- Serves 4
Lebanese Meat & Eggs
- 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.