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Beid bi Tom

Recipe information

  • Yield

    serves 3-6

Ingredients

2 tablespoons butter
2 cloves garlic, crushed
Juice of 1/2 lemon or 1 teaspoon sumac
6 eggs
Crushed dried mint to garnish

Preparation

  1. Step 1

    Melt the butter in a large skillet, or use 2 smaller ones. Add the garlic and lemon or sumac. Slide in the eggs, previously broken into a bowl, and continue to fry gently.

    Step 2

    Rub some dried mint in the palm of your hand, letting it sprinkle over the eggs. When the whites are set, remove the pan from the heat, sprinkle lightly with salt, and serve.

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.
TagsMiddle EasternMainBreakfastBrunchLunchDinnerDairy FreeGluten FreeNut FreeVegetarianKetoEasyQuick5 Ingredients or FewerFryCookbooks
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