In Beirut you can spend a whole month, eating every day a different sort of breakfast and not have the same one again: - manakish (pizza like bread with topping): zaatar, cheese, kishk, meat (lahmagin), ham and cheese, and mixed varieties, etc., then after trying the regular dough, try the sage (inverted wok type gril), - croissant: plain, zaatar (thyme), cheese, chocolate, almonds, ham and cheese, etc. - fool, hummos, balilah, fatteh, served with a large variety of vegetables (crudites) including green mint, radish, tomatoes, olives, pickles, with fresh baked pita bread. - knafeh (sweet cake with melted cheese and syrup) served in the morning at sweets/pastries shops.  Some arabic sweets shops have meet pies made with millefeuille type pastry, available also in meatless (soy based) variety. - at home or even in smaller restaurant variety of eggs are served: brisht, omelettes, fried.  Local flavors, include olive oil fried eggs, eggs with Sumak, mint, with kawarma (confit de mouton?) - kishk (porridge?) eaten with kawarma.  Sah ' lab served with kaak - kaak: brick oven dough bread (available in several varieties) eaten with zaatar and / or cheese. - home style breakfast: labneh, varitey of local cheese including haloumy, akkawi, majdouleh, chankliche, Picon, la vache qui rit are local favourites, olives, zaatar, martadella (bologna) etc. The nice thing about most of the above meals is that you can have them while driving your car, holding the wheel in one hand, the sandwich in the other, having a sip of pepsi  with another hand, and squeezing a pickles in your mouth from time to time and spitting the olive pit between bites.