'IGGIT EL BAQDOUNIS
Beat eggs and combine with other ingredients. Fry gently,
stirring to center, in butter, vegetable shortening or olive oil.
Turn once. Fold over onto serving platter.
- 4 eggs
- 1/2 cup chopped parsley
- 1 tsp. flour
- Salt and pepper
(From Food from the Arab World Marie
Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)