“A Full-Blown Palestinian Breakfast”

Contributed by Aya Mustafa

Behind the Dish

Aya Mustafa describes this bountiful spread as a meal commonly enjoyed weekly or bi-weekly by families when they are off work. In Palestine this is after the Muslim observance of Friday prayers. In the United States these get togethers are usually held on Sunday.  Many dishes can be included at this breakfast table. However, there are a few essential components.

First and foremost is olive oil – “something that no Palestinian does without,” exclaims Aya, “you do not run out of olive oil!” This is served in a small bowl. Pita bread is first dipped into the olive oil and then dipped into Zaatar. (There is a special olive oil, Zayt Badodeya, which Aya has never tried. What makes it unique is that the olives are smoked, in the process creating an olive oil having a distinctive smoky flavor. Very few people still make olive oil this way.)

 Zataar – a dry thyme/spice mix, found in any Middle Eastern supermarket. According to Aya, a “pretty phenomenal” Zataar is found at Nut House, on Main Street in Paterson. It can also be ordered online from Nut House. Another good brand is Ziyad.

Ingredients & Prep

• Humus – a dip made with chickpeas.

• Falafel

• Pita bread

• Taboon, a flat bread made in a special clay oven. This can be found fresh out of the oven at Baladna, a bakery on Main Street in Paterson.

• Labaneh – a strained yogurt with the consistency of cream cheese

• Mutabbal  - roasted eggplant dip.

• Qualayet bandora, a simple dish of stew-like consistency, it consists of tomatoes, olive oil, garlic, and green chili peppers. Other ingredients may be added. Aya personally loves to add in onions, olives and halloumi cheese. (This dish can also be eaten any time of day.)

• Halloumi cheese – a semi-hard white cheese, it can easily be fried or grilled.

After all these dishes are laid out it is time for everyone to gather around and help themselves to a delicious spread!