Our Arab Breakfast With Gluten Free Option Recipes

OUR ARAB BREAKFAST (WITH GLUTEN FREE OPTION)

Our Arab Breakfast (With Gluten Free Option) image

Make and share this Our Arab Breakfast (With Gluten Free Option) recipe from Food.com.

Provided by UmmBinat

Categories Beverages

Time 25m

Yield 3-4 , 3-4 serving(s)

Number Of Ingredients 16

Ingredients

3 orange pekoe tea bags (I use Tetley tea bags)
2 1/2 cups water
heavy cream (or half-and half)
6 teaspoons white sugar (to taste)
7 cardamom pods, crushed slightly
1 tablespoon olive oil (A good quality please!)
halloumi cheese (Haloom, Arabic, hellim -Turkish)
1/4 cup all-purpose flour (to be gluten free I use white rice flour or a mix with tapioca starch in 1/2 the amount)
1 lemon, cut in half
1 large pita bread (1 bag, Do NOT use if gluten free)
rice crackers (optional, for the gluten free)
1/4 cup butter, sliced
yogurt cheese balls in oil or goat feta cheese, sliced
assorted gourmet olive
hummus (homemade or store bought, ours tends to be the later)
assortment fresh fruit, cut up into chunks (lovely sprinkled with orange blossom water & sugar if needed)

Steps:

Heat water & cardamom pods covered in a pot until boiling.
Drop in tea bags and simmer covered for about 1 1/2 minutes add sugar to taste along with the cream and keep simmering and adjusting cream to your desired amount not worrying about the fat content, only the taste :) This is called breakfast tea or you could use, Recipe #286617. Serve in regular tea cup/mugs.
Now slice the haloumi cheese into thick slices and rinse with water. Do not dry.
Place the flour on a flat surface and dip each piece of haloumi cheese to coat all sides in a light fashion. You may use just half the package.
Heat the olive oil on medium high and fry cheese slices until lightly golden reducing the heat as needed.
Remove to a plate and place halved lemon around it to squeeze on top while eating.
Place butter, cheeses, gourmet olives, hummus drizzled with some extra virgin olive oil, the fruits (lovely sprinkled with orange blossom water & sugar if needed if wished) on their own plates or in bowls.
Lay this all out on a low table or blanket/newspapers on the floor. This is both traditional and Islamic to sit on the floor while eating.
Lay out spoons for the fruit and heat the bread until warm with your preferred method just before serving.
Scoop up cheeses etc in bread pulled in half. (That's the way to do it traditionally) I serve rice crackers to as we are gluten free.

Nutrition Facts : Calories 306.4, Fat 20.2, SaturatedFat 10.4, Cholesterol 40.7, Sodium 249, Carbohydrate 29.3, Fiber 1.3, Sugar 9.2, Protein 3.3

MIXED WHOLE-GRAIN BREAKFAST (W/GLUTEN FREE OPTION)

Mixed Whole-Grain Breakfast (W/Gluten Free Option) image

From Delicious Living. This is very versatile. I subbed chopped zucchini for the raisins and it turned out great.

Provided by WI Cheesehead

Categories Breakfast

Time 20m

Yield 1-2 serving(s)

Number Of Ingredients 13

Ingredients

1 cup water
2 tablespoons buckwheat groats, rinsed (raw, not toasted)
2 tablespoons millet, rinsed
3 tablespoons rolled oats or 3 tablespoons quinoa
1/2 cup chopped red apple
1/4 cup chopped almonds (or fav. chopped nuts)
1/4 cup raisins or 1/4 cup chopped dates
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon salt
2 teaspoons ground flax seeds
milk (optional) or yogurt (optional)
honey, to taste (optional)

Steps:

If using quinoa, rinse with the other grains.
Bring water to a boil in a small pot.
Add rinsed buckwheat and millet, plus oats (or quinoa), apple, almonds, raisins or dates, cinnamon, cardamom, and salt. Stir.
When simmering, cover and reduce heat to low.
Cook 15 minutes, then turn off heat and let the pot sit, covered, for another 5 minutes.
Stir in flaxseed and serve, topped with milk or yogurt, if desired.

Nutrition Facts : Calories 557.5, Fat 23.6, SaturatedFat 2.1, Sodium 421.9, Carbohydrate 79.1, Fiber 13.3, Sugar 30.2, Protein 16.1

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