| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Lebanese |
Cheese/eggs, Appetizers, Lebanese |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 6 |
|
Eggs |
| 1 |
tb |
Sumac |
|
|
Salt and freshly ground |
|
|
Black pepper to taste |
INSTRUCTIONS
Heat a 12-inch non-stick frying pan and add the oil. Break the eggs into
the oil, being careful not to break the yolks. Sprinkle the sumac and salt
and pepper on top. Cover and slowly cook until done to taste. Serves 3.
from The Frugal Gourmet's On Our Immigrant Ancestors Jeff Smith is quite
passionate about Lebanese food. Sender: fineb001@maroon.tc.umn.edu Fidonet
Cooking Echo
From: Jim Weller Read: No
Replied: No
Posted to MM-Recipes Digest V4 #090 by BobbieB1@aol.com on Mar 29, 1997
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