Laban bil bayd

Laban bil bayd

Eggs in yoghurt garlic sauce

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 quantity Laban mutboukh
2 garlic cloves
1/2 teaspoon salt
2 teaspoons dried mint
60g Samneh
6 eggs

Method

  1. Preheat the oven to 200°C.
  2. Make the laban mutboukh as directed in the recipe and leave to simmer gently, uncovered.
  3. Crush the garlic with the salt and mix in the mint, crumbled to a coarse powder.
  4. Heat the samneh in a small frying pan and add the garlic mixture. Fry for 5 minutes, stirring often.
  5. Pour the hot laban mutboukh into a shallow baking dish. Break the eggs on top, spacing them evenly.
  6. Pour the garlic samneh mixture over the eggs. Bake for 15–20 minutes, or until the eggs are set hard. Serve hot.

Note

  • For an interesting first course, divide the yoghurt mixture among six individual dishes, break an egg into each dish and top with the garlic samneh mixture. Bake as above.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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