Middle Eastern Toast
This Middle Eastern Toast is my version of Arthurs Nosh Bar’s popular Moroccan Toast. Refreshing and healthy.
Middle Eastern Style Toast
This Middle Eastern Style Toast is my version of Arthurs Nosh Bar‘s very popular Moroccan Toast.
A recipe inspired by Arthur’s Nosh Bar’s Moroccan Toast
I love to recreate restaurant dishes at home. This time around, I tried recreating the Moroccan Toast ($17) I’ve had for brunch at Arthurs Nosh Bar, a coveted brunch spot in Saint-Henri, Montreal. The restaurant dish consists of a Challah bread topped with poached egg, mayo, Moroccan style eggplant, cucumber salad, spiced chickpeas, tahini, cilantro, and pomegranate seeds. For my recipe, however, I decided to skip the eggplant and tahini as I’ve found they didn’t add much to my dish. I also replaced the mayo with plain yogurt to make it healthier.
Of course, I can’t say my toast taste the same as what is served at Arthurs Nosh Bar. Nevertheless, let me tell you that the toast was so good that we had made this brunch recipe quite a few times already. The Middle Easter Toast is refreshing and healthy!
The Challah bread makes a difference
For this brunch toast, you’ll first be needing Challah bread, a special bread in Jewish cuisine, very soft inside. While searching for Challah bread, I’ve found out that they weren’t easy to find, at least in Montreal. If you’re living in Montreal, here are the places I know have Challah bread: Hof Kelsten, Boulangerie Chez Fred (delivers through DoorDash), Goplana. If you can’t manage to find Challah bread near you, you could use brioche instead.
The 5 Steps to achieve a Middle Eastern Toast
Arthurs Nosh Bar-inspired Moroccan Toast can be achieved in five steps. First, make the Moroccan Spiced Roast Chickpeas. You’ll need to roast your chickpeas for 40 to 45 minutes in the oven at 200 °C with a bit of olive oil, then toss them with the Moroccan spice blend when it’s still hot. I follow the recipe from Food Network for this one. Since we have an Air Fryer, we roast them in it as it requires less time (15 minutes at 400 °C) and no olive oil.
Second, prepare the Israeli Salad. Combine diced mini cucumbers, minced onion, fresh parsley and cilantro, extra virgin olive oil, fresh lemon juice, and salt to taste.
Third, slow-toast the Challah bread in the oven at 200 °C for 5-10 minutes, flipping it halfway through.
Fourth, make a poached egg. I’m personally lazy to make my poached eggs the traditional way, in a saucer. Instead, I make them in the microwave using an egg poacher. All you need is to crack the egg in the egg poacher and microwave it for 30 seconds. Then, see if the egg white is cooked through. If not, continue to microwave in 10-second increments. I would recommend using a microwave cover as eggs tend to explode in the microwave.
Fifth, assemble! Top the toast with half the Israeli Salad, then with 4-5 tablespoons of plain yogurt and, finally, with the remaining Israeli Salad, the Moroccan Spiced Roast Chickpeas, and pomegranate seeds.
Middle Eastern Toast
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Ingredients
Chickpeas
- 15.5 oz can of chickpeas
- 1 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp brown sugar
- ¼ tsp cayenne pepper
- ¼ tsp ground cinnamon
- ¼ tsp garlic powder
- ¼ tsp ground ginger
- ¼ tsp paprika
- ¼ tsp kosher salt
Israeli Salad
- ½ lb mini cucumbers diced
- 2 small onions minced
- ¼ cup fresh parsley minced
- 1 ½ tbsp olive oil extra virgin
- 60 ml fresh lemon juice
- ¼ tsp salt to taste
Assembly
- 2 slices of challah bread or brioche bread if you don't have challah bread
- 4-5 tbsp plain yogurt
- 1 cup pomegranate seeds or 1 pomegranate
- 2 poached eggs
Instructions
Moroccan Spiced Roast Chickpeas
- I roast my chickpeas in an Air Fryer. If you have this option available, I recommend it! No preparation needed if that's the case, you can skip to the next step.Oven: Preheat the oven to 200°C. Prepare a sheet of parchment paper on a baking sheet.
- Dry the chickpeas by patting them in between two paper towels. Toss then in olive oil. Then, lay them out on the baking sheet or in the Air Fryer basket.
- Oven: Roast the chickpeas for 45 minutes, tossing them every 15 minutes.Air Fryer: Fry the chickpeas for 15 minutes, tossing them every 5 minutes.
- Mix the spices together: cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt.
- Once the chickpeas are roasted and still hot, toss them in the spice mix. Make sure they are well covered. It is normal that not all the spice mix doesn't stick to the chickpeas. Keep everything. You will top the toast with some leftover spice powder at the end.
Israeli Salad
- Dice the cucumbers.
- Mince the parsley.
- In a large bowl, mix the diced cucumbers with the minced parsley, onions, olive oil, lemon juice, and salt. Mix until the cucumbers are well coated with the other ingredients.
Challah Bread, Poached Egg & Assembly
- Preheat oven to 200°C.
- Lay 2 slices of challah bread (each about 1-1.5 inch thick) on a baking sheet. Toast the bread for 5 minutes. Make sure the interior stays soft enough.
- Prepare one poached egg per toast.
- Lay the toasted bread on a plate. Garnish with half the Israeli salad. Add the yogurt on top of the salad. Top the yogurt with the rest of the salad, the chickpeas, the leftover spice mix, and the pomegranate seeds.