Bayḍ Maṣūṣ (Poached Eggs in Vinegar-Celery Sauce)
Origin: Baghdad, Iraq
Source: Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
Ingredients
- sesame oil
- celery
- coriander
- cumin
- cinnamon
- mastic
- vinegar
- saffron
- eggs
Instructions
- Bring fresh sesame oil (shīraj) to a boil in the pot.
- Lay celery (karafs) on top and let it fry down.
- Sprinkle with finely ground coriander, cumin, cinnamon, and a little mastic (muṣṭakā).
- Pour in vinegar as needed and tint with a little saffron.
- At a full boil, break the eggs onto it as 'eyes' and, once set, serve.