Lebanese Meat & Eggs


Lebanese Meat & Eggs

This recipe features savory lamb mince infused with sumac and baharat, enveloping perfectly cooked eggs, and crowned with toasted pine nuts, creating a delightful dish that pairs beautifully with fresh parsley, Lebanese bread, and a side of sliced tomato and cucumber.

Prep Time:

5 Mins

Cook Time:

10 Mins


4 Servings


250g lamb mince

40g butter

5 eggs

1/2 tsp sumac

1/2 tsp baharat (lebanese 7 spice)

1 tbsp pine nuts, toasted

Salt & Pepper

Cooking Instructions

1. In a large frying pan, melt butter over medium heat.

2. Add lamb mince, break it up using the back of a spoon, and cook until brown. Add sumac and baharat.

3. Create 5 pockets in the meat and add one egg into each pocket. Continue cooking until egg whites are just set. Add salt and pepper to taste.

4. Sprinkle over the toasted pine nuts. Serve with fresh parsley, Lebanese bread, and sliced tomato and cucumber on the side.