Levantine cuisine · Breakfast & Eggs

Bayd bi Awarma

Fried eggs on spiced lamb confit cooked in ghee, eaten straight from the pan with flatbread.

Ingredients · for 2 servings

• 200 g ground lamb
• 3 tbsp ghee
• 4 eggs
• 1 tsp baharat (spice blend)
• 1 tsp salt
• Pepper
• 1/2 bunch parsley
• 2 flatbreads

Instructions

1. Mix the ground lamb with the salt, baharat, and pepper and let it sit at room temperature for 10 min.
2. Melt the ghee in a small pan over medium heat and break up the lamb in it with a fork until crumbly.
3. Continue frying the meat for 8–10 min, until it's dark brown and crisp and the clear fat pools at the edge — that's your quick awarma.
4. Lower the heat, push the meat to the edge of the pan, and crack the eggs into the free space in the middle.
5. Cover and let set for 4–5 min, until the whites are just firm but the yolks are still runny.
6. Sprinkle with parsley and mop up straight from the pan with warm flatbread.