Za'atar, Labneh and More: A Palestinian Breakfast Guide
Forget grabbing a bagel on the way out the door. A Palestinian breakfast is meant to be shared, slowly, around a table covered in small plates.
Start with za'atar
Za'atar is a wild herb in the thyme family and also the name of the spice blend made from it, mixed with sesame seeds, sumac and salt. The ritual is simple: tear off some bread, dip it in olive oil, then in za'atar. Many families still pick and dry their own, and the herb has become a symbol of connection to the land.
Build the spread
Add labneh, a creamy strained yogurt topped with olive oil; olives; sliced tomatoes and cucumbers; eggs; hummus or ful, a warm fava bean dish; and falafel if someone made a run to the bakery. Weekend mornings often mean manakish, flatbread baked with za'atar, or ka'ak, the sesame bread famous in Jerusalem.
What to drink
Sweet black tea with fresh mint or maramiyeh, sage, is the classic. Coffee with cardamom usually comes a little later.
Where to find it in the US
Arab bakeries and groceries in Paterson, the Chicago area, Dearborn and many other cities sell fresh manakish, labneh and za'atar. Look for fair-trade Palestinian olive oil and za'atar online to support Palestinian farmers.
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FAQ
+What is za'atar made of?
The za'atar blend combines dried za'atar (a wild herb related to thyme), sesame seeds, sumac and salt.
+What do Palestinians eat for breakfast?
A typical breakfast includes bread with olive oil and za'atar, labneh, olives, vegetables, eggs, hummus or ful, and tea.
+What is manakish?
Manakish is a flatbread topped with za'atar and olive oil, or sometimes cheese, and baked until crisp.
+Where can I buy Palestinian za'atar in the US?
Arab groceries in cities like Paterson, Chicago and Dearborn carry it, and fair-trade Palestinian za'atar is sold online.
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