{"id":9418,"date":"2017-07-23T21:03:41","date_gmt":"2017-07-23T21:03:41","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=9418"},"modified":"2026-10-28T23:15:38","modified_gmt":"2026-10-28T23:15:38","slug":"eggs-and-meat","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/eggs-and-meat\/","title":{"rendered":"Lebanese Eggs and Meat (Bayd bi Lahme)"},"content":{"rendered":"

In an effort to lose weight, I have been digging into my collection of old low-carb recipes, looking for dishes that keep me full for longer! Eggs and <\/strong><\/p>\n

Lebanese Eggs and Meat (Bayd bi Lahme)<\/div>\n
In an effort to lose weight, I have been digging into my collection of old low-carb recipes, looking for dishes that keep me full for longer! Lebanese Eggs and Meat<\/strong>, known natively in Arabic as Bayd bi Lahme<\/strong> (or cooked scramble-style as Mfarakeh<\/strong>), is a humble Middle Eastern dish made with just a few simple ingredients.<\/div>\n
At first glance, it looks like standard sunny-side-up eggs, right? That\u2019s because for this specific recipe, the egg yolks are left fully intact! You first sear the minced lamb or beef until beautifully browned, make nests in the meat, then carefully crack the eggs into those wells and cover the skillet with a lid until the whites are fully set.<\/div>\n
Everything comes together in one skillet, and the spices bring all the flavors into a delicious balance. I have always loved eggs in every form: plain eggs, eggs and potatoes, eggs and tomatoes, zucchini scrambled eggs, and, of course, eggs and meat!<\/div>\n
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The Sunny-Side-Up Method vs. Scrambled Mfarakeh
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While my recipe card below details the nested, sunny-side-up version we love to make at home, this dish is highly customizable. I fondly remember my grandmother making a scrambled version of this dish on Sundays, serving it with pickles, tomato wedges, olives, and Arabic bread.<\/div>\n
If you prefer your eggs the way my granny made them instead of the covered, whole-egg method, the adjustment is simple: brown and season the minced meat as directed, pour in your whisked eggs, and stay close with a wooden spoon, turning and folding everything repeatedly over medium heat until a soft scramble forms. Both methods are entirely fuss-free, satisfying, and packed with protein, making them a wonderful option when you want a filling, low-carb meal.<\/div>\n
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More Egg Recipes to Enjoy!<\/h2>\n