Baghrir (Moroccan Thousand-Hole Semolina Pancakes)
Baghrir are spongy Moroccan pancakes riddled with tiny bubbles that soak up melted butter and honey. No flipping required, they cook on one side...
Huevos Haminados (Sephardic Slow-Cooked Onion-Skin Eggs)
Huevos haminados are eggs slow-cooked for hours with onion skins until the whites turn a deep amber and the yolks go creamy. This Sephardic...
Ojja bel Merguez (Tunisian Eggs with Merguez and Peppers)
Ojja is Tunisia's answer to shakshuka — merguez sausage and peppers simmered in a spicy tomato sauce, then eggs cracked in to poach right...
Sabich (Israeli Eggplant and Egg Pita Sandwich)
Sabich is an Israeli sandwich rooted in Iraqi-Jewish tradition, layering fried eggplant, hard-boiled eggs, and tangy amba pickle into warm pita. It began as...
Hobz Biz-Zejt (Maltese Bread with Tomato, Olive Oil and Capers)
Hobz Biz-Zejt is the Maltese answer to bruschetta — crusty bread rubbed with ripe tomato and olive oil, then piled with a simple tuna...
Eggah (Egyptian Herb and Vegetable Frittata)
Eggah is Egypt's answer to the frittata, a thick baked egg dish loaded with fresh herbs and vegetables and sliced into wedges like a...
Boyoz (Turkish-Sephardic Flaky Pastry)
Boyoz is a laminated, tahini-enriched pastry from Izmir with Sephardic Jewish roots, sold from street carts and eaten with a hard-boiled egg and a...
Trahana Soup (Greek Fermented Wheat Porridge)
Trahana is a dried, fermented mix of wheat and milk or yogurt that Greek grandmothers have made from scratch for generations, though the store-bought...
Bissara (Moroccan Fava Bean Breakfast Soup)
Bissara is a thick, golden soup of dried fava beans, blended smooth and finished with a generous drizzle of olive oil, cumin, and paprika....
Turkish Menemen (Eggs with Peppers and Tomatoes)
Menemen is Turkey's everyday breakfast: soft scrambled eggs cooked right into a skillet of sizzling tomatoes and peppers. It's faster than shakshuka and just...