7 AMAZING Egyptian Breakfast Dishes

Summary by Krater

Obi and Salma make a big Egyptian breakfast featuring spiced pickled aubergine, falafel, ful medames, eggs with basterma, white cheese dip, honey with clotted cream, and tahini with molasses, served with flatbread.

From the video

Answers: How do I make a traditional Egyptian breakfast?

• Egyptian breakfast
• Pickled aubergine
• Falafel
• Ful medames
• Eggs with basterma

Ingredients

• a bunch baby aubergines
• 1 tsp salt
• 1 slice beetroot
• 600 g aubergines
• 2 spicy red chillies
• 2 spicy green chillies
• 1 sweet red pepper
• 1 bit green pepper
• 8 cloves garlic
• 2 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/4 cup plus 1/4 cup white vinegar
• 2 tbsp plus 2 tbsp and extra lemon juice
• a bunch fresh coriander
• 2 tbsp vegetable oil
• some leek
• some spring onion
• some parsley
• raw skinless fava beans
• sesame seeds
• 1 can fava beans
• a splash water
• 1/4 onion
• 1/2 plus extra tomato
• 1 or 2 egg
• some clarified butter
• some butter
• some basterma
• 50 ml milk
• white cheese
• 100 g feta cheese
• 30 g cream cheese
• 25 ml plus extra olive oil
• 1/2 tsp dried mint
• 1/2 tsp plus extra nigella seeds
• honey
• clotted cream
• molasses
• tahini
• flatbread

What it concludes

• Boiling aubergines with a slice of beetroot prevents dark brown discolorations from forming.
• Pickled aubergines last in the fridge for a couple of weeks and get better every day.
• Basterma and eggs make a great breakfast dish that can be eaten daily without getting bored.