Ka'ak b'Bayd (كعك بالبيض)
Ka'ak with egg; hard-boiled egg inside.
Ka'ak with egg; hard-boiled egg inside.
Sesame bread ring; oblong shape covered in sesame seeds.
Jibneh w zaytoun is the Levantine breakfast pairing folded into bread: white cheese against olives, two brined things balanced by oil and za'atar, the olive far older than the bite.
Cheese and olives breakfast.
The jibneh sandwich is the Levantine cheese default, and most of its work is a soak: brined Akkawi rinsed of salt until it tastes of milk again, then carried cold or warmed in good bread.
Braided cheese sandwich; string cheese-like braided cheese.
Cheese with tomato sandwich.
Local cheese sandwich; village-style cheese.
White cheese sandwich; fresh white cheese.
Akkawi cheese sandwich; mild, white, slightly salty.
Hummus with shawarma; shaved meat on top.
Hummus with meat; topped with spiced ground lamb and pine nuts.
Hummus with awarma; topped with preserved lamb.
Hummus with bread; creamy chickpea dip scooped with Arabic bread. Can be a meal.
Dandelion greens sandwich; sautéed greens with caramelized onion.
The halloum sandwich poses one question the cheese is built to answer: grill it hard until it squeaks and golds, or fold it raw and milky into khubz with tomato and mint.
Grilled halloumi sandwich; charred halloumi with tomato, mint.
Foul and hummus breakfast; the classic breakfast with bread.
Foul mdammas, the buried bean: favas cooked overnight in a banked pot, mashed firm with chickpeas and tahini, sharpened with lemon and garlic, rolled into khubz. The Levantine breakfast for the road.
Stewed fava beans; the classic preparation, served with bread.