The Syrian name for this comforting dish is Muffaraket Batata and I found the recipe in ” Syria Recipes from Home” by Hab Azzam and Dina Mousawi. In the introduction to this dish they descibed how they met a group of young Syrians cooking this in a public park in Lesbos while waiting to register as refugees. Lets hope that many of these displaced individuals can now return to their homeland if they wish to do so. The dish is also popular with pregnant women as it is belived to be a good detoxifier.
Ingredients
- a knob butter
- 1 tbsp olive oil
- 2 medium potatoes diced into 1 cm cubes
- 4 garlic cloves peeled and chopped
- 3 eggs
- 1/4 tsp ground cumin
- salt and pepper to taste
Servings:
Instructions
- Heat the butter and oil in a frying pan then fry the potatoes for a couple of minutes. Add around 4 tbsps water and leave to simmer with a lid on so they steam.
- When the potatoes have softened add the garlic and continue to cook with a lid on for a few minutes. Next crack the eggs on top- if you prefer them scrambled then stir the mix.
- Add the cumin, salt and pepper before serving.
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