30+ Authentic Arabic Breakfast Recipes to Start Your Day Right

Arabic breakfasts are a beautiful celebration of flavors, textures, and traditions that vary across the Middle East and North Africa.

From hearty stews and spiced egg dishes to fresh salads and aromatic breads, the morning meal in Arabic cuisine is often a vibrant, communal affair that brings family and friends together.

Whether you crave the smoky richness of baba ghanoush, the tangy zest of labneh with zaatar, or the comforting warmth of ful medames, Arabic breakfast recipes offer something for every palate.

In this collection of 30+ Arabic breakfast recipes, you’ll discover both classic staples and lesser-known gems that showcase the rich culinary heritage and diverse ingredients of the region.

Ready to bring a delicious slice of the Middle East to your table? Let’s dive in!

30+ Authentic Arabic Breakfast Recipes to Start Your Day Right

Exploring these 30+ Arabic breakfast recipes is like taking a flavorful journey through the heart of Middle Eastern culture.

Each dish tells a story—of age-old traditions, fresh ingredients, and the warm hospitality that defines the region.

Whether you choose a light and fresh salad like sabahiah or a more indulgent treat such as qatayef asafiri, these recipes will elevate your breakfast routine with vibrant spices and wholesome textures.

The beauty of Arabic breakfasts lies in their balance of simplicity and depth, offering a variety of options that are both nourishing and exciting.

So gather your ingredients, invite your loved ones, and savor the delicious flavors of an Arabic morning feast.

shakshuka

Shakshuka is a vibrant dish of poached eggs nestled in a spiced tomato and pepper sauce.

Originating in North Africa and widely popular across the Arab world, this breakfast brings warmth, comfort, and bold flavors to the table.

It’s often served with warm pita or crusty bread, perfect for scooping up every bite.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 1 bell pepper, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 can (14 oz) crushed tomatoes
• Salt and pepper, to taste
• 4 eggs
• Fresh parsley or cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper until softened, about 5 minutes.
2. Add garlic, cumin, and paprika, and cook for another minute until fragrant.
3. Pour in the crushed tomatoes, season with salt and pepper, and simmer for 10 minutes, stirring occasionally.
4. Make small wells in the sauce and crack the eggs into them.
5. Cover and cook for 5 to 8 minutes until the egg whites are set but yolks remain runny.
6. Garnish with fresh herbs and serve warm with bread.

Shakshuka is a perfect marriage of spice, richness, and comfort.

It’s hearty enough to serve as a brunch centerpiece but simple enough to make on a quiet morning.

Its bold taste and beautiful presentation make it a staple in many Arabic households.

ful medames

Ful medames is a beloved Egyptian dish made from stewed fava beans, often eaten across the Middle East as a nourishing breakfast.

It’s hearty, earthy, and endlessly customizable, typically served with olive oil, lemon juice, and warm flatbread.

Ingredients

• 1 can fava beans (or 1.5 cups cooked)
• 2 tablespoons olive oil
• 1 garlic clove, minced
• Juice of 1 lemon
• Salt and cumin, to taste
• Chopped parsley, tomato, and onion for garnish

Instructions

1. In a saucepan, gently heat the fava beans over medium heat.
2. Mash some of the beans for a thicker texture.
3. Add minced garlic, lemon juice, olive oil, salt, and cumin. Stir well and cook for 5 minutes.
4. Serve warm, garnished with parsley, diced tomato, and onion. Drizzle with more olive oil if desired.

Ful medames is a filling, rustic dish that speaks to the simplicity and generosity of Arabic cuisine.

It’s highly nutritious, perfect for vegetarians, and a fantastic way to fuel your day with wholesome ingredients.

manakeesh zaatar

Manakeesh zaatar is often referred to as the Arabic pizza, a flatbread topped with a blend of zaatar spice and olive oil.

It’s crisp on the outside, soft in the center, and full of fragrant, tangy flavor.

Popular in Lebanon and throughout the Levant, it’s a beloved choice for breakfast or brunch.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 3/4 cup warm water
• 2 tablespoons olive oil (plus more for topping)
• 1/4 cup zaatar spice mix

Instructions

1. In a bowl, combine flour, yeast, sugar, and salt. Gradually add warm water and 2 tablespoons olive oil to form a soft dough.
2. Knead for 8–10 minutes, then cover and let rise for about 1 hour or until doubled in size.
3. Preheat oven to 450°F (230°C).
4. Divide dough into equal balls and roll into flat circles.
5. Mix zaatar with olive oil to make a paste and spread over each flatbread.
6. Bake for 8–10 minutes or until golden and slightly puffed.

Manakeesh zaatar is both simple and satisfying, making it a perfect on-the-go breakfast or centerpiece for a shared morning meal.

The combination of toasty bread and earthy zaatar is comforting and deeply rooted in Middle Eastern food traditions.

labneh with olive oil and zaatar

Labneh is a strained yogurt cheese that’s rich, creamy, and delightfully tangy.

It’s a staple on Arabic breakfast tables and is usually enjoyed with a drizzle of olive oil, a sprinkle of zaatar, and warm pita bread.

Refreshing and protein-rich, it’s perfect for a light yet satisfying start to the day.

Ingredients

• 2 cups plain full-fat yogurt
• 1/2 teaspoon salt
• Olive oil, for drizzling
• Zaatar, for topping
• Pita bread, for serving

Instructions

1. Line a strainer with cheesecloth and set over a bowl. Mix salt into yogurt and pour into the cloth.
2. Cover and refrigerate for 24 hours to allow the whey to drain out.
3. Once thickened, transfer the labneh to a serving dish.
4. Drizzle generously with olive oil and sprinkle with zaatar.
5. Serve with warm pita or fresh vegetables.

Labneh is smooth, versatile, and incredibly easy to make.

Whether paired with herbs, olives, or eaten plain, it offers a cool and creamy contrast to heartier dishes, making it a refreshing and nutritious addition to any Arabic breakfast spread.

foul w hummus

Foul w hummus combines two popular Middle Eastern dishes—fava beans and chickpea hummus—into one protein-packed, savory breakfast.

Commonly served in Syria, Lebanon, and Palestine, it’s topped with olive oil, garlic, lemon, and parsley, creating a wholesome bowl that’s perfect for dipping with warm bread.

Ingredients

• 1 cup cooked fava beans
• 1/2 cup hummus (store-bought or homemade)
• 2 tablespoons olive oil
• 1 clove garlic, minced
• Juice of 1 lemon
• Chopped parsley, for garnish
• Salt and cumin, to taste

Instructions

1. Heat the fava beans in a small pot over medium heat until warmed through.
2. Slightly mash the beans, then stir in garlic, lemon juice, olive oil, salt, and cumin.
3. Spoon the hummus into a shallow bowl and top with the warm fava bean mixture.
4. Garnish with parsley and a final drizzle of olive oil.
5. Serve immediately with pita bread.

This combo dish is hearty, satisfying, and filled with flavor.

The creamy hummus balances the earthiness of the beans, making it a balanced breakfast rich in plant-based protein and fiber.

arabic omelette (ijat)

The Arabic omelette, or ijat, is a herby, flavorful twist on the classic egg dish.

Common in Jordan and Palestine, it’s packed with fresh parsley, onion, and warm spices like cumin and turmeric.

This easy dish is perfect for a quick and nourishing breakfast served with flatbread or fresh vegetables.

Ingredients

• 3 eggs
• 1 small onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon ground cumin
• 1/4 teaspoon turmeric
• Salt and pepper, to taste
• 2 tablespoons olive oil

Instructions

1. In a bowl, beat the eggs and mix in onion, parsley, cumin, turmeric, salt, and pepper.
2. Heat olive oil in a skillet over medium heat.
3. Pour in the egg mixture and spread evenly.
4. Cook for 2–3 minutes on each side, until golden and cooked through.
5. Serve warm with bread, pickles, or olives.

Ijat is quick to prepare yet packed with bold, savory flavor.

The fresh herbs and spices bring the eggs to life, making this omelette a staple in many Arabic homes and a delicious change from traditional Western-style eggs.

hummus balila

Hummus balila is a warm variation of traditional hummus, made from whole chickpeas mixed with garlic, lemon, and olive oil.

Popular in the Levant region, especially Lebanon and Syria, this dish is often served as part of a mezze-style breakfast, offering a hearty and protein-rich start to the day.

Ingredients

• 1.5 cups cooked chickpeas (or canned, drained)
• 2 garlic cloves, minced
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt, to taste
• Chopped parsley and paprika, for garnish

Instructions

1. In a saucepan, gently warm the chickpeas with a bit of water over low heat.
2. Drain and place in a mixing bowl.
3. Add garlic, lemon juice, olive oil, cumin, and salt. Mix well and lightly mash some of the chickpeas while keeping most whole.
4. Transfer to a serving bowl and garnish with parsley and a sprinkle of paprika.
5. Drizzle extra olive oil over the top and serve warm with fresh bread.

Hummus balila is rustic and satisfying, highlighting the beauty of simple ingredients treated with care.

It’s an ideal choice for those seeking warmth, richness, and nutrition in a single dish.

ka’ak with cheese

Ka’ak with cheese is a beloved street-style breakfast in many Arab countries, especially Lebanon.

The sesame-crusted bread rings are often filled with salty akkawi or halloumi cheese, creating a chewy, savory delight.

Served hot, they pair perfectly with tea or a glass of minty yogurt drink.

Ingredients

• 2 ka’ak bread rings (or sesame bagels)
• 1/2 cup akkawi or halloumi cheese, sliced
• Optional: fresh mint leaves or zaatar for extra flavor

Instructions

1. Preheat oven to 350°F (175°C).
2. Slice the ka’ak bread partially open to create a pocket.
3. Stuff each with sliced cheese and optional mint or zaatar.
4. Bake for 8–10 minutes, or until the cheese is melted and the bread is warm and toasty.
5. Serve immediately while hot and melty.

This recipe is simple yet deeply satisfying. The combination of sesame aroma, warm bread, and melted cheese makes for a comforting morning treat that transports you straight to the heart of a bustling Middle Eastern bakery.

bayd w batata

Bayd w batata, or eggs with potatoes, is a home-style Arabic breakfast that’s hearty, rustic, and incredibly satisfying.

Often cooked together in one pan with onions and spices, this dish is especially popular in Palestinian and Lebanese kitchens for a comforting morning meal.

Ingredients

• 2 tablespoons olive oil
• 1 large potato, peeled and diced
• 1 onion, chopped
• 2 eggs
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• Chopped parsley, for garnish

Instructions

1. Heat olive oil in a skillet over medium heat. Add diced potatoes and cook until golden and tender, about 10 minutes.
2. Add the chopped onion and continue to cook until soft and translucent.
3. Sprinkle in cumin, salt, and pepper. Stir to combine.
4. Crack eggs directly over the potatoes and onions. Cover and cook until the eggs are set to your liking.
5. Garnish with parsley and serve warm with bread.

Bayd w batata is simple comfort food at its finest.

The golden potatoes and soft eggs come together in a way that feels both filling and nostalgic, perfect for weekend breakfasts or casual morning gatherings.

fateh hummus

Fateh hummus is a layered breakfast dish from the Levant that combines crispy pita bread, warm chickpeas, tangy yogurt, and a garlic-lemon sauce, all topped with nuts and fresh parsley.

It’s rich, textural, and perfect for sharing, often served during weekends or family gatherings.

Ingredients

• 1 can chickpeas, warmed
• 2 cups plain yogurt
• 2 cloves garlic, minced
• Juice of 1 lemon
• 2 pita breads, toasted and broken into pieces
• 2 tablespoons tahini (optional)
• 1/4 cup pine nuts or slivered almonds, toasted
• Olive oil, salt, parsley, and paprika for garnish

Instructions

1. In a bowl, mix yogurt with garlic, lemon juice, salt, and tahini if using.
2. Layer toasted pita in a deep serving dish.
3. Pour warmed chickpeas over the pita.
4. Spoon the yogurt mixture over the chickpeas.
5. Top with nuts, parsley, paprika, and a drizzle of olive oil.
6. Serve immediately while the pita remains slightly crunchy.

Fateh hummus is a deeply satisfying dish that combines creaminess, crunch, and flavor in every spoonful.

It’s a celebratory breakfast, ideal for leisurely mornings with loved ones.

makdous

Makdous are oil-cured baby eggplants stuffed with walnuts, garlic, and chili, then preserved in olive oil.

Common in Syria, Lebanon, and Jordan, they’re served cold or at room temperature with bread for breakfast, offering a bold, tangy, and savory start to the day.

Ingredients

• 10 small baby eggplants
• 1/2 cup crushed walnuts
• 4 garlic cloves, minced
• 1 teaspoon red chili flakes
• Salt, to taste
• Olive oil (enough to submerge eggplants)

Instructions

1. Boil the eggplants whole for 5–7 minutes until soft. Drain and press with a weight overnight to remove excess moisture.
2. Make a slit in each eggplant and stuff with a mixture of walnuts, garlic, chili flakes, and salt.
3. Place in a sterilized jar and cover completely with olive oil.
4. Let sit at room temperature for at least 5 days before eating.

Makdous is a powerful burst of umami flavor, offering something different from typical breakfast fare.

It’s packed with preserved richness and makes a luxurious pairing with warm flatbread and tea.

msabbaha

Msabbaha is a rustic Levantine dish made with whole warm chickpeas topped with tahini, lemon, garlic, and olive oil.

Unlike blended hummus, it maintains the chickpeas’ texture, making it heartier and more filling.

It’s often enjoyed with fresh vegetables and bread in Palestinian and Syrian homes.

Ingredients

• 1.5 cups cooked chickpeas (or canned, warmed)
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• Warm water, as needed
• Salt, to taste
• Olive oil and chopped parsley, for garnish

Instructions

1. In a bowl, mash half the chickpeas with a fork and leave the rest whole.
2. In another bowl, mix tahini, lemon juice, garlic, salt, and a splash of warm water to form a smooth sauce.
3. Combine chickpeas and tahini sauce together.
4. Transfer to a serving plate and top with olive oil and parsley.
5. Serve with pita bread, cucumbers, and tomatoes.

Msabbaha is a humble, comforting dish perfect for mornings when you want something filling but fresh.

It’s full of protein, rich in flavor, and deeply rooted in traditional Arabic cuisine.

sabahiah salad

Sabahiah, or Arabic breakfast salad, is a refreshing blend of chopped vegetables like cucumber, tomato, onion, and parsley, typically dressed with lemon juice and olive oil.

Light, crunchy, and vibrant, it’s often enjoyed alongside eggs, labneh, or bread, offering a crisp contrast to richer breakfast items.

Ingredients

• 1 cucumber, diced
• 2 tomatoes, diced
• 1 small red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and black pepper, to taste

Instructions

1. Combine cucumber, tomatoes, onion, and parsley in a bowl.
2. In a small cup, whisk together lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently.
4. Serve fresh, ideally chilled, alongside bread, eggs, or labneh.

This salad is a staple for its balance and brightness.

It brings a clean, tangy contrast to heavier dishes and is a great way to incorporate fresh vegetables first thing in the morning.

zaatar and olive oil dip

This classic Levantine breakfast involves dipping bread into a mixture of zaatar spice and olive oil.

It’s incredibly simple, but the depth of flavor from the zaatar blend—typically made with thyme, sumac, and sesame—makes it an addictive favorite across Arab countries.

Ingredients

• 1/4 cup zaatar spice mix
• 1/4 cup extra virgin olive oil
• Warm pita or flatbread

Instructions

1. In a shallow dish, mix the zaatar and olive oil until combined.
2. Tear pieces of warm pita bread and dip into the mixture.
3. Serve as part of a mezze-style breakfast with olives, cheese, and tea.

Despite its simplicity, this dish captures the essence of Arabic breakfast: rich in tradition, full of flavor, and deeply satisfying.

It’s an everyday ritual that also feels timeless and grounding.

khobz arabi with honey and cheese

This dish features warm Arabic flatbread (khobz arabi) paired with soft white cheese and a drizzle of honey.

The contrast between salty and sweet makes it a comforting and nostalgic breakfast that’s especially popular with children and in traditional Bedouin communities.

Ingredients

• 2 pieces of fresh Arabic flatbread
• 1/2 cup white cheese (like Nabulsi, halloumi, or akkawi), sliced
• 2 tablespoons honey

Instructions

1. Warm the flatbread on a skillet or in the oven.
2. Place slices of cheese on the bread while it’s still warm to soften slightly.
3. Drizzle with honey just before serving.
4. Roll or fold the bread and enjoy warm.

This dish is the ultimate comfort food—mild, sweet, and simple, yet packed with cultural significance.

It’s perfect for a quick breakfast that doesn’t sacrifice taste or tradition.

fatayer bi sabanekh

Fatayer bi sabanekh are savory spinach-stuffed pastries popular throughout the Levant.

These triangle-shaped pies are filled with a tangy mixture of spinach, onions, and sumac, then baked until golden.

They’re often served at breakfast or as part of a mezze platter.

Ingredients
For the dough:

• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 3/4 cup warm water
• 2 tablespoons olive oil

For the filling:

• 2 cups spinach, finely chopped
• 1 small onion, finely chopped
• 1 tablespoon sumac
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt, to taste

Instructions

1. Mix the dough ingredients together and knead until smooth. Cover and let rise for 1 hour.
2. In a bowl, combine the filling ingredients and set aside.
3. Preheat oven to 375°F (190°C).
4. Divide dough into small balls and roll into circles. Place a spoonful of filling in the center of each.
5. Fold into a triangle and pinch the edges to seal.
6. Bake for 15–20 minutes until golden brown.

Fatayer are perfect for preparing ahead of time and enjoying warm or at room temperature.

Their tart, earthy flavor and flaky dough make them a satisfying and portable breakfast choice.

jiben arabieh with cucumbers and mint

Jiben Arabieh, or Arabic white cheese, is a staple of the traditional breakfast table, often served fresh with crisp vegetables and herbs.

It’s salty, creamy, and cooling—especially when paired with sliced cucumbers and fresh mint leaves.

Ingredients

• 1/2 cup Arabic white cheese (Nabulsi, Akkawi, or similar), cut into slices
• 1 cucumber, sliced
• A handful of fresh mint leaves
• Olive oil, for drizzling
• Flatbread, for serving

Instructions

1. Soak the cheese in water for an hour if it’s too salty, then drain.
2. Arrange the cheese, cucumber slices, and mint leaves on a serving plate.
3. Drizzle lightly with olive oil.
4. Serve with warm bread and tea.

This dish is clean, light, and full of fresh flavor.

It’s great for hot mornings or when you want a quick, no-cook breakfast that still feels satisfying and traditional.

tahini molasses dip

A traditional Arabic pairing known as “dibs w tahini,” this simple dip mixes tahini (sesame paste) with date molasses.

It’s often enjoyed with bread for breakfast, offering a sweet, nutty, and deeply nourishing start to the day.

Ingredients

• 3 tablespoons tahini
• 2 tablespoons date molasses (dibs)
• Pita bread or Arabic flatbread

Instructions

1. In a small bowl, stir together the tahini and date molasses until fully combined and smooth.
2. Serve with torn pieces of bread for dipping.

This recipe is beautifully minimal yet packed with rich flavor.

The creamy tahini and sweet molasses create a deliciously balanced dip that’s full of nutrients and perfect with warm bread and tea.

batata harra

Batata harra, which means “spicy potatoes,” is a Lebanese favorite that features crispy potatoes tossed with garlic, cilantro, chili, and lemon.

Though it’s often served as a side dish, it makes a flavorful and energizing breakfast when paired with eggs or warm bread.

Ingredients

• 2 large potatoes, peeled and diced
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 small bunch fresh cilantro, chopped
• 1 teaspoon chili flakes (or to taste)
• Juice of 1 lemon
• Salt and black pepper, to taste

Instructions

1. Boil the diced potatoes for about 5 minutes until slightly tender. Drain and set aside.
2. Heat olive oil in a pan and fry the potatoes until golden and crisp.
3. Add garlic, cilantro, chili flakes, salt, and pepper. Sauté for 2–3 minutes.
4. Squeeze in lemon juice and toss to coat evenly.
5. Serve hot with pita bread or alongside fried eggs.

Batata harra delivers a bold, zesty flavor that livens up your breakfast plate.

It’s quick to make, deeply satisfying, and full of Middle Eastern flair.

mujaddara

Mujaddara is a comforting dish made with lentils, rice, and caramelized onions.

While it’s often eaten as a main meal, many families in the Arab world enjoy it for breakfast with yogurt and fresh vegetables.

It’s hearty, nourishing, and packed with fiber and protein.

Ingredients

• 1 cup green or brown lentils
• 1/2 cup long-grain rice
• 2 large onions, thinly sliced
• 4 tablespoons olive oil
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste

Instructions

1. Cook lentils in water until just tender (about 15 minutes). Drain and set aside.
2. In a pan, heat olive oil and sauté onions until deeply caramelized. Reserve half for garnish.
3. Add rice to the remaining onions in the pan, stir in lentils, cumin, salt, and 2 cups water.
4. Simmer covered until rice is cooked and water is absorbed (15–20 minutes).
5. Serve topped with reserved caramelized onions.

Mujaddara is a humble, filling dish with earthy, deep flavors.

It’s ideal for a slow morning and pairs beautifully with plain yogurt and crunchy salad.

qatayef asafiri

Qatayef asafiri are mini stuffed pancakes typically served during Ramadan, but they also make a luxurious weekend breakfast.

Filled with sweet cream or cheese and topped with pistachios and syrup, they’re delicate, fragrant, and irresistibly indulgent.

Ingredients
For the pancakes:

• 1 cup all-purpose flour
• 1 cup water
• 1 tablespoon sugar
• 1/2 teaspoon baking powder

For the filling and topping:

• 1 cup sweetened ricotta or clotted cream (ashta)
• 1/4 cup crushed pistachios
• Sugar syrup or honey

Instructions

1. Mix flour, water, sugar, and baking powder to form a smooth batter.
2. Pour small circles onto a hot non-stick skillet and cook only on one side until bubbles form. Do not flip.
3. Let pancakes cool, then place a spoonful of cream in the center of each and pinch one side to seal halfway.
4. Dip edges in crushed pistachios and drizzle with syrup or honey before serving.

Qatayef asafiri brings a sweet, festive touch to breakfast.

These soft, airy pastries are a joy to eat and offer a special treat that feels celebratory yet simple to prepare.

haraq osbao

Haraq osbao, meaning “he burned his finger,” is a traditional Syrian dish made with lentils, pasta, and crispy fried bread, all brought together with tamarind, garlic, and cilantro.

While it’s more commonly eaten as a lunch, it’s often served warm for breakfast during colder months or family gatherings.

Ingredients

• 1 cup brown lentils
• 1/2 cup small pasta (like elbow or vermicelli)
• 2 tablespoons tamarind paste
• 4 garlic cloves, minced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 pita bread, fried or toasted, broken into small pieces
• Salt and pepper, to taste
• Optional: pomegranate seeds or caramelized onion for garnish

Instructions

1. Cook lentils in 4 cups water until just tender.
2. Add pasta and cook until soft.
3. Stir in tamarind paste, salt, and pepper. Simmer until flavors combine.
4. In a separate pan, fry garlic and cilantro in olive oil, then mix into the lentils.
5. Top with crispy bread and optional garnishes before serving warm.

Haraq osbao is tangy, garlicky, and hearty—a deeply flavorful dish that warms you from the inside out.

It’s especially comforting when served in cooler weather with hot tea.

arayes jibneh

Arayes jibneh are grilled pita sandwiches stuffed with melty cheese and often herbs or spices.

These quick-to-make hand-held pockets are golden and crisp on the outside, and warm and gooey on the inside.

They’re popular in Jordan and Palestine for breakfast or light snacks.

Ingredients

• 2 pita breads
• 1 cup shredded white cheese (akkawi, halloumi, or mozzarella)
• 1 tablespoon chopped fresh mint or parsley (optional)
• 1 tablespoon olive oil

Instructions

1. Open the pita bread and stuff with cheese and herbs.
2. Brush the outside of the pita with olive oil.
3. Grill or toast in a skillet over medium heat for 2–3 minutes per side, until golden and cheese is melted.
4. Slice into wedges and serve warm.

Arayes jibneh is a quick, satisfying breakfast that combines the richness of cheese with crisp grilled bread.

It’s especially popular with kids and pairs well with fresh tomatoes or olives.

mejdool dates with tahini

Medjool dates with tahini is a simple yet indulgent breakfast eaten across the Middle East.

The creamy, nutty tahini balances the rich, caramel-like sweetness of the dates.

It’s often served with Arabic coffee or tea for a naturally energizing morning.

Ingredients

• 6 Medjool dates, pitted
• 2–3 tablespoons tahini
• Crushed walnuts or sesame seeds (optional)
• Pita bread or toast, for serving

Instructions

1. Slice the dates open and remove the pits.
2. Drizzle tahini over the dates or fill the center of each one with tahini.
3. Sprinkle with walnuts or sesame seeds if desired.
4. Serve with bread or enjoy on their own with tea.

This naturally sweet and nourishing breakfast is high in fiber, calcium, and healthy fats.

It’s the perfect choice for a light but energizing morning rooted in Arabic tradition.

tamees with bean dip

Tamees is a soft, slightly chewy flatbread originating from the Arabian Peninsula, especially popular in Saudi Arabia.

It’s often baked in a tandoor-style oven and served with a warm bean dip such as fava beans or black beans, making for a hearty and satisfying breakfast.

Ingredients (for tamees bread)

• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 3/4 cup warm water
• 1 tablespoon yogurt

Instructions

1. Combine flour, yeast, salt, sugar, and yogurt in a bowl. Gradually add warm water to form a soft dough.
2. Knead for 10 minutes, then cover and let rise for 1 hour.
3. Divide dough and roll into oval or round flat shapes.
4. Bake on a pizza stone or very hot oven tray at 450°F (230°C) for 5–7 minutes until puffed and golden.

Serve the tamees with a warm, garlicky bean dip or ful medames for a traditional Saudi-inspired breakfast that’s filling and delicious.

eggs with sujuk

Eggs with sujuk is a spicy, savory egg dish cooked with slices of sujuk—an aromatic, garlicky dry sausage popular in Levantine and Turkish cuisine.

This dish is rich, flavorful, and quick to prepare, making it a beloved choice in Syrian and Lebanese households.

Ingredients

• 4 slices sujuk sausage
• 2 eggs
• 1 tablespoon olive oil or butter
• Salt and pepper, to taste

Instructions

1. Heat oil or butter in a skillet over medium heat.
2. Add sujuk slices and cook until they start to crisp and release their oils.
3. Crack eggs over the sausage and reduce heat.
4. Cook to your preferred doneness, season with salt and pepper, and serve with flatbread.

Eggs with sujuk is a power-packed breakfast full of spice and protein. It’s perfect for those who enjoy bold flavors and a hearty start to the day.

molokhia with rice and lemon

Molokhia, or jute leaf stew, is traditionally eaten for lunch or dinner but is also enjoyed as a warming breakfast in rural Egyptian and Palestinian homes, especially on cool mornings.

Served with rice, lemon, and sometimes bread, it’s savory, garlicky, and deeply comforting.

Ingredients

• 1 cup molokhia leaves (fresh or frozen)
• 2 cups chicken or vegetable broth
• 4 cloves garlic, minced
• 1 tablespoon ground coriander
• 2 tablespoons olive oil or ghee
• Cooked white rice
• Lemon wedges

Instructions

1. In a pot, heat broth until simmering. Add molokhia and stir well.
2. In a pan, sauté garlic and coriander in oil until golden, then stir into the stew.
3. Cook for 5–7 minutes until thickened slightly.
4. Serve hot over rice with a squeeze of lemon juice.

Molokhia is savory, earthy, and rich with garlic and lemon.

It’s an unusual but beloved breakfast in many traditional households and offers a deeply rooted taste of home.

kishk with fried onions

Kishk is a fermented mixture of dried yogurt and cracked wheat that is rehydrated and cooked into a creamy porridge-like dish.

It is especially popular in Lebanon, Syria, and Palestine, often served with a topping of crispy fried onions for texture and aroma.

Ingredients

• 1 cup kishk powder
• 4 cups water or broth
• 1 large onion, thinly sliced
• 3 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Heat water or broth in a pot until simmering. Gradually whisk in kishk powder, stirring constantly to prevent lumps.
2. Cook over medium heat for 10–15 minutes until thickened to a porridge consistency.
3. In a separate pan, heat olive oil and fry the sliced onions until golden and crispy.
4. Serve the kishk topped with fried onions and a drizzle of olive oil.

Kishk with fried onions is warm, tangy, and richly textured.

It’s a comforting, filling dish that reflects the deep culinary traditions of the Levant.

mtabbal baba ghanoush

Mtabbal baba ghanoush is a smoky, creamy eggplant dip made with tahini, garlic, lemon, and olive oil.

It’s a staple breakfast spread throughout the Arab world, often served with fresh pita bread, olives, and fresh vegetables.

Ingredients

• 2 medium eggplants
• 1/4 cup tahini
• 2 garlic cloves, minced
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt, to taste
• Chopped parsley, for garnish

Instructions

1. Roast or grill eggplants until the skin is charred and the flesh is soft. Let cool.
2. Peel the eggplants and mash the flesh with a fork.
3. Mix in tahini, garlic, lemon juice, olive oil, and salt until smooth and creamy.
4. Garnish with parsley and a drizzle of olive oil. Serve with warm bread.

This dip is smoky, tangy, and silky, offering a delicious and nutritious breakfast option that’s deeply rooted in Arabic cuisine.

lahm bi ajeen (mini flatbreads with spiced meat)

Lahm bi ajeen are small flatbreads topped with spiced ground meat, onions, and pine nuts, popular across the Levant.

While often served as a snack or street food, they make a flavorful breakfast when paired with tea or yogurt.

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon instant yeast
• 1/2 teaspoon salt
• 1/2 cup warm water
• 200g ground lamb or beef
• 1 small onion, finely chopped
• 1 tablespoon pine nuts (optional)
• 1 teaspoon allspice
• Salt and pepper, to taste

Instructions

1. Mix flour, yeast, salt, and water to form dough. Knead until smooth and let rise for 1 hour.
2. In a bowl, combine ground meat, onion, pine nuts, allspice, salt, and pepper.
3. Divide dough into small balls, roll out into thin circles.
4. Spread the meat mixture evenly over each circle.
5. Bake at 400°F (200°C) for 10–12 minutes until dough is cooked and meat is browned.

Lahm bi ajeen brings a savory, spiced richness to breakfast. These mini meat pies are perfect for sharing and offer a delightful balance of chewy bread and flavorful topping.

Conclusion

Arabic breakfasts are more than just meals—they’re moments of connection and celebration. This extensive list of 30+ recipes provides you with endless inspiration to bring the warmth and hospitality of the Arab world into your kitchen. From quick and easy dishes like eggs with sujuk to slow-cooked delicacies like mujaddara, there’s something here to suit every schedule and taste. By incorporating these recipes into your morning routine, you can enjoy a wholesome start that’s rich in tradition, flavor, and nutrition. Whether you’re cooking for yourself or hosting a family breakfast, Arabic cuisine invites you to slow down, share, and savor every bite.