baghdad eggs

Baghdad Eggs in a takeaway container
Bagdad eggs frying
©Jake Tilson 2003

METHOD

• Make sesame oil.
Heat a cup of olive oil in a pan, add a tablespoon of sesame seeds and lightly fry for a few minutes. Allow to cool, then sieve.

• Use some of the oil in a wide frying pan, when hot add the celery and cook until transparent. Add the coriander, cumin, cinnamon, wine vinegar and saffron. Cook for a further two minutes. Break the eggs over the mixture, leave them whole.
When cooked remove and serve.

Beid = egg
Masus = Special

notes

INGREDIENTS

6 eggs
Fresh sesame oil
Finely chopped celery
Chopped coriander
Ground cumin
Cinnamon
Saffron
Vinegar
Olive oil