Brunch

This magnificent jam makes a delicious ready dessert that can be served with thick cream.

An Egyptian breakfast of boiled whole wheat, with hot milk poured over and sprinkled with sugar called belila, is turned into a celebratory dish on the 10th of Moharram (the first month of the Muslim calendar), when it is embellished with a flower fragrance and with nuts. Unless it is very young, wheat remains chewy even after lengthy cooking, so I use barley, which is less common but softens relatively quickly.

In Tunisia, where egg dishes are ubiquitous, they call this a tajin because it is cooked in a clay dish of that name. It can be eaten hot or cold.

Here is a simple Egyptian omelet with a pleasant texture, to serve as a snack.

This substantial omelet can be served as a main dish accompanied by salad.

The traditional Iranian New Year’s Day specialty is made with a number of green herbs and leaves. Its greenness is a symbol of fruitfulness in the coming year, bringing prosperity and happiness. Any favored herbs, such as flat-leaf parsley, dill, chervil, tarragon, chives, and cilantro, may be used.

An elegant and tasty omelet. Use the frozen artichoke bottoms from Egypt which you can find in Middle Eastern stores, or hearts, which are more common in supermarkets.

This Tunisian specialty is easy to make and quite delicious.

This is an Egyptian favorite.

Cardamom gives a delicate Arab touch to this substantial Egyptian omelet which can be served as a main dish.

A hot and peppery Tunisian omelet.

This makes a lovely snack meal. Merguez are spicy North African sausages. If you cannot find them, you can substitute hot Cajun or Creole sausages.

This is one of my favorites.

This simple herby omelet is particularly delicious. Use a good-quality feta cheese, or try another cheese. It can serve as a main dish or an appetizer.

A simple and delicious snack, it can also be served as an elegant appetizer.

Serve this as a main dish with salads and yogurt.

A dish of Tunisian origin that is eaten in most Middle Eastern countries, it makes an ideal snack meal. There are many versions. I like this one, called “nablia,” which is a specialty of Nabeul.