Breakfast is the main meal you start your day with and it should be healthy to keep you full and energetic throughout the day. Cookerdiary’s chefs represent the famous 5 Arabic recipes that are easy to prepare, and healthy thanks to the whole ingredients it contains, and help you keep your energy all day.
1-Oats With Milk And Fruit Shurba
Ingredients:
- 0.5 Litre of milk
- 250g oats.
- 1 Teaspoon of salt.
- 1 cup of assorted fruits (as desired).
- A number of almonds.
- Chocolate.
Preparation:
Add salt to the milk and put it on the stove for boiling. Wait about 3 min, Then add oats and cook for a few minutes. After that, remove the Shurba from the heat and wait for it to cool down a little, then pour the Shurba into the serving bowls. Add Fruits, almonds, and small pieces of chocolate to the bowls. Serve!
2- Breakfast Drink: Arab Coffee
Ingredients:
- 1/8 pint/75 ml water
- 1 generous teaspoon of castor sugar
- 1/2 tablespoon pulverized (Turkish grind) coffee
- 1-2 cardamom seeds (optional)
Preparation:
Put the water with the sugar into the little coffee pot and bring to the Place the small coffee pot with the water and sugar inside and heat to a boil. Add the coffee (and the cardamom seeds if used) and stir. Bring back to a boil, when the froth will rise to the top of the pot. Remove from the heat and allow the level to sink, then replace over the heat and boil up again. Remove once more, then boil up for the third time, and pour immediately into cups, a little at a time into each one, so that the froth on the top is evenly distributed. Some people give the pot a little tap to help the foam subside each time they remove it from the heat; others add a few drops of cold water to help settle the grounds just before pouring it into the cups. In any case, it must be left for a few moments in the cup before drinking, to allow the sediment to settle; it must never be stirred so that no spoons are necessary, and the cup should not be drained.
3- Moroccan Tea With Mint
Ingredients:
- 1 tablespoon green tea, chunmee, or gunpowder
- 3-4 tablespoons sugar
- About 24 large leaves of fresh spearmint or ¼ pint/150 ml loosely packed.
- Boiling water
- 3-4 small sprigs or leaves, fresh mint.
Preparation:
Mint tea or Tea drink in general is drunk endlessly in Morocco, light, and refreshing in spite of its sweetness. Even if you do not like the sweet sea, you will grow to love this, because of the flavors of different kinds of mint and herbs, the tea and sugar blend together in a miraculous way. Many people in Morocco prefer hard tea without any kind of mint or herbs. In Morocco, people use special chunmee and special gunpowder blends to make good mint tea. To make hard tea, I prefer to use green tea. Here is the method to prepare a sweet-warm tea; warm a small pot holding about 1 pint/500 ml, and then empty it out. Put in the tea, sugar, and mint leaves, then pour over enough boiling water to fill the pot. Stand for 5 minutes, then pour from a height into 3 or 4 small glasses, putting a tiny spring of fresh mint into each one.
4- Molokhia Soup Recipe – Egyptian Recipe
Ingredients:
- ½ oz/15 g dried Molokhia
- 2 pints / 1-2 liters of chicken or veal stock
- 1 large clove of garlic
- 1 teaspoon whole coriander seeds
- 1 teaspoon sea salt
- 1 tablespoon sunflower seed oil
Preparation:
Put the molokhia leaves in the food processor or blender and process until finely chopped. Bring the stock to a boil and shake it in the molokhia. cook gently for 20 minutes, half covered. Chop the garlic and crush it in a mortar with the coriander seeds and the sea salt. Heat the oil in a small pan and cook the pounded seasonings for 2 minutes, being very careful not to let the garlic burn. When the soup has finished cooking, stir in the fried spices and simmer for another 2 minutes, stirring almost constantly.
5- Homemade Labneh Recipe
Ingredients:
- 1 ½ pints/900 ml firm yogurt
- ½ tablespoon sesame seeds, toasted
- ½ tablespoon wild thyme
- a little olive oil
Preparation:
Tip the yogurt into a colander lined with muslin, tie it with string and hang the kitchen tap overnight so that it drains into the sink. Next day, turn it into a dish and serve it for breakfast or lunch with a small bowl of toasted sesame seeds and wild thyme pounded together in a mortar, and a little jug of olive oil. Each person helps himself and sprinkles a little herb mixture and oil over it. Serve with flatbread.
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