In the airy, high-ceilinged dining room of Beit Johkdar Hotel, Jeddah, breakfast is being served. It begins with a basket of warm bread – sesame seed encrusted, cardamon infused and traditional flatbread – with herby butter and black honey. Next come the entreés, spicy olive tapenade, grilled halloumi with apricot jam, fried vegetables and a mini loaf of feta-marbled bread. This is followed by homemade falafel with tahini dipping sauce, spiced hummus, foul mudammas beans and shakshuka. By the time the tiny pancakes, banana bread and fresh fruit arrive, I’ve long admitted defeat. I soon learn t…