The Lebanese certainly know how to start the day well. Breakfast is a serious affair with many dishes and very contrasting flavors. There is a plate with sliced cucumbers, black and green olives, sliced tomatoes, bits of feta or other cheese, all decorated with fresh mint leaves. Then you have eggs, fried or scrambled or mixed with cheese. Manooche follows, which is flat dough topped with either a thick mixture of thyme and salt or cheese, then baked in the oven until golden brown.
You also have humus or balila which are boiled chick peas in a little pot as a side dish. Lots of pita bread follows , either dipped in olive oil or slathered with butter and honey. Not to forget labneh, which is drained, thick joghurt sometimes also mixed with honey.
The food is washed down with tea or enjoyed with Lebanese coffee which resembles Turkish coffee minus the grounds.
I’m sure I have forgotten something, but these are some of the basic dishes which sustain the people of Lebanon until it’s time for lunch.