Three Savory Mediterranean Breakfast Ideas
The entire region surrounding the Mediterranean Sea is filled with cultures that look at breakfast differently – I take a closer look at three unusual and hearty breakfast ideas.
My best days begin with sharing a bit of sunshine, a gentle sea breeze and a leisurely breakfast with my wife. I consider it a rite of passage whenever I find myself in a mediterranean coastal village.
“What nicer thing can you do for somebody than make them breakfast?” ‒ Anthony Bourdain.
Unfortunately, the sunshine and gentle sea breeze are not always present in my life, but a leisurely breakfast is something I can do most days. And those days are made even better when I season my food with a splash of mediterranean goodness.
The breakfast culture around the mediterranean changes significantly. European countries favor quick breakfasts with a strong cup of coffee, a juice and perhaps a sweet pastry or piece of fruit. The Balkans, Greece and Turkey enjoy an even stronger cup of coffee with plenty of build-your-own-bowl ingredients on hand; things like yogurt, honey, dried and fresh fruits, nuts, jams…possibly even a slice of salty cheese or a pie filled with greens.
The breakfast vibe further east in the countries of Lebanon, Israel, Palestine, Syria, Iran and Egypt moves toward more savory ingredients. Here, breakfast focuses on legumes, vegetables, cracked wheat and lots of spices…with a bit of fruit on the side. It’s not unusual to begin the day in Israel or Palestine by enjoying warm hummus on freshly made bread with a side of sliced onions and tomatoes…possibly even a handful of olives.
North Africans prefer a sizzling pan of spicy peppers and tomatoes accompanied by a poached egg and sometimes a bit of meat; It’s as close as it gets to a western style fry up. Lighter fare, such as yogurt, fruit, dates and a piece of fish is also common.
I’m focusing my attention this week on breakfast in the eastern Mediterranean. People wake-up slowly and tend to move without a clear purpose in this region – and that’s perfectly ok with me. It’s casual and relaxed. Breakfast seems like a time to take your time.
The choices here are not typical western-style breakfasts. They rely on humble ingredients and interesting spices. Breakfast is the time to slowly fill your body with nutrition and allow enough time for the sun to fill your brain with happy hormones.
It’s a paradise for those interested in following a vegan diet…or at least mostly vegan.
My first brush with Ful Medames came after reading about it in Paula Wolfert’s classic book, The Cooking of the Eastern Mediterranean. Here’s how she described it:
“The rich eat ful for breakfast, the poor eat ful for lunch, but only animals eat ful for dinner. So goes the Egyptian proverb. Ful, pronounced ‘fool,’ is made from dried fava beans and is the national dish of Egypt. In Syria and Lebanon, it is eaten as a soupy mass for breakfast, along with glossy black olives, cucumbers and plenty of pita.”
I was hooked after reading that description, so I developed my own version that I like to enjoy for breakfast, brunch or a late lunch.
The Yemini-style breakfast lentil stew is as humble as it gets, relying on red lentils, onions, tomatoes and a classic Yemen spice mixture. But add a touch of spicy green zhug as a garnish, and suddenly every cell in the body is awake and alert.
Whole wheat bulgur köfte (or kibbeh if you're from the East) are common bites to begin the day in Turkey. They are usually put together with some scrambled eggs and served with a salad and Ayran - a refreshing yogurt drink
These are not breakfasts I enjoy daily, but rather every so often to remind me that vegetables and other savory ingredients can be part of my breakfast table…especially if I need a splash of the Mediterranean in my otherwise landlocked life.
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Ful Medames with Chickpeas
Ful Medames is a hearty dish originating in Egypt but also enjoyed throughout the eastern Mediterranean. It is mostly made with dried fava beans – and sometimes stewed in a tahini sauce. I incorporate cooked chickpeas for added texture and nuttiness in my vegan version.