Most Mediterranean “breakfast foods” are just a sampling of foods eaten regularly throughout the day. In Turkey, for example, people often eat a small bowl of savory soup for breakfast. In Israel, you might have ﬂatbread dipped in olive oil and sprinkled with za’atar (a Middle Eastern dried herb mix), and fresh cucumber and tomato salad. In other words, vegetables and savory ﬂavors are not oﬀ the Mediterranean breakfast table.
A typical Mediterranean work-week breakfast is quick and light. Aside from the standard coﬀee or tea, there is great diversity in everyday breakfast foods across the Mediterranean. Here are a few examples:
- Lebanon: leftover grains, usually bulgur or barley + milk + cinnamon + honey + fruit
- Spain and Italy: toasted bread + soft cheese + fresh fruit or freshly squeezed fruit juice
- Greece: paximadia (bread made from whole wheat, chickpea, and barley ﬂour) + olives + cheese
- Syria: tahini yogurt with chickpeas + pickles + sliced radishes
- Morocco: fried egg in olive oil + soft cheese + olives + ﬂatbread