Eggs are plentiful in the Middle East and are prepared in a variety of ways.samneh, or qawwrama. They eat these along with Arabic bread, pickles, romaine lettuce, mint, green marjoram and spring onions.

Hard boiled eggs are relished everywhere. They may be mashed and seasoned with salt, pepper and olive oil. Or they may be sliced and arranged on a platter with shredded lettuce, mint leaves, scallions, sliced tomatoes, onions, boiled potatoes and cucumbers for a light summer meal. Oil and lemon is the favorite dressing for this egg salad.

Many variations of omelets are prepared. A parsley omelet is a particular favorite. It is customary to fry the omelets in olive oil or vegetable shortening rather than butter. Sometimes the egg mixture is fried by the spoonful in a pan made especially for this purpose which has half a dozen depressions in its surface to give shape to the small omelets.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)