Arabic Breakfast Food Recipes: How to Make 5 Classic Plates

Did you know that 78% of people report feeling stuck in a breakfast rut, eating the same uninspiring meals day after day? If your morning routine needs a flavorful awakening, arabic breakfast food recipes offer a delicious escape from the ordinary. The Middle East and North Africa boast some of the world’s most satisfying morning meals, combining wholesome ingredients with bold flavors that energize your day.

Traditional arabic breakfast spreads feature a vibrant mix of fresh vegetables, aromatic herbs, hearty proteins, and warm bread – creating a balanced start that’s not only nutritionally sound but incredibly satisfying. Whether you’re looking to expand your culinary horizons or simply break out of a breakfast rut, these five classic Arabic breakfast recipes deliver authentic flavors with surprisingly straightforward preparation.

Ingredients List

For Shakshuka (North African Eggs in Spiced Tomato Sauce)

• 4 large eggs
• 1 medium onion, finely diced
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with juice
• 1 tablespoon tomato paste
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• Fresh parsley for garnish
• Extra virgin olive oil
• Substitute: Use fresh tomatoes (4 medium) if canned aren’t available

For Ful Medames (Stewed Fava Beans)

• 2 cans (15 oz each) fava beans, drained
• 2 cloves garlic, crushed
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 teaspoon cumin powder
• ½ teaspoon salt (adjust to taste)
• ¼ cup chopped parsley
• 1 tomato, diced
• 1 small onion, finely diced
• Substitute: Canned chickpeas can work if fava beans unavailable

For Manakish Za’atar (Za’atar Flatbread)

• 2 cups all-purpose flour
• 1 teaspoon quick-rise yeast
• 1 teaspoon sugar
• ½ teaspoon salt
• ¾ cup warm water
• 2 tablespoons olive oil (plus more for coating)
• For Za’atar Mixture:
  • 3 tablespoons za’atar spice blend
  • 3 tablespoons olive oil
  • Substitute: Make your own za’atar with dried thyme, sumac, sesame seeds, and salt

For Labneh (Strained Yogurt Cheese)

• 4 cups full-fat plain Greek yogurt
• ½ teaspoon salt
• Extra virgin olive oil for serving
• Za’atar or dried mint for garnish
• Substitute: Use regular yogurt strained overnight

For Foul Mudammas (Fava Bean Stew)

• 2 cans (15 oz each) fava beans, drained
• 2 cloves garlic, minced
• 1 lemon, juiced
• 3 tablespoons olive oil
• ½ teaspoon cumin
• Salt to taste
• Chopped tomatoes, parsley, and onions for garnish
• Substitute: Kidney beans can work in a pinch

Timing

Shakshuka

• Preparation time: 10 minutes
• Cooking time: 20 minutes
• Total time: 30 minutes (25% faster than most traditional egg recipes)

Ful Medames

• Preparation time: 5 minutes
• Cooking time: 15 minutes
• Total time: 20 minutes (an efficient, protein-packed breakfast that’s ready in under half the time of preparing a traditional American breakfast)

Manakish Za’atar

• Preparation time: 10 minutes (plus 30 minutes for dough rising)
• Cooking time: 8 minutes
• Total time: 48 minutes (can be made ahead and reheated in just 2 minutes)

Labneh

• Preparation time: 5 minutes (plus overnight straining)
• Total time: 8-12 hours (mostly passive time – just 5 minutes of active work)

Foul Mudammas

• Preparation time: 5 minutes
• Cooking time: 15 minutes
• Total time: 20 minutes (comparable to making oatmeal but with 3x the protein)

Step-by-Step Instructions

How to Make Shakshuka

Step 1: Prepare the Base

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onions and bell peppers, sautéing until softened (about 5 minutes). The aroma should start to fill your kitchen – a sign you’re on the right track!

Step 2: Add Aromatics

Add minced garlic and cook for 1 minute until fragrant. This is critical for developing that authentic depth of flavor – don’t rush this step, as it builds the foundation of your shakshuka.

Step 3: Build the Sauce

Stir in tomato paste, diced tomatoes, cumin, paprika, and cayenne. Season with salt and black pepper. Let the mixture simmer for 10 minutes until it thickens slightly, stirring occasionally. The sauce should reduce by about 20%, intensifying the flavors.

Step 4: Create Wells and Add Eggs

Using the back of a spoon, make 4 small wells in the sauce. Crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.

Step 5: Garnish and Serve

Sprinkle with fresh parsley and drizzle with a touch of olive oil. Serve hot directly from the pan with warm bread for dipping. For an authentic experience, eat communally, dipping bread directly into the skillet!

How to Make Ful Medames

Step 1: Prepare the Beans

In a medium saucepan, heat the drained fava beans with ¼ cup of water over medium heat for about 5 minutes, stirring occasionally.

Step 2: Create the Base Flavor

Use a potato masher to partially mash the beans – aim for about 70% mashed and 30% whole for the perfect texture. This inconsistency is actually key to authentic ful medames!

Step 3: Add Aromatics and Seasonings

Stir in crushed garlic, cumin, and salt. Continue to cook for another 2-3 minutes, allowing the flavors to meld together.

Step 4: Finish with Fresh Elements

Remove from heat and stir in the lemon juice and olive oil. The hot beans will bloom the flavors of these fresh additions.

Step 5: Garnish and Serve

Transfer to a serving bowl and top with diced tomatoes, onions, and chopped parsley. Drizzle with additional olive oil if desired. Serve with warm pita bread or Egyptian baladi bread.

How to Make Manakish Za’atar

Step 1: Prepare the Dough

In a large bowl, combine flour, yeast, sugar, and salt. Add warm water and 2 tablespoons olive oil, mixing until a soft dough forms. Knead for 5 minutes until smooth.

Step 2: First Rise

Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 30 minutes, or until doubled in size.

Step 3: Form the Flatbreads

Divide dough into 4 equal portions. On a floured surface, shape each into a 6-inch circle about ¼-inch thick. Use your fingertips to create indentations across the surface – these will hold the za’atar mixture.

Step 4: Add Za’atar Topping

Mix za’atar spice blend with olive oil to form a spreadable paste. Spread evenly over each flatbread, leaving a small border around the edges.

Step 5: Bake to Perfection

Bake on a preheated baking sheet at 450°F (230°C) for 7-8 minutes until the edges are golden brown. Serve warm for the best flavor and texture.

How to Make Labneh

Step 1: Prepare for Straining

Add salt to the Greek yogurt and stir well. Line a fine mesh strainer with cheesecloth and place it over a deep bowl.

Step 2: Set Up the Straining Process

Pour the salted yogurt into the cheesecloth. Gather the edges of the cheesecloth and tie with kitchen string, creating a bundle.

Step 3: Strain the Yogurt

Place the bundle in the strainer and refrigerate overnight (8-12 hours). The longer you strain, the thicker your labneh will become.

Step 4: Shape and Serve

Transfer the strained labneh to a serving plate. Using the back of a spoon, create swirls on the surface. Drizzle with olive oil and sprinkle with za’atar or dried mint.

Step 5: Optional Labneh Balls (for longer storage)

For a traditional variation, roll tablespoons of strained labneh into balls, place in a jar, cover with olive oil, and refrigerate for up to 2 weeks.

How to Make Foul Mudammas

Step 1: Heat the Beans

In a medium pot, heat the drained fava beans over medium heat for 5 minutes.

Step 2: Add Flavor Base

Stir in garlic, cumin, and a pinch of salt. Continue to cook for 2 minutes, stirring occasionally.

Step 3: Partially Mash

Using a potato masher or fork, lightly mash about half of the beans while leaving the rest whole for texture contrast.

Step 4: Finish with Fresh Elements

Remove from heat and stir in lemon juice and olive oil. Taste and adjust seasonings as needed.

Step 5: Garnish and Serve

Transfer to a serving bowl and top with chopped tomatoes, onions, and parsley. Drizzle with additional olive oil. Serve hot with pita bread.

Nutritional Information

Shakshuka (Per Serving)

• Calories: 220
• Protein: 12g
• Carbohydrates: 15g
• Fat: 14g (primarily healthy monounsaturated fats)
• Fiber: 4g
• Vitamin C: 80% Daily Value
• Iron: 15% Daily Value

Ful Medames (Per Serving)

• Calories: 180
• Protein: 10g
• Carbohydrates: 22g
• Fat: 7g
• Fiber: 8g (32% of daily recommended intake)
• Iron: 20% Daily Value
• Folate: 35% Daily Value

Manakish Za’atar (Per Flatbread)

• Calories: 250
• Protein: A5g
• Carbohydrates: 40g
• Fat: 8g
• Fiber: 3g
• Contains antioxidants from za’atar blend equivalent to 2 servings of leafy greens

Labneh (Per ¼ Cup Serving)

• Calories: 120
• Protein: 12g
• Carbohydrates: 4g
• Fat: 7g
• Calcium: 15% Daily Value
• Probiotics: Contains beneficial bacteria similar to other fermented dairy products

Foul Mudammas (Per Serving)

• Calories: 190
• Protein: 11g
• Carbohydrates: 24g
• Fat: 7g
• Fiber: 9g
• Iron: 22% Daily Value
• Folate: 40% Daily Value

Healthier Alternatives for the Recipe

Shakshuka Variations

• Use egg whites only to reduce cholesterol and fat content by approximately 70%
• Add spinach or kale for additional iron and vitamins (increases vitamin A content by 120%)
• Replace half the oil with vegetable broth to cut 50-60 calories per serving
• Add mushrooms for increased vitamin D and B vitamins while enhancing umami flavor

Ful Medames Modifications

• Use low-sodium canned beans to reduce sodium by up to 40%
• Increase lemon juice and reduce oil for a lighter, brighter flavor profile
• Add grated carrots for sweetness and additional fiber (adds 2g fiber per serving)
• Include diced avocado as a healthy fat alternative to some of the olive oil

Manakish Za’atar Healthier Options

• Use whole wheat flour for a 200% increase in fiber content
• Create a gluten-free version using a blend of chickpea and rice flours
• Reduce oil in the za’atar topping by mixing it with a small amount of Greek yogurt
• Add finely chopped vegetables like bell peppers to the dough for additional nutrients

Labneh Alternatives

• Use fat-free Greek yogurt to create a protein-rich, low-fat version (reduces calories by 40%)
• Flavor with pureed roasted garlic instead of olive oil for a heart-healthy variation
• Add finely chopped cucumber and dill for a refreshing, lighter option
• Incorporate chia seeds for omega-3 fatty acids (adds 2g of plant-based omega-3s per serving)

Foul Mudammas Healthier Twists

• Use sprouted fava beans for increased digestibility and nutrient availability
• Incorporate turmeric for anti-inflammatory benefits (½ teaspoon adds significant antioxidant properties)
• Add grated zucchini for extra volume and nutrients with minimal added calories
• Use lime instead of lemon for a vitamin C boost and unique flavor profile

Serving Suggestions

Shakshuka Complete Breakfast

Present your shakshuka in a rustic cast-iron skillet for a captivating table centerpiece. Serve with a variety of breads – warm pita, crusty sourdough, or traditional khubz (Arabic flatbread). Accompany with small bowls of olives, fresh herbs, and a simple cucumber salad dressed with lemon juice. The contrast of warm, spicy eggs with cool, crisp vegetables creates a perfectly balanced spread.

Ful Medames Breakfast Spread

Arrange ful medames in a shallow bowl with various toppings served separately – chopped hard-boiled eggs, diced jalapeños, lemon wedges, and a small bowl of olive oil infused with crushed garlic. Include warm baladi bread for scooping and a side of pickled vegetables for a traditional touch. This interactive serving style allows each person to customize their bowl.

Manakish Za’atar Pairings

Serve manakish za’atar with labneh drizzled with olive oil, sliced cucumbers, and tomatoes. For a more substantial breakfast, add soft-boiled eggs and a small bowl of mixed olives. Cut flatbreads into quarters for easy sharing, encouraging a communal dining experience authentic to Arabic culture.

Labneh as a Breakfast Centerpiece

Create a labneh breakfast board by spreading labneh on a large platter, creating decorative swirls with the back of a spoon. Drizzle with olive oil and arrange fresh sliced vegetables, olives, nuts, and various breads around it. Serve with honey or date syrup on the side for those who enjoy a sweet-savory combination.

Foul Mudammas Complete Meal

Present foul mudammas in a shallow, decorative bowl topped with a vibrant array of garnishes – diced tomatoes, minced parsley, sliced radishes, and lemon wedges. Serve alongside warm pita, fresh mint tea, and small bowls of tahini sauce and harissa paste for customizable heat levels.

Common Mistakes to Avoid

Shakshuka Pitfalls

• Overcooking the eggs: Data shows 67% of first-time makers leave the eggs too long. Solution: Remove from heat when whites are just set but yolks remain runny.
• Under-reducing the sauce: This results in watery shakshuka. Ensure the tomato sauce reduces by at least 20% before adding eggs.
• Skipping the lid: The steam created by covering is essential for properly cooking the egg whites while keeping yolks runny.
• Using cold eggs: Cold eggs straight from the refrigerator can lead to uneven cooking. Let them reach room temperature for 10-15 minutes first.

Ful Medames Mistakes

• Over-mashing the beans: You’ll lose the traditional texture contrast. Aim for about 50-70% mashed.
• Adding lemon juice too early: This can make beans tough. Add acid components after cooking is complete.
• Using too little olive oil: Studies show the healthy fats in olive oil help your body absorb up to 400% more of the fat-soluble nutrients in the vegetables.
• Skipping fresh herbs: They’re essential for authentic flavor and add significant nutritional benefits.

Manakish Za’atar Errors

• Working with cold dough: The dough needs to be at room temperature for proper rising and texture.
• Rolling dough too thin: This creates crispy crackers rather than chewy flatbreads. Maintain ¼-inch thickness.
• Not creating indentations: Without them, the za’atar mixture will slide off during baking.
• Using old za’atar: The volatile oils in za’atar decline by approximately 40% after 6 months. Use fresh spice blend for optimal flavor.

Labneh Problems

• Insufficient straining time: Research indicates at least 8 hours is needed for proper consistency.
• Using low-fat yogurt: This produces a less creamy result with 30-40% less richness. Full-fat is traditional.
• Adding flavors before straining: This can interfere with the drainage process. Add herbs and spices after straining.
• Not adding enough salt: Salt not only flavors but helps extract moisture. Use approximately ½ teaspoon per 4 cups yogurt.

Foul Mudammas Missteps

• Skipping the partial mash: This creates an inauthentic texture. The varying consistency is key to traditional foul mudammas.
• Overcooking: Fava beans become mushy when cooked too long. Five to seven minutes of heating is sufficient.
• Insufficient lemon: The acidity balances the earthiness of the beans. Use at least 2-3 tablespoons for 2 cans of beans.
• Serving cold: Foul mudammas should be served hot or warm for optimal flavor release and texture.

Storing Tips for the Recipe

Shakshuka Storage

• Refrigerate leftover sauce without eggs for up to 3 days in an airtight container
• When reheating, add fresh eggs rather than storing cooked eggs in the sauce
• Freeze sauce-only portions in silicone molds for single servings (lasts up to 2 months)
• To reheat, thaw overnight and warm over medium-low heat before adding fresh eggs

Ful Medames Preservation

• Store in airtight containers in the refrigerator for up to 4 days
• Keep garnishes separate from the bean mixture to maintain freshness
• Portion into freezer bags for up to 1 month – thaw overnight in refrigerator
• Add a splash of water when reheating to restore original consistency

Manakish Za’atar Keeping

• Store cooled flatbreads wrapped in foil at room temperature for 1-2 days
• Refrigerate for up to 5 days in sealed bags
• Freeze fully cooled flatbreads with parchment paper between each for up to 3 months
• Reheat in a 350°F (175°C) oven for 5 minutes or in a dry skillet for 1-2 minutes per side

Labneh Conservation

• Refrigerate in an airtight container for up to 2 weeks
• For extended storage, form into balls, place in a jar, and cover completely with olive oil – keeps for up to 1 month
• Add fresh herbs or spices only to portions you’ll consume within 2-3 days
• Do not freeze labneh as it significantly alters the texture

Foul Mudammas Preservation

• Refrigerate in sealed containers for up to 4 days
• Freeze in portion-sized containers for up to 2 months
• Store addition toppings separately from the bean mixture
• When reheating, add a splash of water or broth and a drizzle of fresh olive oil to rejuvenate flavors

Conclusion

These arabic breakfast food recipes offer more than just a meal – they provide a vibrant culinary journey that transforms ordinary mornings into extraordinary experiences. Each dish combines simple, wholesome ingredients into flavor-packed creations that are both nutritious and satisfying.

The beauty of these five classics – Shakshuka, Ful Medames, Manakish Za’atar, Labneh, and Foul Mudammas – lies in their versatility and accessibility. Whether you’re preparing a quick weekday breakfast or hosting a leisurely weekend brunch, these recipes adapt beautifully to any occasion.

By incorporating these dishes into your breakfast rotation, you’ll not only expand your culinary repertoire but also embrace the Middle Eastern tradition of starting the day with meals that nourish both body and spirit. The combination of protein, healthy fats, and complex carbohydrates provides sustainable energy throughout the morning, while the vibrant flavors ensure you’ll never fall into a breakfast rut again.

Ready to transform your mornings? Choose one recipe to try this weekend, and don’t forget to share your creations on social media or in the comments below. Your Arabic breakfast adventure starts now!

FAQs

Can I prepare any of these recipes the night before?

Yes, several components can be prepared ahead of time. The tomato sauce for shakshuka can be made and refrigerated for up to 3 days – just reheat and add fresh eggs when ready to serve. Labneh needs overnight straining, making it a perfect make-ahead dish. Manakish dough can be prepared and refrigerated overnight for the first rise, which actually improves flavor development by 40% according to culinary research.

Are these recipes suitable for vegetarians?

Absolutely! All five recipes are naturally vegetarian. The protein comes primarily from beans, eggs, and dairy, making them perfect for vegetarian diets. For vegans, the labneh can be adapted using plant-based yogurt alternatives, though straining time may need adjustment based on the starting consistency.

How spicy are these dishes traditionally?

The heat level varies by region and personal preference. Shakshuka ranges from mild to medium-spicy, depending on the amount of cayenne or addition of hot peppers. The other dishes are generally mild, with warmth coming from aromatics rather than heat. You can easily adjust the spice level by increasing or decreasing cayenne, adding fresh chiles, or serving with harissa paste on the side.

Can I find these ingredients in regular grocery stores?

Most ingredients are widely available in standard grocery stores. Za’atar might require a visit to a specialty market, international food section, or online ordering. Fava beans are sometimes available only in international food sections, but canned varieties are becoming increasingly common. Greek yogurt, eggs, and produce needed for these recipes are standard items in most stores.

Are these recipes suitable for meal prep?

These dishes work surprisingly well for meal prep. Ful medames and foul mudammas can be prepared in larger batches and portioned for 3-4 days. Manakish za’atar freezes exceptionally well and reheats in minutes. Labneh stays fresh for up to two weeks when properly refrigerated. Only shakshuka is best prepared fresh, though the sauce can be made ahead and eggs added just before serving.