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I opened the refrigerator, bottles and a can to assemble a delicious, globe-spanning breakfast this morning. I only had to warm pocket bread and pour some iced tea to make it complete.
On a small plate, I covered tomato slices with za'atar thyme mixture, and placed some cabbage kimchi next to it. On a larger plate, I arranged stewed tofu in red pepper sauce, two fat Moroccan sardines in spicy oil, a ball of Lebanese yogurt cheese, an Egyptian preserved lemon and the warm bread. I also had imported hummus, made from a can.
The instant black tea came from ShopRite -- I added water, fresh lemon juice and mint from my garden. Most of the other ingredients came from Fattal's Syrian Bakery in Paterson. The kimchi and tofu were from Arirang Kimchi in Englewood and H Mart in Little Ferry, respectively.
All this great food found a home in my kitchen.