Eggs and awarma flatbread (Man’ooshet bayd w awarma)
August 8, 2012 • Category: Savory Pastries
This is one of the many flatbreads or man’ooshe that can be ordered from the neighborhood bakery for a quick and filling breakfast. Here, the dough is rolled onto a pizza pan, the eggs are quickly whipped and mixed with some awarma (lamb confit) and baked in a very hot oven for 15 minutes or until puffy and golden.
You can substitute sausage meat for the awarma or make the awarma when you have some decent pasture-fed lamb. Recipe is here.
INGREDIENTS: 3 pies
- 3 cups of all-purpose or bread flour
- 1/4 cup of olive oil
- dash of salt
- 3/4 cup of water (or a bit more, as needed)
- 1 1/2 teaspoons of yeast
- 1/2 tablespoon of sugar or honey or molasses
- 3 large eggs per pie (total of 9)
- 1/2 cup of awarma per pie
METHOD:
- Proof the yeast in 1/4 cup of water and some sugar for 10 minutes.
- Place the flour, salt, yeast mixture, olive oil and water in a food processor. Run the machine for one or more minutes until the dough is compact and pull away from the sides of the bowl.
- Place the dough in a greased bowl, flip it to coat it with oil and cover with a damp towel; place in a warm spot to rise (about one hour or so).
- When ready to bake the pies: Warm the awarma until it is melted (in a skillet for example); beat the eggs in a bowl and mix with the awarma. Add spices if you like keeping in mind that the awarma is already pretty salty. Roll 1/3 of the dough and place in a greased 9-inch cake pan (with 1 inch sides). Bake in a very hot oven (at least 450F) until the pie is puffed up and golden and the bread is done. Serve immediately.
MENU on the board : A zaatar man’ooshe is 1000L.L or 60 cents US.
Comments
18 Comments • Comments Feed
Rosa says:
That looks ever so scrumptious!
Cheers,
Rosa
On August 8, 2012 at 9:37 am
Reinventing nadine says:
I would love to give it a try except do you have an awarma recipe?
On August 8, 2012 at 9:47 am
Joumana says:
@Reinventing nadine: I posted the link on the post
On August 8, 2012 at 11:36 am
Devaki says:
Hi Joumana – THIS IS MAGNIFICENT. Especially for those of us who LOVE lamb and goat meet.
I am going to make this soon – first without the awarma and then plan on going lamb shopping, mae the awarma and do it again! Woo-hoo I am in project mode 🙂
chow! Devaki @ weavethousandflavors
On August 8, 2012 at 10:23 am
Cherine says:
Yummy!!!
On August 8, 2012 at 11:11 am
Belinda @zomppa says:
Oh my my! This flatbread is not flat or boring at all! Chock full of goodies.
On August 8, 2012 at 6:50 pm
Juliana says:
This look delicious…I love the thin dough…so tasty 🙂
Thanks for the recipe Joumana!
On August 8, 2012 at 9:11 pm
Sophia says:
woooaaa!! Beautiful!!! I’m definitely making this, topped with gorgonzola cheese and perhaps a chipotle sauce!
On August 8, 2012 at 9:50 pm
Doria says:
Très belle pizza qui donne envie de se mettre à table !
Bisous, Doria
On August 10, 2012 at 1:22 am
Nadji says:
Une “pizza” à tester rapidement. Nos fours ne donnent pas la même cuisson mais ça reste toujours très bon.
A bientôt
On August 10, 2012 at 4:54 am
T.W. Barritt says:
Love the idea of a savory breakfast flat bread – I’ll bet there are all kinds of variations possible.
On August 10, 2012 at 6:44 am
Oui, Chef says:
WOW….I could eat one (or two) of these at every meal on every day!
On August 10, 2012 at 6:48 am
Alicia (foodycat) says:
That looks so savoury and delicious!
On August 12, 2012 at 4:09 am
Jamie says:
I love this! What a great meal this would make and even my finicky eater who would never eat a scrambled egg would love this. Thanks for sharing this very cool recipe!
On August 13, 2012 at 12:39 am
Susan says:
What a delicious way to enjoy breakfast! How I wish I had a brick oven in which to make it.
On August 13, 2012 at 10:04 am
Paulette says:
Hi Joumana,
Where, on your blog, can I found the awarma recipe? Shahhaytina 🙂
On October 27, 2014 at 7:33 pm
Joumana says:
@Paulette: Here it is https://www.tasteofbeirut.com/lamb-confit-awarma/
On October 27, 2014 at 10:00 pm
Suzy says:
I love your website! I cook Lebanese food from memory and god rest her soul, my mama when she was around. I turn to you for help now. I could not find awarma recipe. I have a Lebanese restaurant after owning a food truck for 5 years, and we are ready to serve brunch, any help or suggestions are greatly appreciated. Thank you!
On June 26, 2016 at 9:55 pm