“Mouthwatering Lebanese Paleo Breakfast Platter: A Sensory Delight for Online Foodies”
This sensory and cinematic Lebanese Breakfast Platter recipe is perfect for food enthusiasts seeking a Paleo-friendly and mouthwatering morning feast. Easy to prepare, it combines flavors and textures for an unforgettable experience.
Allergens
Dairy (feta cheese, labneh), gluten (pita bread, if not using gluten-free)
Ingredients
- 8 oz feta cheese
- 1 cup za'atar
- 1 large eggplant
- 1 1/2 cups labneh
- 1 cucumber
- 1 tbsp olive oil
- 1 package pita bread (preferably Paleo
- friendly)
- 1/4 cup fresh parsley, finely chopped
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplant into 1/2 inch thick rounds. Brush both sides with olive oil and season with salt and pepper. Place on a baking sheet lined with parchment paper and bake for 25 30 minutes, or until tender and golden brown.
- While the eggplant is baking, prepare the cucumber salad by thinly slicing the cucumber and tossing it with a pinch of salt. Let it rest for 10 minutes to draw out excess moisture, then pat dry and mix with fresh parsley.
- When the eggplant is done, remove from the oven and let cool slightly.
- To assemble the platter, arrange feta cheese, za'atar, baba ghanoush (recipe below), labneh, cucumber salad, warm pita bread, and roasted eggplant on a large serving tray or individual plates.
- Enjoy your sensory Lebanese Paleo breakfast experience!
Chef’s Insight
The combination of flavors and textures in this breakfast platter is a testament to Lebanese cuisine's rich culinary tradition.
Notes
This recipe is perfect for a weekend brunch or a special occasion breakfast. Serve with freshly brewed Lebanese coffee to complete the experience.