By now you know that one of my favorite adventures is to rummage in my fridge for leftovers and fresh produce so I can create a quick lunch that meets our Cancer Prevention way of eating.
A couple of days ago, in the midst of a flurry of activity relating to our soon to be new home on the farm, I dashed to the fridge hoping I would find something quick for breakfast. Thankfully I had a small plate of baked Falafel from the day before. So that would be my breakfast main feature!
I want to stray for a moment to discuss the second ingredient I chose: Zaatar. I wrote about Zaatar in a post entitled Wild Thyme for a Wild Time (yeah, I know…) which talks about the awesome health benefits of this distinguished herb. Zaatar is the name for Middle-eastern thyme. It’s leaf is a little more round than the typical thyme you might buy in the U.S. at your local nursery, and the flavor is less peppery.
Where I grew up, in Lebanon, Zaatar is consumed almost daily, since one of the most traditional breakfasts is a freshly baked Zaatar open-face pie called Man’oushi.
It is a thin dough pizza pie, with Zaatar that has been mixed with sesame seeds, dried sumac (the edible variety), salt and olive oil. Small neighborhood bakeries begin making these delicious pies early every morning, and you can smell them a mile away!
This is to say, that in my home, there is always a bowl of Zaatar mixed with olive oil sitting on my counter, and is replenished as needed.
Hoda’s Falafel, Zaatar and Veggie Wrap
- A gluten-free Spinach Tortilla
- Baked Falafel patties
- organic Tomato
- organic Cucumber
- organic Alfalfa Sprouts
- Fresh mint leaves
- and organic Parsley
Below is a progression of photos to lead you to my breakfast wrap!
~ Bon Apetit! ♥