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Milk Street Recipe

Fried Eggs with Za'atar and Sumac

By Reem Kassis - Friend of Milk Street

5 minutes (2 minutes active)

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Fried Eggs with Za'atar and Sumac

"This is the breakfast my father loves to make us at home. Fried eggs without za’atar and sumac is unacceptable to him, so if he’s frying the eggs, you can bet there will be plenty of flavor and plenty of olive oil. You can use as little or as much za’atar and sumac as you like; you can also add or substitute Duqqa in this recipe. I like to pan-fry the eggs in a lot of olive oil so I can mop up the flavored oil with a piece of fresh bread, but you can use less oil or skip pouring the cooked oil over the eggs as I suggest. If you want the eggs to have crispy edges, cook each one separately." — Reem Kassis in "The Palestinian Table." (Photo credit: Dan Perez)



5 minutes (2 minutes active)

Dale C.

Labaneh? Labneh?

Lynn C.

Hi Dale -

Tangy, thick, and creamy, labaneh (also known as labneh or labne) is basically yogurt cheese. Just like Greek yogurt, it is made by straining yogurt until it loses most of its liquid. If you think of Greek yogurt as strained yogurt, labneh is extra strained yogurt.

The Milk Street Team

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