Snackistan by Sally Butcher

Author:Sally Butcher
Language: eng
Format: epub
Publisher: Pavilion Books

BAID MUTAJJAN AKA FRIED EGGS

For when you’ve got that morning-after-the-epoch-before kind of feeling...

Heat a good slosh of oil in a frying pan and crack the eggs in. As they start to set, sprinkle them with the spices followed by the soy sauce. Serve with warm bread. Medieval fancy dress is optional.

MEDIEVAL BRUNCH FOR 2–4

sesame oil, for cooking

4 large free-range eggs

¼ tsp ground cinnamon

¼ tsp ground cumin

¼ tsp ground coriander

½ tsp soy sauce

BAID MAKHSOUS AKA SPECIAL EGGS

I first came across this recipe in an art installation by the rather wonderful Jake Tilson. His culinary derring-do sent me skedaddling off to find the original Kitab al-Tabih: it is a recommended tome for those with an interest in Middle Eastern food history, and Charles Perry’s translation is very accessible.

Heat a dash of sesame oil in a frying pan and toss in the celery and caraway seeds. Once the celery has softened, add the other spices, stirring well, then add the vinegar. Bring to the boil, season to taste and crack the eggs carefully on top. Cover the pan and fry/steam until the eggs are set. Sprinkle with paprika (an inauthentic extra) and serve (preferably from the pan – eggs are always better out of the pan) with warm bread. Share with your favourite vizier.

MEDIEVAL BRUNCH FOR 2–4

sesame oil, for cooking

3–4 sticks of celery, chopped

½ tsp caraway seeds

¼ tsp ground cinnamon

½ tsp ground coriander

¼ tsp ground saffron dissolved in a splash of boiling water

4 tbsp red wine vinegar

salt and coarsely ground black pepper

4 large free-range eggs

paprika, to garnish

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