Ingredients
serves 4In a skillet, soften 2 or 3 crushed garlic cloves over low heat in 2 tablespoons butter until they just begin to color. Beat 6 eggs lightly and season with salt and pepper. Pour into the pan and cook over gentle heat, stirring constantly. Add 2–3 tablespoons wine vinegar and stir to a creamy consistency.
The New Book of Middle Eastern Food Copyright © 2000Knopf
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