Bayd bi Awarma (Eggs Fried with Crispy Spiced Lamb)
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Ingredients
- 300 g lamb mince
- 0.5 tsp ground allspice
- 8 eggs
- 4 pitta breads
- 3 tomatoes
- 1 cucumber
- 15 g fresh mint
- 100 g black olives
Nutrition (per serving)
- Calories
- 564 kcal
- Protein
- 35.5 g
- Carbohydrate
- 37.2 g
- of which sugars
- 5 g
- Fat
- 28.3 g
- of which saturates
- 10.5 g
- Fibre
- 4.3 g
- Salt
- 2.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the lamb mince in a large, cold frying pan with a lid and set over a medium heat. Cook without oil for 10-12 minutes, breaking it up, until the fat has run out and the lamb is crisp, brown and no pink remains. This is a quick version of awarma, the preserved lamb of the Lebanese mountains.
- 2
Season with the allspice and ½ tsp salt and spread the lamb evenly over the pan.
- 3
Crack the eggs over the lamb, cover and cook for 4-5 minutes until the whites are set and the yolks done to your liking.
- 4
Serve straight from the pan with warm pitta breads, sliced tomatoes and cucumber, mint leaves and the black olives.
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