If you love shakshuka or huevos rancheros, then this Turkish dish of softly scrambled egg (menemen) is going to be your new favourite. It’s a one-pan dish, as you crack the eggs straight into the pan. Look out for Aleppo chilli flakes – known in Turkey as pul biber –

0:10 Prep | 0:10 Cook | 2 Servings | Capable cooks Crisp Lebanese bread is the base for these cheesy and zesty fried eggs. INGREDIENTS 2 teaspoons almond dukkah 1 teaspoon finely grated lemon rind 60ml (1/4 cup) olive oil 4 fresh eggs 2 Lebanese bread 60g feta, crumbled 1

The winter season in Lebanon is very cold, especially in the mountains. Back in older times, villagers used to preserve the meat cultivated in the summer to cook it during the cold season. Awarma can last for one year when kept in the fridge. Although people are no longer isolated

0:10 Prep | 0:05 Cook | Makes 3 | Capable cooks The egg mixture can be made a day ahead and stored, covered, in the fridge. INGREDIENTS 4 Coles Brand Australian Free Range Eggs 1/4 cup (70g) Greek-style yoghurt 1 celery stick, chopped finely 2 teaspoons wholegrain mustard 4 Coles

Ingredients 2 tablespoons olive oil 2 medium onions, diced 3 pounds russet potatoes, peeled and cubed (1/2 inch) salt and pepper to taste 2 tablespoons chopped fresh herbs (parsley, oregano, thyme, rosemary) 8 eggs Method In a large pot, heat oil over medium heat. Add onions and cook, stirring often,

This type of omelet with fennel is prepared and served in the beautiful village of Zawtar, Nabatieh (South of Lebanon). The small patties combining eggs, fennel and potatoes are fried and consumed with tarator (tahini sauce). Caloric content: for the patties: 395 calories / serving of 3 patties for the