Who loves breakfast? I love breakfast! As a matter of fact, I love it so much I look forward to huge weekend breakfasts – Brunch, if you may. Usually because by the time I wake up, make coffee and get started in the kitchen, we don’t eat until somewhere around Noon or 1pm.
I’m trying something new and completely out of my zone: Iraqi breakfast. Yes, it’s a little different. Iraqis have a couple dishes that aren’t quite like the Palestinian ones I’m used to [see below for my faves]. One of which is Bagila bil Dihin. It sounds like a heart attack, since the translation is “beans with fat.” In reality, it’s just Fried Eggs over Broad Beans over soaked pita bread and topped with hot oil. Bagila is the Iraqi word for beans, broad beans or lava beans to be exact. Aside from Bagila bil Dihin, they also have a sweet dish Kahi and Geymar. What is it exactly? It’s layers of flaky pastry drowned in a sweet syrup topped with clotted cream. I used the recipe from Sara over at Add A Little Lemon. It’s delicious and super easy to follow. Trust me, you’ll love it with some freshly brewed tea.
My favorite kind of breakfast is Palestinian breakfast. I’m talking mana’eesh, foul, hard boiled eggs, falafel, labaneh, honey and eshta, olives, fresh tomatoes and cucumbers, and lots of pita bread. The bigger the table, the better.
I have vivid memories of childhood Sundays filled with Arabic lessons and tables full of my favorite goodies afterwards. I usually woke up way too early and put all my Arabic books and homework together before my aunt came over to deliver a couple hours of rigorous Arabic tutoring. We essentially did a week’s worth of tutoring in a few hours. Thanks Amto! It totally paid off. The best part, though, was breakfast! It was a little hard to focus when I could smell a delicious mix of onions, zaatar and falafel, but I pulled through.
- ½ lb Dried Broad Beans
- Lemon Juice from one lemon
- Dash of Salt
- 2 large Pita Breads, cut into large cubes
- ½ cup Vegetable Oil
- 1 Onion, cut into thin slices
- 2 tablespoons Parsley, chopped
- 3-4 Eggs
- Soak the broad beans in water overnight then drain.
- In a medium pot, bring the beans to a boil with a dash of salt and lemon juice. Boil until softened (about 20 minutes), then remove the beans from the water, and set aside. Keep the water boiling over low heat, it is essential for the next step.
- To prepare the bread, place the bread cubes in the boiling bean water and remove immediately (just dip once and remove), then place on your platter
- Pour the broad beans over the bread
- Heat the vegetable oil in a large skillet over low heat, add the onions and fry until caramelized
- Beat the eggs and pour on top of the onions without stirring
- Once the eggs have cooked through, place the fried eggs over the beans and pour any extra oil over the whole platter
- Top with chopped parsley