Syrian eggs with rhubarb (Beid bi rhubarber) from Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (page 427) by Gil Marks

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sgump on January 02, 2021

    I made this dish for the first time in YEARS tonight. (Okay, I'll confess: I logged in to EYB for the first time in years, as well. The reason, in part, is because I moved a few years ago--and almost all my cookbooks are still in boxes, alas!) Anyway, I logged in to EYB to remind myself of the recipe. This time, since I no longer have a non-stick pan, I made the dish in the microwave: heresy! Into a Pyrex dish (with cover) I started with frozen chopped rhubarb, which I microwaved on high for 2 minutes, covered, before adding a pinch of granulated sugar, a dash of salt, and--more heresy--a teaspoon of jarred minced garlic. After microwaving for another minute (covered again), I added two gleppered eggs. The lot I stirred a bit before microwaving on medium for 1.5 minutes and then on high for an additional minute (yes, covered). After topping with dried mint and a sprinkling of salt and freshly milled pepper, I was in heaven! No added oil, and no pan to clean up. Five stars!

  • sgump on June 15, 2010

    Just delicious!! Essentially a gleppered omelet or scrambled eggs marbelized with a sauce of fresh (or frozen) rhubarb, garlic, and sugar--finished with dried mint. (Allspice is optional, but salt and pepper are helpful.) Enjoy warm for breakfast or lunch (though I've eaten it for dinner, too). Often served with fresh cheese and sweet preserves (such as apricot). A similar recipe, called "Bed d'Rowand," can be found in Jennifer Felicia Abadi's *A Fistful of Lentils: Syrian-Jewish Recipes from Grandma Fritzie's Kitchen* (Harvard Common Press, 2002), pp. 210-11.

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