Читать книгу Feasts From the Middle East - Tony Kitous - Страница 16

This is from my mum’s very good Syrian friend, Soha (who we called Um Hassan), who came to our home town, Tizi Ouzou, to teach Arabic. She loved Algerian food, so my mum would invite her and her husband to eat with us. In return she also cooked for us, and this was one of her star dishes. Of course I ensured that my mum learnt how to make it, too. Now, our Syrian chef, Wassim, makes it in just the same way. I know some of you won’t perhaps have tried lamb for breakfast, but it really works. Small pieces of lamb are seasoned with some of our favourite Middle Eastern spices, then cooked with courgettes and eggs. It’s worth looking out for baby courgettes to use here, rather than their full-blown cousins, as they stay lovely and tender to the end.

SCRAMBLED EGGS WITH LAMB & COURGETTES

MOUFARAKET KOUSSA

SERVES 4–6

100ml vegetable oil or 100g ghee

1 onion, chopped

3 garlic cloves, sliced

150–200g lean lamb, chopped into very small pieces

1 tsp cinnamon

1 tsp Lebanese seven-spice mix

1 tsp allspice

1kg baby courgettes, chopped

125ml water

4 large eggs, beaten

2 tsp salt

1 tsp black pepper

TO SERVE

pinch of paprika

extra-virgin olive oil, to drizzle

Heat the oil or ghee in a large saucepan and sauté the onion and garlic for about 5 minutes until starting to soften.

Stir the lamb into the onion mixture and cook for about 1 minute, until starting to colour a little. Stir in the spices and cook for about 1 minute, then add the chopped courgette and the water, and mix everything together.

Cook, uncovered, over a medium heat for about 10 minutes, until the water has all been absorbed into the courgettes and they are tender.

Use a spoon to make a large hole in the middle of the courgettes. Add the eggs and the seasoning, and mix everything together.

Cover the pan with a lid and leave on the heat for about 1 minute until the eggs are cooked. Sprinkle with paprika and serve with a drizzle of extra-virgin olive oil.