Lahmeh Bi Bayd (Eggs & Meat)

Some have it for breakfast and others like it for dinner. During Ramadan this is a must have on our table, at least every other day.

Ingredients

• 150 g veal
• 4 eggs
• 2 medium onions diced finely
• 1/2 TBSP Cinnamon
• 1/2 TBSP Sea Salt
• 1/2 TBSP Black Pepper
• 1 TBSP Water
• ½ TBSP Bohar (optional)
• Parsley for Garnish (optional)
• 1 garlic clove (optional)
• Additional Salt/Pepper for serving

Directions

• Cook onion in olive oil until translucent.
• Remove half onions then add meat
• Season with sea salt, cinnamon, black pepper, and bohar if you have it.
• Once the meat has cooked add remaining onions and mix in 1 TBSP Water
• Assemble in tray leaving space for the eggs.
• Add the eggs in the designated space.
• Season egg tops with additional salt/pepper to your liking.
• Oven bake at 220 until whites no longer runny.
• Serve with pita bread
• You can garnish with parsley