Levantine cuisine · Breakfast & Eggs

Jibneh Akkawi bi Bandoura

Mild akkawi cheese sliced with ripe tomatoes, olives and olive oil as a Lebanese breakfast board.

Ingredients · for 2 servings

• 300 g akkawi cheese (or mild feta instead)
• 3 tomatoes
• 100 g black olives
• 1 cucumber
• 1 tsp za'atar spice blend
• 4 tbsp olive oil
• 1/2 bunch mint
• 1 flatbread (to serve)
• Salt, pepper

Instructions

1. Cut the akkawi into 1 cm thick slices and soak in cold water for 10 min. to tone down its characteristic brine, then pat dry.
2. Cut the tomatoes into thick slices and the cucumber into angled slices, and lightly salt both.
3. Arrange the cheese slices fanned out on a flat platter and sprinkle with za'atar.
4. Arrange the tomatoes and cucumber alongside and set the olives in a small bowl next to them.
5. Drizzle everything generously with the olive oil and season with freshly ground pepper.
6. Sprinkle with mint leaves and serve at once with warm flatbread and sweet tea.