Best Our Arab Breakfast With Gluten Free Option Recipes

OUR ARAB BREAKFAST (WITH GLUTEN FREE OPTION)

Steps:

• Heat water & cardamom pods covered in a pot until boiling.
• Drop in tea bags and simmer covered for about 1 1/2 minutes add sugar to taste along with the cream and keep simmering and adjusting cream to your desired amount not worrying about the fat content, only the taste :) This is called breakfast tea or you could use, Recipe #286617. Serve in regular tea cup/mugs.
• Now slice the haloumi cheese into thick slices and rinse with water. Do not dry.
• Place the flour on a flat surface and dip each piece of haloumi cheese to coat all sides in a light fashion. You may use just half the package.
• Heat the olive oil on medium high and fry cheese slices until lightly golden reducing the heat as needed.
• Remove to a plate and place halved lemon around it to squeeze on top while eating.
• Place butter, cheeses, gourmet olives, hummus drizzled with some extra virgin olive oil, the fruits (lovely sprinkled with orange blossom water & sugar if needed if wished) on their own plates or in bowls.
• Lay this all out on a low table or blanket/newspapers on the floor. This is both traditional and Islamic to sit on the floor while eating.
• Lay out spoons for the fruit and heat the bread until warm with your preferred method just before serving.
• Scoop up cheeses etc in bread pulled in half. (That's the way to do it traditionally) I serve rice crackers to as we are gluten free.

AN ARABIC BREAKFAST

Steps:

• In a small frypan, put enough olive oil to nearly cover the bottom.
• Fry chunks of white cheese until golden on each side (but don't overdo it).
• Put along with oil onto small serving plate.
• Clean the frypan (or use another one) and use it to make Arabic style scrambled eggs.
• Place two tablespoons of olive oil in the pan along with 3 eggs and salt to taste (about 3 pinches).
• Lightly turn it with a fork (Arabic scrambled eggs aren't as scrambled as the 'normal' version) until there is no longer any egg liquid (it should only just be cooked no more).
• Put olives in a serving bowl.
• Put about 1/2 cup of zaatar in a serving bowl.
• Put 1/4 cup olive oil in a serving bowl and serve alongside zaatar.
• Cut tomatoes into wedges.
• Sprinkle small amount of salt over wedges (optional).
• Cut the ends off the cucumbers and slice each into 4 long strips.
• Put tomato wedges and cucumbers onto serving plate.
• Serve labaneh with olive oil drizzled on top.
• Serve mortadella sliced.
• Heat the Arabic bread either by using the stove top (gas ovens) and turning frequently or heating each piece in the microwave for 30 seconds (not the authentic way of doing it!) Make tea in pot as per usual but with the dried sage or mint added.
• Serve in Arabic teacups (usually small glass ones) with between 1-2 teaspoons sugar in each.
• (Note: mint needs less sugar than sage) Serve all of the above.
• The traditional way is to place a large tablecloth on the floor and eat seated on the ground.
• Eat with Arabic bread.