It’s no secret how much we love rich, syrupy, nutty baklava. So it seemed only right that we figure out how to eat it for breakfast, too. We like to think that the genius part of this recipe is that it replaces the phyllo with store-bought cinnamon roll dough. When stuffed with a cinnamon-scented walnut and pistachio filling and drizzled with a brown sugar–honey syrup, it’s nothing short of dessert-worthy— and yet completely breakfast-appropriate.

In Arabic, the phrase lesan el asfour translates to “bird’s tongue,” a funny but not totally inaccurate comparison between the shape of orzo—a small, rice-shaped cut of pasta—and a bird’s tongue. This dish combines ground beef and spices with the orzo for a filling and comforting sort of Egyptian Hamburger Helper, which is why our mom would often make it for us. Plus it’s very simple to prepare and a budget-friendly way to feed a lot of people. It’s a great recipe for reheating throughout the week, too—or making a double batch and stashing in the freezer for a rainy day.