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Breakfast Mediterranean Style
This Mediterranean breakfast delivers a wonderfully unique and impressive taste unlike anything you have ever eaten before. It is delicious and is a much healthier alternative to the traditional bacon and eggs (which I also love!)
I first tried this dish at a Mediterranean bakery / cafe in Santa Clarita, California and instantly fell in love with it. The bakery is called Manoushee and, if you live up that way, it will quickly become your favorite place to eat. In fact, i drove up from San Deigo a number of times just to eat the food. The lady that runs the place is a culinary genius and one of the nicest people you will ever meet. Every time I went in there I would tell her that I was trying to crack her flavor codes and recreate her wonderful recipes so I could make them at home.
I wasn't kidding either, I really was trying to reverse engineer her fabulous food. She knew it too and enjoyed my enthusiasm. She would always ask me "Are you getting any closer?" and I would respond "Every attempt brings me a little bit closer"
The recipe I'm sharing here is one of her best and one of my own best successes at recreating her great eats. I hope you enjoy it!
- Pita Bread
- Onion (white or red)
- Olives (Black or green)
- Fresh mint
- Lemon juice
- Cheese (3 kinds)
- Garlic Oil, Just puree garlic and oil in the blender
I don't like olives
Not a fan of olives?
The interesting thing about this recipe is that I loathe olives. I don't just mean that I don't like them, I hate them. I think you need to be examined by a professional shrink if you enjoy eating olives because they are gross. In fact, the very thought of eating olives makes my face do what you are seeing in the photo to the right of this text. And yet, I love them in this breakfast wrap. Why? I have no idea. Their inherent bitter flavor plays perfectly against the bright, citrus taste of the lemon juice and the earthy flavor of the fresh thyme and the fresh taste of the mint. Green olives are even better in this pita wrap than black olives are so try both and see which you like best.
- Prepare the marinade. You are going to soak the olives, onion and tomato in a lemon juice marinade that is super easy to prepare but packs a huge punch in the flavor department. To make the marinade, simply pour some lemon juce into a small container. Make sure it's enough juice to cover the tomato, onion and olives. Add in a pinch of thyme, a little salt and some fresh, black pepper and then mix them all together.
- Lightly toast the pita bread. I like to brush the pita bread with a little garlic oil (that I make myself) and toast it on a nonstick skillet pan or a saucepan. The garlic gives the wrap another layer of flavor.
- Slice some cheese. This pita wrap is a little like a Mediterranean version of a toasted cheese sandwich only a lot tastier. You can use whatever cheese you like but I suggest using three different cheeses, all with a relatively low melting point because there are few things more satisfying than the magical comfort food known as melted cheese. Slice the cheese thin and completely cover the pita bread with the pieces.
- Zap it. Put the cheese covered pita bread in the microwave or under the broiler until the cheese melts.
- Drain the excess lemon juice marinade off the onion, tomato and olives and add lay them on the melted cheese.
- Add a few leaves of fresh mint, close the wrap up by folding it in half like a soft taco and enjoy!
Mediterranean Breakfast Wrap
Although I specify using pita bread for this recipe there are many other types of bread that work equally as well for this tasty dish. Naan bread or lavash bread are particularly well suited to this breakfast wrap but even the humble tortilla works quite well too.
Although this wrap doesn't need any additional condiments to make it the best breakfast you could imagine, there are certain delights that can certainly add to it's flavor. My four top choices would be:
a) Hummus, a spread made from chickpeas.
b) Tahini sauce, made from sesame seed butter.
c) Tzatziki sauce, a Greek cucumber and yogurt sauce (although I usually make mine with silken tofu instead of yogurt).
d) Baba ganoush, a delicious spread made from eggplant.