Eggs
Lebanese Food Recipes - Page 13

Eggs
BAYD

This is an Authentic Lebanese Recipe

Eggs are plentiful in the Middle East and are prepared in a variety of ways.

Villagers are fond of eggs which have been deep fried in olive oil, samneh, or qawwrama. They eat these along with Arabic bread, pickles, romaine lettuce, mint, green marjoram and spring onions.

Hard boiled eggs are relished everywhere. They may be mashed and seasoned with salt, pepper and olive oil. Or they may be sliced and arranged on a platter with shredded lettuce, mint leaves, scallions, sliced tomatoes, onions, boiled potatoes and cucumbers for a light summer meal. Oil and lemon is the favorite dressing for this egg salad.

Many variations of omelets are prepared. A parsley omelet is a particular favorite. It is customary to fry the omelets in olive oil or vegetable shortening rather than butter. Sometimes the egg mixture is fried by the spoonful in a pan made especially for this purpose which has half a dozen depressions in its surface to give shape to the small omelets.

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Mint and Parsley Omelet
'IGGIT EL NA'NA' WA EL BAQDOUNIS

Cauliflower Omelet
'IGGIT EL QARNABEET

Lebanese Recipe
1 small cauliflower
4 eggs
1 tsp. flour
3 small onions, chopped
1 tsp. salt
1/2 tsp. pepper

Wash cauliflower and separate into flowerets. Cook in pressure cooker for five minutes, or boil in saucepan until tender. Chop finely. Combine well beaten eggs with other ingredients. Add salt to taste. Fry in deep fat, dropping in a spoonful at a time. Makes about 25 small omelets.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you

Parsley Omelet
'IGGIT EL BAQDOUNIS

This is an Authentic Lebanese Recipe

4 eggs
1/2 cup chopped parsley
1 tsp. flour Salt and pepper

Beat eggs and combine with other ingredients. Fry gently, stirring to center, in butter, vegetable shortening or olive oil. Turn once. Fold over onto serving platter.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you

Eggplant Omelet
'IGGIT EL BATINJAAN

This is an Authentic Lebanese Recipe

4 eggs
1 large eggplant (batinjaan)
3 onions
1 Tbsp. flour
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. cinnamon

Wash eggplant, peel and chop finely. Mince onions and add to eggplant with salt. Let stand half an hour, then squeeze water out of eggplant. Beat eggs well and combine with vege¬tables. Drop by spoonfuls into hot fat. Turn once while cooking, makes about 20 small omelets.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you

Eggs with Marrow Squash
BAYD BI KOUSA

This is an Authentic Lebanese Recipe

8 small marrow squash
4 eggs
1 Tbsp. butter
1/2 cup water
Salt and pepper

Wash and slice squash into half inch slices. Stew gently in saucepan with the water until soft, or cook in a pressure cooker for 10 minutes. Pour into skillet or baking dish. Pour beaten, seasoned eggs over squash and cook in slow oven or over a low flame without stirring until eggs are set. Pour melted butter over eggs. Serve hot. Four portions.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you

Eggs with Tomatoes
BAYD BI BANADOURA

This is an Authentic Lebanese Recipe

4 medium sized ripe tomatoes
4 eggs
I Tbsp. butter
1/4 tsp. cinnamon
Salt and pepper

Wash, peel and quarter the tomatoes. Stew gently until soft in covered pan with several tablespoons of water. Pour into baking dish or skillet. Beat eggs well and season. Pour over tomatoes. Cook over low flame without stirring until eggs are set. Pour melted butter over eggs. Serve hot. Four portions.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you

More Authentic Lebanese Recipes - several pages. Click here for Page 1 |  Pg 2 |  Pg 3 |  Pg 4 |  Pg 5 |  Pg 6 |  Pg 7 |  Pg 8 |  Pg 9 |  Pg 10 | 

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