Eggs & Sumac – Bayd Bi Sumac

  • Servings: 4

This Lebanese speciality dish is generally served for breakfast. It’s minty, garlicky and subtly enhanced by the acid taste of sumac! It’s a delight any time of the day. Young and old love it!

NB: Sumac is the dried fruit of Rhus Coriaria, a small tree native to Southern Europe and Western Asia. The reddish-purple powder is used as a sour condiment and spice in Lebanese and other Regional cuisines. It has been reported that sumac has significant antioxidant qualities.
You can buy sumac from the main supermarkets in UK and/or from Middle Eastern groceries.


  • 8 eggs
  • 2 or 3 cloves of garlic, mashed
  • 2 tbsp of sumac
  • Lemon juice, to taste
  • 1 flat tsp of dry mint
  • Half tsp of allspice
  • 2 or 3 tbsp of water
  • 3 tbsp or more of olive oil
  • Salt, to taste


Step 1

In a bowl, dilute the sumac in 2 or 3 tablespoons of water then add into it the mashed garlic, allspice, salt and lemon to your taste. Mix and put aside.

Step 2

Heat the olive oil in a frying pan, break the eggs into it and cook for a few seconds, until the whites solidify. Pour the contents of the bowl into the pan and let reduce for 1 to 2 minutes. Sprinkle with dry mint and serve immediately.

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