A staple of a traditional Iranian breakfast is varieties of flatbreads (such as barbari, noon-e sangak, lavash, or noon-e tâftoon), served with butter, fruit jams, honey, heavy cream, feta cheese, cucumbers, tomatoes, and walnuts. However, other breakfasts, which require more preparation, are omelettes, kaleh pâcheh (a stew of lamb’s head and hoof), haleem (thick wheatmeal porridge with meat), and adasi (lentil soup). This is accompanied with tea, and much like Italians who have cappuccino just with breakfast, Iranians have chai shirin, tea with granulated sugar, only at breakfast. (Throughout the day, other sweeteners like sugar cubes, dates, or raisins, are used). Love eggs
