in Middle East

Summer breakfast with watermelon and feta cheese

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Ingredients for 2 servings:

  • 1 small watermelon(s)
  • 4 flatbread(s), Arabic
  • 250 g sheep’s cheese
  • black tea
  • Rock sugar (caraway sugar), brown

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Classics from Persia

Cut the watermelon and feta cheese into long pieces and serve separately in two bowls. Place warm flatbread on each plate and serve with black tea and brown sugar. Everyone can tear off a piece of flatbread and wrap the melon and feta cheese in it. Enjoy with the hot, sweetened tea.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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