A Morning with Abu Shadi: Lebanese Breakfast, Rare Eggs & Stories from Lebanon ????????
Back with Abu Shadi for another authentic Lebanese breakfast — and, as always, there’s much more than food on the table!
We catch up on his summer, the visitors who came from all over the world, and the new ideas he’s been experimenting with. This time, he takes breakfast to another level with rare eggs from quail and partridge, explaining where they come from, their seasonality, and why their taste is so different from the eggs we normally eat.
Then comes the Lebanese breakfast I’ve been missing: balila, hummus, foul, labneh, olive oil, fresh bread and onions, prepared the traditional way. Simple ingredients, but when the quality is right, they become something extraordinary.
We also talk about old-school Lebanese specialties such as fawaregh and kroush, the work and preparation behind them, and why some dishes deserve to remain part of our culinary heritage.
And perhaps the best part? Hearing how people from Egypt, Jordan, Kuwait, Iraq, Saudi Arabia, the UAE, Qatar, Australia, Canada, the United States, Brazil, Mexico, Venezuela, France and the UK have found their way to this little Lebanese table.
This episode is about more than breakfast. It’s about tradition, friendship, ingredients, Lebanese hospitality and keeping our food heritage alive.
Come hungry… Abu Shadi is waiting! ????????❤️
