ARABIC-STYLE FRIED EGGS

The ultimate combination of fried eggs, sausages na’aniq and hash browns. The familiar can be comforting but so is waking up your taste buds to new flavors. The eggs are sprinkled with tangy sumac, the sausages are bursting with a blend of special spices and the hash browns are crisp and infused with cilantro. The texture of these tasty sausages is enhanced with pine nuts. These sausages also make a good mezze option.

MAKES: 4 servings

INGREDIENTS:

• 2 Tbsp clarified butter (or olive oil)
• 8 organic eggs
• salt and pepper
• 1 Tbsp sumac

INSTRUCTIONS:

1. Heat the butter (or oil) in a large cast-iron or nonstick frying pan. Crack the eggs one by one into the hot pan. Season with salt and pepper. Sprinkle the sumac on top. Cook the eggs to your liking.

ARABIC-STYLE HASH BROWNS:

MAKES: 4–6 servings

• 4 large russet potatoes
• 2 cloves garlic, mashed
• ½ cup fresh cilantro, chopped
• 1 tsp paprika
• ½ tsp cayenne pepper
• salt and pepper
• ¼ cup peanut oil

1. Peel and grate the potatoes and place in a sieve to drain. Put in a clean dishtowel to squeeze out any remaining moisture. Place in a bowl and add the garlic, cilantro, paprika, cayenne pepper, salt and pepper and mix well.
2. In a large nonstick frying pan heat the oil, and place spoonfuls of the potato mixture and flatten with the back of a spoon. Leave to fry until golden brown for about 3 minutes. Turn over to brown the other side.
3. Serve hot with the fried eggs.

SPICY SAUSAGES (SAUSAGES NA’ANIQ):

MAKES: 30 sausages

• 1 lb finely ground lamb, not too lean (shoulder cut is fine)
• ½ tsp ground ginger
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp allspice
• ½ tsp cloves
• 1 Tbsp sugar
• 1 clove garlic, mashed
• ½ tsp mahlab ground with ½ tsp salt
• ½ cup pine nuts
• 2 Tbsp pomegranate molasses
• ¼ cup olive oil for frying
• 1 lemon, half of it cut into wedges to garnish
• salt and pepper
• pomegranate molasses, to garnish

1. Have your butcher grind the meat twice so it has a smoother texture and use meat that has some fat like the shoulder. The flavor is much better.
2. Add all of the spices, mashed garlic, pine nuts and pomegranate molasses. Cover with plastic wrap and refrigerate for 4 hours to allow the flavors to mingle. Shape into mini-sized sausages, wetting your hands in cold water to prevent sticking.
3. In a large frying pan heat the olive oil and fry the sausages until brown all over. Squeeze a little lemon juice near the end of cooking. Toss to coat all of them. Serve the sausages hot with a lemon wedge on the side and a drizzle of pomegranate molasses.