I know I am supposed to be posting about the challenge, but a few days ago I got an invitation to join a cooking event about Lebanon: 3rd Mediterranean cooking event. So I decided to join. I don’t know if I will post more than one recipe, but I know I have a couple in mind. Although for now, I am posting a really simple thing: an omelet.
Lebanese omelet is not eaten folded, it is just left open and it is eaten with Lebanese bread. Moreover most of the ingredients are included within the omelet rather than as toppings.
It is quick and savory especially that the taste is more about seasoning and the flavors than actual ingredients.
Sumac and Dried Mint Omelet
- 2 large eggs
- 1 small onion
- 1 garlic clove
- 1 tsp sumac powder
- 1 tsp dried mint
- A pinch of white hot pepper
- Salt and pepper to taste
- Kashkaval cheese to taste
- 1 tbsp olive oil
Heat the olive oil in a skillet on low heat. Add the onion then about 30 seconds later add the finely crushed garlic (you can use a garlic crusher or pound the garlic in a mortar). The garlic and the onions should not brown, they should cook till the onion is tender and color changes to translucent.
In the mean time beat the eggs with the rest of the ingredients, except the cheese.
Add to the mixture to the skillet off heat, and turn it around to stir in the onion and the garlic. Keep turning the batter round the skillet till omelet becomes golden brown (usually it dries a little on top too).
Flip it around, even if some of the eggs mixture is still liquid. Place the cheese on top and wait till the omelet browns on the other side and the cheese melts. Enjoy!