From labneh to pudding, these spiced and fragrant dishes are the perfect way to indulge in a long, late breakfast – but don’t just save them all for brunch!
This indulgent Middle Eastern dessert can be made vegan by replacing natural yoghurt with a coconut alternative.
"Try this dish with roast cauliflower, eggplant or roast pumpkin instead of silverbeet for a variation." – Tom Walton. You'll need to start this recipe 1 day ahead.
"I love the savoury side to Middle Eastern breakfasts the most. It makes me feel good; it’s my soul food.” – Tom Walton
This dish can be served as a light breakfast, or as part of a larger meal when entertaining. Begin this recipe 1 day ahead.
Zhoug is a spicy Middle Eastern sauce. You can prepare the zhoug, eggplant and even cook the lentils ahead of time with this stress-free meal.
“I love to serve this dish with warm flatbread scattered with za’atar and drizzled with olive oil," says Hayden Quinn.
This sweet and nourishing dish proves breakfast is anything but boring.
"There is nothing quite like devouring this dish on a cold rainy night, served hot with Lebanese flatbread," says Larissa Takchi.
This Middle Eastern dish is perfect for summer entertaining, suited to everyone around the dining table, including vegans. Begin this recipe 1 day ahead.
If you love shakshuka or huevos rancheros, then this Turkish dish of softly scrambled egg (menemen) is going to be your new favourite. It’s a one-pan dish, as you crack the eggs straight into the pan. Look out for Aleppo chilli flakes – known in Turkey as pul biber – for an authentic touch. Serve with toast and a handful of parsley leaves. Enjoy with a fresh mint tea, says Melissa. This is an edited extract from Eat Happy by Melissa Hemsley (Ebury Press, RRP $49.99). Copyright © Melissa Hemsley. Photography by Issy Croker.
