Marion Grasby’s Lebanese Meat & Eggs features spiced lamb mince infused with sumac and baharat. Topped with gently cooked eggs nestled in the meat and sprinkled with toasted pine nuts—served warm with fresh bread.
Ingredients:
250g lamb mince
40g butter
5 eggs
1/2 tsp sumac
1/2 tsp baharat (lebanese 7 spice)
1 tbsp pine nuts, toasted
salt & pepper
Directions:
In a large frying pan melt butter over medium heat.
Add lamb mince, break up using the back of a spoon & cook until brown. Add sumac & baharat.
Create 5 pockets in the meat & add one egg into each pocket. Continue cooking until egg whites are just set. Add salt & pepper to taste.
Sprinkle over the toasted pine nuts. Serve with fresh parsley, Lebanese bread & sliced tomato & cucumber on the side.
