1641. Makdous Toast

No, I take what I said in the last post back; you definitely cannot say you've had enough toast. We just might have toast until Ramadan starts in two weeks... Thank you to the brave few who came forward with their suggestions in the last post. I will be making each one of your requests insha Allah. For the rest, the forum is still open so go and get yourselves heard! 

The sheer variety demonstrated by this creation is a testament that toast never has to be boring. My affection for sourdough continues, and looks unending, but really, you can use your favorite bread. Makdous is a Palestinian pickled baby aubergine stuffed with red chilli and walnut, immersed in olive oil. Strong, gutsy, Palestinian flavors right there. Some thick unctuous lebne tops a toasted (actually, shallow fried in olive oil) slice of bread, the chopped makdous goes on top, and a lacy-edge olive oil fried sunny side up tops the lot. To be made and consumed immediately.

Ingredients: serves 1

1 slice sourdough bread

2 Tbsp lebne

2 small makdous (or 1 large)

1 egg

olive oil

salt and pepper

Method:

Heat a generous amount of olive oil in a pan and shallow fry the toast until golden on both sides.

Spread the lebne on the toast and top with the chopped makdous.

Fry the egg in the same olive oil in the same pan, seasoning and spooning the hot oil over the top to cook the remaining white jelly. Top the prepared toast with the egg and serve immediately with an optional drizzle of tobasco.

صحة و عافية