The full spread, minus the faux chopped liver on the side which I wasn't sure if I was going to eat, but I did.
Cabbage smothered in Ras El Hanout (a Moroccan curry with specific North African character), cooked in coconut oil, with sweet peas, topped with chopped red scallions. Majorly delish, and below, you can observe these beautiful scallions that I had to capture before I chopped them up.
Aren't they so pretty?
My garlic bread. It is a pita actually, that I did not use as effectively as I could have with a meal like this. Even with the stuff on top, it is very easy to place some of the various items in this plate, inside the pita, and enjoy the flavor combinations and sensations. I only used the chopped liver. I was lazy.
Mom's chicken. Enough said.
Dipped in high fat, pure cream, sour cream. Once again, there are no words to describe how good this is.
Radishes sliced in quarters. My take on the traditional radish, served whole, alongside Persian food.
Castelverano olives. I like them because they are green, with a lot more original olive flavor, and less salty, briny finish. I am also partial to half-sour pickles for precisely that same reason. I will forego the additional probiotic boon, and yes, the delicious quality zing of a fine ferment, to save myself from all the added salt. Most of the time, I just want to taste the fruit.
Faux chopped liver! This is really good, and apparently made mostly from roasted eggplant. It is amazing how much flavor can be rendered from roasting an eggplant to perfection.
So that was my breakfast, dear reader. I wanted to share my delights with you. I don't usually have meats for breakfast, as they are heavy, but a small amount goes a long way, especially when served with all these wondrous goodies. I was in heaven.
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