Israeli breakfast (arouhat boker israelit)

Instructions

1. Cut the cucumbers and tomatoes into roughly 1 cm dice and season them lightly with salt.
2. Spread the labneh on a large plate, make a shallow well in it with the back of a spoon and drizzle with olive oil.
3. Crumble the feta onto a dish and add the olives, sliced radishes and sliced red onion.
4. Boil the eggs in a pan of boiling water for 8 minutes, then cool them under cold water and peel.
5. Cut the eggs into quarters and arrange them on a plate with the za'atar.
6. Set out the vegetables, cheeses and eggs on the table with the warm pitot, parsley and mint.
7. Serve, letting everyone compose their own plate, and offer honey on the side if you're using it.