I have mentioned before, that I started blogging because I wanted to keep a record of what I cook (just for myself) and wanted to find a way of sharing my recipe with friends and family (without bombarding them with endless emails). Little did I know that blogging would introduce me to a whole new world of blogging friends that share my passion for food. I have met so many lovely new people, like Vanya who I have really been enjoying to get to know through her stories, recipes and the comments she leave on my posts.
And then one day Vanya took me by surprise by invting me for a visit – blogger style. A few weeks back she hosted me as a guest on her blog and I brought some Beet Muffins to celebrate the occasion. Of course I immidiately wanted to return the honour, by inviting her to do a guest post on my blog. She had a few suggestions for recipes of which one immidiately caught my eye: Arabian Fried Eggs. I was mystified and curious. But let me make way for Vanya to explain this magnificent recipe further:
Fried hard boiled eggs are a common feature in many Middle Eastern households but you will find this most commonly in Egypt. I first came across this recipe in the Middle Eastern cookbook, Traditional Arabic Cooking by Miriam Al Hashimi. According to the author, if you take a walk through the markets of Cairo, you can find traders selling tiny packets or conesof blended spices which are used for flavouring the fried eggs.
There are several different variations based on the blend of spices. The one I decided to try was the sumac-sesame seed blend.
Sumac is a flowering shrub and the dried fruit drupes of this plant is ground to get a crimson red tangy spice that is used extensively in Middle Eastern cooking. This spice has a tangy, lemony, citrusy flavour that goes well in salad dressings and with grilled meats. Sumac is easily available these days at most supermarkets or in specialty Middle Eastern food stores.
This dish makes a delicious and pretty accompaniment or starter to any meal. So here’s the recipe for Baid Mutajjan or fried hard boiled eggs rolled in sumac-sesame seed spice blend.
5 fresh eggs
2-3 tbsp vegetable oil
3 tbsp sumac
2 tbsp sesame seeds
salt – to season
fresh coriander leaves – finely chopped, for garnish
- Hard boil the eggs, remove shell and cut into halves. Season lightly with salt.
- Dry roast the sesame seeds till light golden; make sure not to burn.
- Coarsely grind the sumac and sesame seeds in a mortar and pestle and keep aside.
- In a flat pan, heat oil (on medium heat) and place the eggs yolk side down. A bit of splutter is expected. (You can fry the eggs whole too without cutting into halves but ensure that you prick a couple of holes with a fork to avoid the eggs from exploding.)
- After a minute or two, turn the eggs over and fry another minute. Remove from flame.
- Roll or dust the eggs with the sumac-sesame seed blend. Garnish with chopped coriander leaves just before serving.
For more of Vanya’s amazing recipes visit her site Skinny Chef de Cuisine.