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Beid bi Khal

Recipe information

  • Yield

    serves 4

Ingredients

Preparation

  1. In a skillet, soften 2 or 3 crushed garlic cloves over low heat in 2 tablespoons butter until they just begin to color. Beat 6 eggs lightly and season with salt and pepper. Pour into the pan and cook over gentle heat, stirring constantly. Add 2–3 tablespoons wine vinegar and stir to a creamy consistency.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsEggMiddle EasternGarlicRoot VegetableVegetableMainBreakfastBrunchVegetarianNut FreeGluten FreeQuickEasyCookbooks
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