A very small restaurant opened near our house; it has only outdoor seating: wooden tables, benches, umbrellas and a hedge of huge sunflowers; it serves country-style dishes in clay ramekins. Basic, mountain-style food that villagers and farmers used to eat before the big migration to the city depleted the mountains of its inhabitants.
I thought “these people are nuts, nobody wants to eat these ultra-simple things”.
I was wrong! This joint has now quite a steady and faithful clientele eager to eat eggs with awarma (a lamb confit) or potatoes or tomatoes or just labneh with garlic and mint! Nothing fancy, just solid, simple food.
- Heirloom tomatoes or jabaliyeh
- Olive oil, as needed
- Garlic, mashed with a bit of salt (as needed)
- Sumac, added to the garlic (about 1 teaspoon for 2 eggs)
- flatbread like markook
- Heat a generous amount of olive oil in the skillet; add the tomato slice and flip it around after 30 seconds; lift it up, dab in a paper towel and set aside.
- Fry the eggs in the olive oil; after one minute, add the mashed garlic and sumac; place on the tomato slice and serve with flatbread or markook.
NOTE: Sumac is a spice used a lot in Lebanon; traditionally it was used in the mountains when lemons were not in season as it is sour and lemony-tasting.
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