Recipe by Madeline and Anna Zakarian from
The Family That Cooks Together: 85 Zakarian Family Recipes from Our Table to Yours
Growing up, our grandmother Marie prepared traditional Middle Eastern dishes for our large extended Lebanese family during the holidays, creating meals that delighted everyone. She often had leftover pieces of raw lamb, which she would fry with pine nuts and onions before scrambling them with eggs for breakfast. This dish became a favorite, eagerly anticipated as soon as it was placed on the table. The meal is so beloved that lamb is now a year-round staple in our kitchens, ensuring we can enjoy this "leftover dish" anytime. The picture shows traditional Syrian bread, which can be challenging to find, but regular pita works wonderfully for scooping up the flavorful eggs.
Serves 4 to 6
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
3⁄4 pound ground lamb
3⁄4 teaspoon ground cinnamon
11⁄4 teaspoons kosher salt, plus
more for seasoning
1⁄4 teaspoon freshly ground black
pepper
1⁄4 cup pine nuts, toasted
6 large eggs
2 tablespoons unsalted butter
1⁄4 cup coarsely chopped Italian
parsley
Warm pita bread, for serving
Cast iron skillet
Silicone spatula or wooden spoon
Heat the olive oil in a large skillet (preferably cast iron) over medium
heat. Add the onion and cook until softened, about 5 minutes. Add the
lamb, cinnamon, salt, and pepper. Cook, stirring occasionally, until the
lamb is browned and cooked through, about 10 minutes. Add the pine
nuts.
Meanwhile, in a small mixing bowl, whisk the eggs and season with
salt and pepper. When lamb is fully cooked, push the mixture to the
edge of the pan. Add the butter to the center of the pan and allow to
melt. Pour in the eggs. Using a silicone spatula or wooden spoon, stir
the eggs in large circles, allowing large curds to form. Once the eggs
are almost cooked, incorporate the lamb mixture into the eggs and
remove from the heat.
Divide the eggs among plates, garnish with parsley, and serve with
warm pita bread.