Breakfast across the Levant typically involves a modest spread of strained yogurt or labneh (لبنة), olive oil alongside some za'tar (زيت و زعتر), perhaps a chunk of cheese (جبنة), an assortment of savory pastries or mu'ajannat (معجّنات), a few olives (زيتون), and some hardboiled eggs (بيض مسلوق). On weekends or special occasions, families will prepare more involved dishes like fūl (فول), stewed fava beans; or zlabiye (زلابية) thin fried pastry; or mamouniyeh (مامونية), a sweet semolina porridge topped with salty strands of Armenian string cheese.