Category Archives: eggs, omelettes, crêpes

Tuna omelet

The idea for this omelet came from Joel Robuchon’s book on his Sunday menus (Les Dimanches de Joel Robuchon); the famed French chef is known for his classic, down-to-earth cuisine and this one was entitled omelette du prêtre or priest omelet. It is a perfect solution when you have just a few minutes to spare. [...]
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Cauliflower fritters

I found this recipe in a cookbook I bought recently while in Kurdistan (Iraq); the cookbook was in Arabic and featured the recipes of a very popular TV cooking chef personality in the Arab world, Mrs Manal el-Alem. It took reading a few recipes until I realized the book had been pirated because none of [...]
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Persian green bean omelet (Kuku)

  Every culture has its omelette and I was always charmed by the Persian kuku; first of all, it has a fun-sounding name; secondly,  it is very elegant, light, (no cheese or crust in it) and versatile; finally, it is  the perfect party dish, since it can be served at room temperature and  prepared ahead. [...]
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Garlic scapes and egg

Fresh garlic is not a common sight, even in Lebanon where so much of the garlic available in stores is imported from China. These came from Ibrahim’s cart (see previous post) and were so fresh, we used the stems to make a delicious hash with eggs. It may not look like much but the taste [...]
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Eggs poached in tomato sauce (Bayd bel-banadoora)

 Proof that simple is best. Eggs are poached in a tomato sauce made with lots of onions, ripe tomatoes and some garlic; scooped up with pita bread. A mouthwatering luncheon or brunch item from the Lebanese rural cuisine. INGREDIENTS:  8 eggs, size small (depending on the size of the tomatoes) 2 large onions, chopped 4 [...]
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