Eat The Change You Want To See In The World...
This easy to prepare, budget friendly recipe features eggs, dried, preserved lamb (or substitute sausages) and tomatoes. It is from a really well done Libyan food blog called "We Are Food" that has more great recipes and really great information about Libyan history & culture. You can learn more about this dish and it's history here.
This version is made using dried preserved lamb known as gideed. This is usually made at home but can be found sold in jars at some butcher shops in Tripoli. A good alternative would be to use spicy mergeuz sausages, or any other sausages available to you. You can also omit the meat element completely if you prefer a lighter dish.
Preparation Time 10 min
Cooking Time 30 min
- 8 pieces Gideed* , 2 per person; or alternatively 2 tbsp olive oil
- 1 small onion, minced
- 2 sweet green peppers, deseeded and diced
- 4 cloves of garlic, finely minced or grated
- 4 large ripe plum tomatoes, diced
- 1 tbsp turmeric
- 1 tbsp ground cumin
- 1/2 tbsp red cayenne pepper or paprika (adjust according to preference)
- 1 heaping tbsp tomato paste
- 1 cup water
- Salt to season
Heat a large non-stick frying pan on medium-high heat. Add gideed if using, allow the fat to melt, drain off any excess fat. Alternatively, pour 2 tbsp olive oil into the pan.
Add onions and peppers. Sauté until soft, add garlic. Stir, add the diced tomatoes
Once the tomatoes have started to soften and release their juices, add the turmeric, cumin and chili/paprika. This is a good time to season with salt to taste. If using gideed you may want to omit the salt because of the high salt content of the meat itself.
Stir well, allow the spices to cook for a couple of minutes before adding the tomato paste. Stir again, coating all of the meat and vegetables with the paste.
Add water and stir well. Bring to a bubbling simmer, and reduce the heat to medium or low depending on the strength of your flame. Allow to gently simmer for 20 minutes or until the sauce thickens slighty.
Make four wells with the back of a spoon in the sauce. Crack an egg in each well. Cover and allow eggs to poach to the consistency you prefer; about 5 minutes for runny yolks, up to 10 minutes for hard yolks.
Remove from the heat, serve hot straight from the pan with warm bread.
* Gideed is salted dried lamb, deep fried and preserved in fat.
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