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Welcoming the Easter bunny with a bang today has got me excited about eggs, and what better time to introduce Arabic egg recipes than when we’re all stuck at home with limited ingredients that can be utilized to make a wide variety of tasty dishes.
So here’s the deal, eggs are delicious as is… so having them fried in olive oil or ghee could just be what the doctor ordered, dress them up with sumac, freshly cracked pepper and sea salt, and ta-da! The fastest pick me up you can think of is ready to be served.
Awarma Bi Beid
My grandmother, Mary, is Lebanese and was raised on the mountains of “Aley” where it was very cold, and preserving quality meat in fat was all the rage.
The idea behind Awarma Bel Beid is to cook your eggs with the meat in a clay pot for extra protein and fat, to give you a hearty, warming meal.
Don’t let the fat part trick you, Awarma needs to be made with the best quality meat from fine fillets and pieces of fat surrounding the meat, which will help it store for longer periods of time. This delicacy is seldom sold in stores.
- Awarma
- 2 eggs
- salt and fresh cracked pepper
Directions:
- -A clay pot is key when making Awarma Bel Beid
- -Put a tablespoon of Awarma in the hot clay pot and add two eggs
- -Add salt and 1/2 tsp pepper and leave in the oven to cook for 2-3 minutes
- -Serve warm and enjoy with pita bread
Shakshouka
Jordanians, especially people who live in the Ghor region are famous for tomatoes and Shakshuka is nothing short of delicious. Here’s an awesome recipe for Shakshuka to shake up your senses:
- 1 clove garlic
- 1 tomato
- 1 hot pepper whole
- salt, pepper and sugar
- 2 eggs
- 1 tbsp olive oil
Directions:
- Sauté chopped garlic on low heat and add the whole hot pepper for flavour (remove before serving)
- Add peeled and chopped tomatoes onto the garlic and cook on low heat till it starts thickening
- Add salt, sugar and freshly cracked black pepper then add the eggs
- Mix the eggwhites slightly, keeping the yolk whole and place in the oven for 2 minutes
- Enjoy with pita bread
Potatoes and Eggs (Mfaraket Batata)
Potatoes and eggs are also a great combination that is heavily present in the Arabic kitchen. I remember vividly having Mfaraket Batata as a kid at sleepovers at my teta Vera’s house and every time I recreate it for my son, I know exactly how he feels when he has it for dinner.
Here’s a recipe for Mfaraket Batata (potatoes with eggs) that I think you guys would enjoy!
- 1 small potato
- butter
- 2 eggs
- salt and fresh cracked pepper
Directions:
- Chop the potato finely and saute in butter until golden brown then add salt, fresh cracked pepper
- Add 2 eggs and keep whisking until eggs are soft and runny and potatoes are golden brown
- Add freshly cracked pepper and a 1/2 tsp of salt
- The trick to 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
- Enjoy with pita bread
For egg dishes, the possibilities are endless within Middle Eastern cuisine. For example, mashing boiled eggs with labneh, zaatar and a bit of shatah (hot chilli) is our version of avocado toast (No avocado included), while frying a couple of eggs in ghee for an Arabic breakfast spread is always a staple for households across Jordan.
Signing out!
Maria Haddad