Fried eggs with labne, sumac and nigella from Souk: Feasting at the Mezze Table (page 155) by Nadia Zerouali and Merijn Tol

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Notes about this recipe

  • mjes on May 06, 2018

    This recipe assumes that you have to make your own labne. I cheated and simply picked labne up at an ethnic market. The instructions stress that earthenware is necessary for the frying so I complied using a Korean dolsot bowl. The egg does, in fact, cook rather differently than in metal. I would be interested in trying a bowl closer to what is pictured. Besides, it gives the dish a bit of visual flair that would otherwise be missing. This is an excellent midnight snack sort of dish.

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