakfast spread or be eaten alone.

Savory Lebanese Breakfasts

Ka’ak (Sesame Bread)

Also called Lebanese purse bread, Ka’ak is a teardrop-shaped bread with a hole in the center. Ka’ak bread is a traditional Lebanese breakfast option with a soft inside and crusty exterior coated in sesame seeds.

Vendors typically sell Ka’ak on wooden trays along the sidewalks of Beirut. This time-honored Lebanese breakfast is made fresh daily and often served with eggs, hummus, cheese spread, or just za’atar spice.

A sweet version of Ka’ak is also a popular Lebanese breakfast, made with sweet dough and instead covered in a glaze of milk and sugar. Like a cookie, sweet Ka’ak is excellent dipped in coffee or tea.

Eggs Awarma (Spiced Lamb with Eggs)

This savory Lebanese breakfast is made by rendering the lamb’s fat and preserving the meat with it. Also known as confit, this process dates back to before refrigeration to ensure that there was plenty to eat through the winter months.

Eggs Awarma is traditionally baked in a clay skillet, but chefs can make it in a cast iron on the stove. This hearty and savory breakfast in Lebanon is full of flavor from the gamey lamb and is often served with Manakish.

Mouajanet (Savory Lebanese Pastries)

Mouajanet is a savory pastry that can be enjoyed anytime but is a famous Lebanese breakfast item. These dough-based delicacies are relished in just a few bites and have various filling options.

Often served as street food, Mouajanet is one of the quickest Lebanese breakfasts to grab and devour on the go. These savory pastries come in a variety of shapes and sizes but tend to be on the smaller side.

Typical fillings for Mouajanet are cheese, spinach, meat, and tomato with spices. If you are overwhelmed with choices, try one of each for a hearty Lebanese breakfast that is satisfying and versatile.

Lahme Baajin (Meat Pizza)

Lahme Baajin or “Sfiha” is similar to Manakish, except topped with ground meat, veggies, and spices and then baked. This typical Lebanese breakfast is filling and full of flavor.

The flatbread is topped with a combination of onion, tomato sauce, and spices, similar to a meat pizza. With a squeeze of lemon on top, Lahme Baajin is actually a relatively light Lebanese breakfast, and often, more than one is consumed as a complete meal.

This simple breakfast in Lebanon, packed full of protein and spices is a perfect example of basic ingredients in Lebanese cooking coming together to make something mouthwatering.

Keshek (Fermented Yogurt and Bulgur)

Keshek is a dried fermented yogurt and bulgur powder used in several Lebanese breakfast applications. This unique food dates back to when preservation techniques were necessary to keep enough food throughout the winter months.

Yogurt and Bulgur are combined with salt and then fermented in clay pots for around three weeks. Eventually, the mixture is laid out on a clean cloth to dry, becoming a powder-like substance.

Typically, Keshek is mixed with tomato paste and spread on Manakish before it is placed in the oven.

Keshek can also be used to make a soup served for Lebanese breakfast or lunch. The fermented powder is exceptionally healthy and full of nutrients, making it an inexpensive meal traditionally familiar in more rural areas.

Shakshuka (Poached Eggs in Tomato Sauce)

Shakshuka is a traditional Lebanese breakfast made of poached eggs in a fragrant tomato sauce seasoned with typical spices of cumin and paprika. Often, ground meat is added to the Shakshuka, making it even more hearty.

Shakshuka is usually made in a shallow heavy-bottom pan and can be cooked on the stove or finished in the oven once the eggs are added. The result is comforting and incredibly flavorful.

Like many Lebanese breakfasts, Manakesh or pita bread is served along with Shakshuka, to dip in the egg yolks and tomato sauce. It’s no wonder Shakshuka is a popular breakfast throughout the Middle East.

Lebanese Mezze Breakfast

A typical breakfast in Lebanon often consists of a flavor-packed mezze spread with various small dishes. Mezze is a common way for Lebanese people to eat, with many choices and fresh ingredients for everyone to enjoy.

Savory Lebanese breakfasts are the norm, and a bunch of different spreads, several fresh kinds of cheese, vegetables, fruits, and meats play right into that. Always accompanied by fresh Manakish, Mezze is an ideal breakfast.

The highlight of a breakfast Mezze is the fresh cheese. Labneh, Akkawi cheese, and grilled Halloumi are all typical Lebanese cheeses included on a Mezze spread. Typically topped with olive oil and a sprinkle of fresh herbs, these cheeses are irresistible.

Sweet Lebanese Breakfasts

Kanafeh (Cheese Pastry)

Often served as a dessert, Kanafeh is the perfect Lebanese breakfast for those with a sweet tooth. Akkawi cheese is layered with shredded phyllo dough that is baked until crispy and melted.

Kanafeh is topped with sweet syrup made of rose water and orange blossoms, giving this slightly savory dish a subtle sweetness. Crushed pistachios are sprinkled on top of the pastry to complete this well-loved dish.

Kanafeh is best enjoyed hot so that the cheese is melted and stringy. Sometimes, when eaten as part of breakfast in Lebanon, Kanafeh is sandwiched between two slices of Ka’ak bread, making it even more hearty. Kanafeh is also one of the most popular Lebanese desserts for after a meal.

Bulgur with Fruit and Nuts

This simple Lebanese breakfast contains fruit, nuts, and sweet honey. Bulgur is a filling whole grain cereal that you can cook in many different ways. When enjoyed for breakfast, it is more like oatmeal.

Bulgur with fruit and nuts is a perfect balance of sweetness and crunch from the nuts fruit as a typical Lebanese breakfast. Honey and cinnamon give the Bulgur added sweetness, and any combination of other toppings can be used to complete this typical dish.

Arishe with Honey (Spreadable Cheese topped with Honey on Flatbread)

Fresh cheese drizzled with honey and then wrapped in a crepe or pancake-like flatbread, a no-frills sweet Lebanese breakfast.

Arishe cheese is like ricotta cheese, made with milk, lemon juice, and a pinch of salt. After the whey is strained out through a fine mesh colander, Arishe cheese is ready to be enjoyed.

You can also eat Arishe cheese with chopped dried fruit like raisins.

Instead of honey, a small amount of sugar can be mixed with the fresh Arishe cheese before being layered onto the pancake. Whichever way you choose to savor it, this Lebanese breakfast is a perfect treat to start the day for those with a sweet tooth!

Healthy Lebanese Breakfasts

Fattet (Crispy Pita with Hummus and Yogurt)

Fatteh is a healthy Lebanese breakfast made of crispy pita, yogurt, chickpeas, olive oil, and fresh herbs. Full of protein and nutrients, Fatteh is a one-dish breakfast that is super filling and tasty.

Like the Lebanese salad dish Fattoush, which uses crisped pita to top cold salad greens, Fatteh mixes pita into a yogurty base. The fresh flavors of the herbs and some squeezed lemon top off this simple traditional Lebanese breakfast dish.

Fatteh is served immediately after being assembled so as not to make the fried pita too soggy, changing the texture. The yogurt is often infused with lots of garlic, then topped with fried pine nuts and fresh pomegranate seeds.

Ful Medames (Stewed Fava Beans)

This very well-loved Lebanese breakfast dish is entirely vegan and packed with flavor. Stewed fava beans are topped with olive oil, lemon juice, and fresh chopped onions and tomatoes.

Ful Medames is similar in texture to a chunky bean dip and is often eaten with flatbreads or vegetables dipped in the stew. The typical flavors of the Middle East come through in this light and healthy Lebanese breakfast dish, keeping you full for hours after enjoying it.

Hummus Balila (Warm Chickpeas)

Hummus Balila is often served alone or over Ful Medames. This super simple Lebanese breakfast dish consists of chickpeas, olive oil, cumin, and paprika.

Hummus Balila is the way to go for a very light but filling breakfast. Like most dishes eaten for breakfast in Lebanon, Balila is accompanied by plenty of fixings. Typically Manakish, pickled and fresh vegetables, olives, tomatoes, and cucumbers are served alongside Hummus Balila.

Whether vegan or not, you will enjoy this stewed bean dish typical of Lebanese breakfasts.

Labneh and Za’atar (Strained Yogurt with Spices)

Last but not least of incredible Lebanese breakfasts is Labneh and Za’atar, drizzled with olive oil. Simple and delightful, this dish is a great way to start your day.

Labneh is a strained yogurt with the consistency of cream cheese and a similar tang. Common in Lebanese cuisine, Labneh is accompanied by the spice blend Za’atar and a generous drizzle of olive oil. It is no exception for breakfast in Lebanon.

Labneh and Za’atar can be found as part of a Mezze served for any meal but is beloved for breakfast. Served with Manakish, cucumbers, olives, and tomatoes, this spreadable yogurt is versatile and filling.

Discovering Tasty Lebanese Breakfasts In Lebanon

There is no denying that breakfast is an important meal to fuel you for a day of exploration ahead.

In Lebanon, breakfast is a sacred time to enjoy good food with family and friends. From hearty stews to light and refreshing dishes, these are just some of the Lebanese breakfasts you can choose from.

Be sure to give them a try while you are traveling in Lebanon, and start your day all pumped up and right.

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