Eggs with rhubarb (Bed b'rowand) from A Fistful of Lentils: Syrian-Jewish Cooking from Grandma Fritzie's Kitchen by Jennifer Felicia Abadi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mild Syrian white cheese (Jíbneh beydah 1); Basic Syrian rice (Ríz); Roasted chicken (Dja'jeh míshweeyeh); Lamb shanks (Zero'ah); Stuffed veal pocket or rolled veal (Rub'ah)

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

  • zorra on July 27, 2014

    Sounds intriguing. Recipe online here: http://www.laurieconstantino.com/recipe-index/scrambled-eggs-with-rhubarb-and-herbs/

  • br22 on July 26, 2014

    This combination is fantastic. I scrambled the eggs a little 'lower and slower' than the recipe recommends. When combined with the rhubarb and mint, this was a mélange of unexpectedly wonderful and complimentary flavors. Don't skip the mint.

  • sgump on October 07, 2011

    Lovely! Delicious! Similar to "Syrian Eggs with Rhubarb" from Gil Marks's *Olive Trees and Honey.*

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