A Middle Eastern egg dish flavoured with sumac and sesame seeds. Derived from the cookbook 'Traditional Arabic Cooking'. —Dhanya Samuel
In This Recipe
1.Hard boil the eggs, remove shell and cut into halves. Season lightly with salt.
2.Dry roast the sesame seeds till light golden; make sure not to burn.
3.Coarsely grind the sumac and sesame seeds in a mortar and pestle and keep aside.
4.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.)
5.After a minute or two, turn the eggs over and fry another minute. Remove from flame.
6.Roll or dust the eggs with the sumac-sesame seed blend. Garnish with chopped coriander leaves just before serving.