An ode to eggs!

SUMAC / AWARMA/ MAFARAKET BATATA / SHAKSHOUKA

This months easter egg craze has got us egg-cited about the eggs and we thought what better time to introduce the arabic ways of making eggs than in April right after the easter bunny took his turn!

So heres the deal!

eggs are delicious as is… so having it fried in olive oil or ghee* could just be what the doctor ordered, dress it up with sumac , fresh cracked pepper and sea salt and ta da! the fastest pick me up you can think of, but here in Jordan, we have variations to”cracking” eggs that make you crave some more!!

Awarma Bi Beid

My Grandmother Mary is Lebanese and was raised on the mountains of “Aley” where it is was very cold and fat and quality meat is the name of the game,

the idea behind Awarma is to cook your eggs in meat a clay pot and to get extra protein and fat to give you a heartier meal! don’t let the fat part trick you Awarma needs to be made with the best quality meat from the fillet and pieces of fat around the meat to store it for longer periods. Awarma is very seldom sold in stores, but when you do find it this is how you prepare it…

  • Awarma
  • 2 eggs
  • no additional fat
  • salt and fresh cracked pepper

a clay pot is key when make Awarma, put a table spoon of Awarma in the hot clay pot add two eggs salt and 1/2 tspn pepper and leave in the oven to cook for 2-3minutes and serve warm, enjoy with pita bread…

  

Shakshouka

Jordanians, especially people who live in the Ghor region are famous for our tomatoes and Shakshuka is nothing short of delicious, Heres an awesome recipe for Shakshouka  to shake up your senses

  • 1 clove garlic
  • 1 tomato
  • 1 hot pepper whole
  • salt, pepper and sugar
  • 2 eggs
  • 1 tbspn olive oil
    tomatoes pepper olive oil

    galayet Bandoora

sauté chopped garlic on a low heat and add the whole hot pepper for flavour (remove before serving) follow by adding peeled and chopped tomato onto the garlic leave to cook on a low heat till it starts thickening, add 1/2 tspn salt 1/4tspn sugar and 1/4tson black fresh cracked black pepper to the pan and then add your eggs, mix the eggwhite slightly, keeping the yolk whole and place in the oven for 2minutes and ta da, your shakshouka is ready! enjoy with pita bread 🙂

 

 

Mfaraket Batata

potatoes and eggs are also a great Arabic combination. I remeber vividly having mfaraket batata as a kid at sleepovers at my Teta Veras house and everytime i recreate it for my son I know exactly how he feels when its for dinner

Heres a recipe for Mfaraket Batata that I think you guys would enjoy!

  • 1 small potato
  • butter
  • 2 eggs
  • salt and fresh cracked pepper

chop potato finely and saute in butter until golden brown then add salt, fresh cracked pepper and 2eggs and keep whisking until eggs are soft and runny and potatoes are golden brown add fresh cracked pepper and a 1.2 tspn of salt (the trick with making good scrambled eggs is turning the heat on when cooking the eggs and butter and then letting the eggs cook in the heat of the pan without any added heat, enjoy with pita bread

 

Here are ways we arabs like eating our eggs, the possibilities are endless, mashing boiled eggs with labaneh on toast and zaatar, whisking baking, frying, boiling and so many others, to try our range and variety visit us everyday from 11:00am to 3:00pm for your taste of arabic eggs, where starting our outdoor brunch this month and Hannah and Ruby will be more than happy to help… call 0777557744 for reservations and feel free to call Beit Sitti your home…

signing out!

Maria Haddad

 

 

 

 

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