Embrace your morning with these delicious and nourishing Lebanese breakfast recipes and Middle Eastern breakfast ideas. Whether you’re planning a leisurely weekend brunch, preparing a special holiday breakfast, or simply craving a traditional Lebanese breakfast, you’ll find plenty of inspiration in this collection from my archives. From comforting savory dishes to irresistible breakfast treats, these recipes bring the warmth and flavors of the Middle East to your table. They’re perfect whenever you’re in the mood for a delicious breakfast or a relaxed brunch with a Lebanese touch!

Manakish Skillet Manakish:

Made with just a few simple ingredients and cooked on the stovetop, this thin-crust skillet manakish is deliciously soft in the middle with crispy edges. It’s slightly chewy, pliable, and perfect for folding. If you’ve never made authentic Lebanese manoushe on a regular frying pan before, this quick stovetop method is a game-changer for your morning routine. Watch our detailed video tutorial below to master the technique!

Authentic Lebanese Balila:

Make authentic Lebanese Balila with this easy recipe. Learn how to transform warm, tender chickpeas with garlic, lemon, and cumin for a healthy breakfast.

Manakish with 4 Toppings:

Manakish (the plural form of man’oushe) is a beloved, traditional Lebanese breakfast food. If you walk through any major city in Lebanon early in the morning, the air is filled with the warm aroma of these fresh bakes. Made from a soft, yeasted manousheh dough and pressed with iconic toppings—ranging from the earthy, wild thyme blend known as za’atar to melted akkawi cheese, savory kishk, or fresh spiced vegetables—manakish is far more than just a side dish.

Makdous (Lebanese Preserved Eggplants in Oil):

Learn how to make authentic Makdous, a traditional Middle Eastern delicacy of baby eggplants stuffed with walnuts, garlic, and red bell peppers, preserved in rich olive oil.

Vegetable or Zaatar Manakish

Vegetable Manakeesh (Manakeesh bil Khodra) are a flavorful variation topped with a delicious, savory mixture of vegetables.

Foul Mudammas:

Although beans for breakfast may seem unusual in some cultures, Foul Mudammas (also spelled Ful) is a beloved Middle Eastern breakfast staple, particularly in Lebanon and Egypt. This hearty fava bean dish is flavorful, affordable, filling, and naturally vegan. Packed with plant-based protein, fiber, iron, and magnesium, it has been enjoyed across the Middle East for generations.

Lebanese Hummus:

In Lebanon, it is common to serve hummus for breakfast, topped with whole warm chickpeas, a drizzle of olive oil, and a sprinkle of ground cumin. It is often enjoyed alongside foul medames, fresh mint leaves, raw onion, and warm pita bread.

Knafeh/kunafah

A beloved Lebanese breakfast treat, sold fresh in Beirut’s sweet shops early in the morning, often sandwiched in sesame bread. The heavenly aroma of knafeh and orange blossom water is simply irresistible! Since most Lebanese prefer buying it rather than making it at home, I’m sharing an easy homemade version using bread instead of traditional semolina dough.

Shanklish:

Often described as the Middle Eastern equivalent of blue cheese, Shanklish is an aged cheese popular in Lebanon, Syria, and Turkey. It is usually coated in zaatar or Aleppo pepper. The most popular way to serve it is crumbled and tossed with diced tomatoes, onions, fresh parsley, and a generous drizzle of extra virgin olive oil. Scoop it up with warm pita bread for a delicious traditional breakfast!

Jibneh baladi (baladieh)/ Jibneh Khadra:

Every country has its own wonderful cheeses, and Lebanon is no exception! While it may not have France’s wide variety, Lebanon produces some delicious traditional white cheeses. The fertile Beqaa Valley, known for its centuries-old dairy farming traditions, is home to many of the country’s dairy products, including labneh, shanklish, halloumi, Akkawi, kishik, and Jibneh Baladi. Today, I’m sharing a homemade recipe for Jibneh Baladi (Baladieh), a firm, sliceable white cheese that is widely enjoyed in Lebanon.

Labneh:

A staple of every Lebanese breakfast and one of my all-time favorite foods! Homemade labneh is easier to make than you might think. Simply season plain yogurt with salt and strain for 12 hours for a soft texture or 24 hours for a thicker consistency. Enjoy it as a dip or sandwich spread with Arabic bread or crackers!

Musabaha:

Wondering what makes Musabaha different from hummus? Discover this warm, rustic Lebanese chickpea dish bathed in nutty tahini, lemon juice, and fresh garlic.

 Zalabia:

I guess every culture has its own fried dough specialties! Zalabia (Lebanese sweet fritters) are one of our favorite breakfast treats, often enjoyed alongside Manakish. These traditional Lebanese fritters are made with fermented dough and deep-fried until golden. Serve them with labneh or white cheese for a delicious breakfast!

Kaak Al Asrieh:

A quintessential Lebanese street bread, this sesame-coated, handbag-shaped roll is crispy on the outside and chewy inside. Traditionally baked in a flame oven and sold by street vendors in Beirut, it makes a delicious on-the-go snack or a simple breakfast with a cup of tea.

Kaleeta/ North Lebanese Flat Kaak

These sesame-covered round loaves are a popular breakfast choice in Tripoli, Lebanon, found in neighborhood bakeries and roadside stands. Slightly crisp on the outside and thicker than pita bread, they are especially delicious stuffed with cheese and grilled until golden, with a crisp crust and a warm, melted center. A hearty Lebanese breakfast or snack!

Lebanese Milk Kaak/ Kaak Bhaleeb

A delightful sweet ring bread with a golden crust, a soft, pillowy texture, and a delicate mahlab flavor. Artisanal bakeries in Zahle, the largest city in the Beqaa Valley, are famous for making these treats. Every time I visit Zahle, I indulge in plenty and buy several bags to bring home as delicious edible gifts for my loved ones!

Borek or Burek

A savory, flaky pastry popular in Turkey, the Balkans, and parts of North Africa, with countless shapes and fillings, from spinach and cheese to eggplant and minced meat. During my last visit to Istanbul, I tried eight different varieties! Made with layers of yufka dough, slightly thicker and softer than phyllo, börek is a Turkish staple enjoyed throughout the day. I put my own Lebanese spin on it by using kishik and walnuts, and the result was absolutely delicious!

Lebanese Sweet Kaak:

These crispy, crunchy Lebanese sweet kaak cookies make a lovely quick breakfast, especially dunked in hot milk or tea. Flavored with aromatic anise seeds and mahlab and coated in nutty sesame seeds, they are a familiar sight in bakery windows throughout Lebanon.

Lebanese Fried Eggs with Garlic and Sumac:

These fried eggs are packed with flavor from garlic, sumac, and olive oil. For a traditional Lebanese breakfast, serve them with tomato wedges, cucumber slices, olives, warm Lebanese bread, and a cup of tea!

Sfeeha/ Lebanese Meat Pies:

With their crispy exterior and juicy, flavorful meat filling, sfeeha are the ultimate comfort food! Although more commonly served for lunch, these delicious Lebanese meat pies are also enjoyed for breakfast. You’ll find them in bakeries throughout Lebanon, making them a convenient and tasty treat on the go!

Nabuliseh/ Nabulsi Kunafa:

Few Middle Eastern desserts are as irresistible as freshly baked, piping-hot knafeh! This is a different version from the one I grew up eating in Beirut. Knafeh Nabulsiyeh (Kunafa Nabulsia) originates from Nablus, Palestine. It features stretchy melted cheese encased in crispy, golden shredded filo pastry and finished with a drizzle of sugar syrup.

Meshtah:

A traditional flatbread from southern Lebanon, best enjoyed with fried eggs, cheese, labneh, and a cup of tea.

Labneh balls / Yogurt Balls

Steeped in olive oil, this Lebanese favorite is enjoyed for breakfast with cucumber slices, tomato wedges, olives, pita bread or crackers, and a cup of tea. Simple ingredients that turn into a delicious feast!

Pita bread, also known as Arabic or Lebanese bread,

It is an essential part of everyday life in Lebanon and the Middle East. A staple at almost every meal, it is used to scoop up food and accompanies countless Lebanese and Middle Eastern dishes.

Middle Eastern & Lebanese Breakfast FAQs

What is a traditional Lebanese breakfast?

Are Lebanese breakfast recipes vegetarian or vegan-friendly?

Can I make Manakish dough ahead of time?

What kind of cheese is eaten for breakfast in Lebanon?

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