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Middle Eastern Scrambled Eggs and Meat

Scrambled Eggs with Meat & Onion (BAYD BIL LAHMEH WA BUSSEL)

Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission. Serves 4 as part of a maza platter or 2 as a meal
Course Entree
Cuisine Middle Eastern
Keyword eggs, onions
Author Faith Gorsky


  • 2 tablespoons canola oil
  • 1/2 lb (250 g) lean ground beef or lamb
  • 1 onion diced
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 large eggs lightly beaten
  • 1 sprig fresh parsley leaves chopped (optional, for garnish)


  1. Add the oil to a large nonstick skillet over moderately-high heat. Add the meat and onion, and cook until the meat is browned and the onion is softened, about 5 to 7 minutes, stirring occasionally and using a wooden spoon to break up the meat. Stir in the salt and pepper.
  2. Turn heat down to medium and pour in the eggs. Let the eggs cook until slightly set, about 1 minute, then gently stir upward from the bottom so the uncooked eggs are exposed to the bottom of the pan; continue stirring like this until eggs are set, about 1 to 2 minutes more.
  3. Sprinkle the parsley on top, if using.