This is an Egyptian favorite.

　　

Ingredients

serves 4-6

　　1 pound leeks

　　3 tablespoons butter or extra-virgin olive oil

　　1 or 2 teaspoons sugar

　　Juice of 1/2 lemon

　　Salt and pepper

　　4 eggs

　　

Step 1

Trim off the roots of the leeks and cut off the tough green tops. Make a slash along the leeks to the center to be able to wash carefully between the leaves. Cut into thin slices. Put the leeks in a large pan with 2 tablespoons of the butter or oil. Add sugar, lemon juice, salt, and pepper. Put the lid on and let the leeks stew in their own juice for 20 minutes, or until very soft, stirring occasionally.

　　

Step 2

Beat the eggs lightly with a little salt, then stir in the leeks.

　　

Step 3

Heat the remaining butter or oil in the cleaned skillet and pour in the leek mixture. Cook, covered with a lid, over low heat until the bottom sets. Then put under the broiler to cook the top until firm and lightly colored.

　　

Step 4

Serve hot or cold.

　　

Variation

Step 5

Instead of sautéing, the leeks can be cut into large pieces, boiled in salted water until soft, and drained. Press the water out and chop in the food processor, then mix with the eggs.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf