Lebanese Cuisine - Breakfasts

Breakfasts: Fool m’Dammis: Dried Beans in Lemon juice garlic and salt served with drop of olive oil. Falafel: Spicy dried bean patties. Ijji b’Dounis: Parsley Omelettes

Manakeesh b’kishik: flat bread seasoned with thyme and Sumak-a tangy herb.

Manakeesh b’Jibneh: flat bread baked with meat cuts, pine nuts and tomato cuts with onion. Markouk b’Labneh: condensed yogurt spread in thin flat bread baked in traditional charcoal oven, served with a drop of olive oil and dried green mint. Markouk b’ishta Ma’a Asal: bread as above but served with local goat cheese mixed with honey.