Beid bi Tom

Beid bi Tom Recipe: A Delicious Vegetarian Dish from Arabia

Region / culture: Arabia | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 2 |

Vegetarian diet

Introduction

Beid bi Tom, a traditional Middle Eastern dish, is a simple yet flavorful recipe that combines the richness of eggs with the tangy zest of sumac and the aromatic presence of garlic and mint. This dish, translating to "eggs with garlic" in English, is a testament to the beauty of using a few quality ingredients to create a meal that's both comforting and delicious. Perfect for breakfast, brunch, or even a light dinner, Beid bi Tom is a versatile recipe that has been cherished across generations.

History

The origins of Beid bi Tom can be traced back to the Levantine cuisine, where eggs have always played a crucial role in the diet. The combination of eggs with garlic and herbs is not uncommon in this region's culinary practices, reflecting the availability of these ingredients throughout history. Over time, the recipe has traveled across borders, gaining variations and adaptations, yet its core elements remain beloved and preserved.

Ingredients

2 tbsp of butter
2 cloves of garlic, crushed
juice of 0.5 lemon or 1 tsp of sumac
6 eggs
crushed dried mint for garnish

How to prepare

Melt the butter in a large skillet or use 2 smaller ones.
Add the garlic and lemon or sumac.
Slide in the eggs, previously broken into a bowl, and continue to fry gently.
Rub some of the dried mint in the palm of your hand, letting it sprinkle over the eggs.
When the whites are set, remove the pan from the heat, sprinkle lightly with salt, and serve.

Variations

For a dairy-free version, use olive oil instead of butter.
Add chopped tomatoes or bell peppers to the skillet before adding the eggs for a veggie boost.
Sprinkle feta cheese over the eggs just before they finish cooking for a Mediterranean twist.

Cooking Tips & Tricks

To achieve the perfect Beid bi Tom, consider these tips:

- Use fresh eggs for the best taste and texture.

- Low and slow is the key to cooking the eggs perfectly without overcooking them.

- Freshly crush the garlic for a more potent flavor.

- Adjust the amount of sumac according to your taste preference for more or less tanginess.

- Rubbing the mint between your hands before garnishing releases its oils and enhances its aroma.

Serving Suggestions

Beid bi Tom can be served on its own or with a side of flatbread or pita to soak up the flavors. A fresh salad or some sliced avocados can also complement the dish, adding freshness and texture.

Cooking Techniques

The key technique in this recipe is gently frying the eggs to ensure they are cooked evenly without becoming rubbery. Using a non-stick skillet can help in achieving this without the eggs sticking to the pan.

Ingredient Substitutions

Olive oil can be used in place of butter for a healthier fat option.

- Dried sumac can be substituted with a squeeze of fresh lemon juice for a similar tangy flavor.

- If dried mint is not available, fresh mint leaves can be used as a garnish instead.

Make Ahead Tips

While Beid bi Tom is best enjoyed fresh, you can prepare the garlic and measure out the spices ahead of time to speed up the cooking process when ready to serve.

Presentation Ideas

Serve the eggs in the skillet they were cooked in for a rustic presentation. Garnish with extra mint and a sprinkle of sumac to add color and flavor. A side of olives and tomatoes can also enhance the visual appeal of the dish.

Pairing Recommendations

A light, crisp white wine or a sparkling lemonade can complement the flavors of Beid bi Tom well. For a non-alcoholic option, mint tea pairs beautifully with the dish.

Storage and Reheating Instructions

Leftover Beid bi Tom can be stored in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over low heat to avoid overcooking the eggs.

Nutrition Information

Calories per serving

A single serving of Beid bi Tom contains approximately 450 calories. The majority of these calories come from the fats in the butter and eggs, making it a high-energy meal suitable for starting the day.

Carbohydrates

Beid bi Tom is relatively low in carbohydrates, with the primary source being the small amount present in garlic. One serving of this dish contains approximately 2-3 grams of carbohydrates, making it a suitable option for low-carb diets.

Fats

The fats in this recipe come mainly from the butter used for cooking the eggs. Two tablespoons of butter contribute about 23 grams of fat, but this can be adjusted by using less butter or substituting it with a healthier fat option like olive oil. The eggs also contribute to the fat content, with each egg adding around 5 grams of fat.

Proteins

Eggs are an excellent source of high-quality protein. One serving of Beid bi Tom, which includes 6 eggs, provides approximately 36 grams of protein, making it a protein-rich meal that can help in muscle repair and growth.

Vitamins and minerals

This dish is a good source of several vitamins and minerals, particularly from the eggs, which contain Vitamin D, B6, B12, and minerals such as selenium and zinc. Garlic adds to the nutritional profile by providing Vitamin C, B6, and manganese.

Alergens

The primary allergens in this recipe are eggs and dairy (butter). Individuals with allergies to these ingredients should avoid this dish or find suitable substitutions.

Summary

Beid bi Tom is a nutritious dish that offers a good balance of proteins and fats, with low carbohydrates. It is rich in vitamins and minerals, making it a wholesome choice for a meal. However, it is high in calories and contains common allergens like eggs and dairy.

Summary

Beid bi Tom is a delightful dish that showcases the simplicity and richness of Middle Eastern cuisine. With its combination of savory eggs, tangy sumac, and aromatic garlic and mint, it offers a unique and satisfying meal option for any time of the day. By following the tips and variations provided, you can customize the dish to suit your taste preferences and dietary needs, making it a versatile recipe to have in your culinary repertoire.

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Beid bi Tom. It was a warm summer day, and I was visiting my dear friend Fatima in her bustling kitchen. Fatima was renowned for her culinary skills, and I always admired the way she effortlessly whipped up the most delicious dishes.

As I watched Fatima prepare a traditional Lebanese breakfast, my eyes widened in awe as she cracked open an egg and placed it in a sizzling pan of tomatoes, onions, and spices. The aroma that filled the kitchen was intoxicating, and I knew right then and there that I had to learn how to make this dish.

"Fatima, what is this delicious dish called?" I asked, my curiosity piqued.

She smiled warmly and replied, "This is Beid bi Tom, a classic Lebanese dish that is perfect for breakfast or brunch. It's simple yet packed with flavor, and I'm happy to teach you how to make it."

I eagerly watched as Fatima guided me through the steps of making Beid bi Tom. She explained the importance of using fresh, ripe tomatoes and how the combination of spices like cumin, paprika, and garlic elevate the dish to a whole new level. As I cracked open the eggs and let them simmer in the fragrant tomato sauce, I felt a sense of accomplishment wash over me.

After a few minutes of cooking, Fatima plated the Beid bi Tom and sprinkled fresh herbs on top. The vibrant colors and enticing aroma made my mouth water, and I couldn't wait to dig in. With a piece of warm pita bread in hand, I scooped up a portion of the dish and took my first bite.

The flavors exploded in my mouth, a harmonious blend of tangy tomatoes, rich eggs, and aromatic spices. I closed my eyes in delight, savoring every mouthful of the delicious Beid bi Tom. Fatima smiled at me, her eyes twinkling with pride.

"You've done a wonderful job, my dear. I can see that you have a natural talent for cooking," she said, her voice filled with warmth.

From that day on, Beid bi Tom became a staple in my culinary repertoire. I would often make it for breakfast or brunch, delighting my family with its bold flavors and comforting simplicity. Over the years, I perfected the recipe, tweaking it here and there to suit my own taste preferences.

I shared the recipe with friends and family, passing on the tradition of making Beid bi Tom to the next generation. I cherished the memories of learning how to make this dish from Fatima, a dear friend who had inspired me to explore the culinary world and embrace new flavors and ingredients.

As I sit here now, reminiscing about that fateful day in Fatima's kitchen, I can't help but feel grateful for the experiences and friendships that have enriched my life. Cooking has always been a passion of mine, a way to express love and creativity through food. And Beid bi Tom will always hold a special place in my heart, a reminder of the joy that comes from sharing a delicious meal with those you hold dear.