At any time of the day, Lilly Higgins recommends this classic breakfast meal to her friends and family.
Claudia Roden’s A Book of Middle Eastern Food was recently given to me by my sister. Recipes for more than 500 Middle Eastern dishes, as well as stories and proverbs, were first published in 1968.
Memories and culinary wisdom from Egypt, Syria, Lebanon, Turkey, Greece, and Morocco are priceless. Modern cookery books lack the soul and history of books like this. It’s more than a cookbook, and every recipe makes me want to cook and eat it. It’s the kind of food that celebrates families and community.
When it comes to Middle Eastern cuisine, I’ve been meaning to make hamine eggs for a long time. These beauties are worth the time and effort it takes to cook eggs in onion skins and espresso grounds.
Slow-cooked eggs have a richer, creamier yolk and texture than quick-cooked eggs. The egg gets softer and softer as it cooks. Cooking on the Sabbath is forbidden, so Jewish families have a tradition of preparing food overnight and serving it on the following day. With some good mayonnaise and some salad leaves, they’re a fantastic sandwich filling.
It’s the perfect appetiser to serve to a friend or loved one.
A hummus sandwich.
The flavours of the winter salad compete for your attention.
Beid hamine are a traditional Middle Eastern garnish used to decorate various dishes, especially stews. They go well with ful medames, Egyptian brown beans mixed with garlic, parsley, and lemon wedges. It’s usually eaten for breakfast, but it’s a filling and nutritious meal any time of day. Cooking a dozen eggs at a time saves time and money.
Hamine eggs with hummus
Four people will be able to enjoy this dish.
There are four eggs in total.
Onion skins from three onions.
Ground coffee, one tablespoon.
The chickpeas come in a tin of one.
1 garlic clove
Juice from one lemon
2 tbsp tahini, preferably homemade.
Salt from the sea.
A quarter of a cucumber is all that is needed.
Quartered cherry tomatoes are ready for use.
12 of a pomegranate, seeded:
Sesame seeds, or za’atar, if you prefer.
Put the eggs, onion skins, and coffee grounds in a pan or slow cooker pot and cook until the eggs are set. Simmer for at least six hours, preferably more. On the lowest setting, you can let it simmer all night in a slow cooker. Remove the eggs with a slotted spoon and allow them to cool. Remove the peel and reserve it for later use.
Drain the chickpeas, but keep the water. Use this water to make hummus. Add the garlic, tahini, lemon juice, and half of the chickpea water to the chickpeas and blitz until smooth. Blend the ingredients until they are completely smooth. More water may be required. Use salt to your desired taste.
Cut the cucumber in half lengthwise and remove the seeds with a spoon. Toss the pomegranate seeds and tomatoes with the chopped cucumber in a salad bowl. Toss with a little olive oil and sea salt to taste.
Each bowl should have a spoonful of hummus, a salad, and an egg half on top. Serve with warm flatbreads if you have za’atar on hand.