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Mfarakeh
Arab mezze dish From Wikipedia, the free encyclopedia
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Mfarakeh (Arabic: مفركة, also spelled mofarakah or mufaraqah also known as batata wa bayd[1] (Arabic: بطاطا وبيض, lit. 'potatoes and eggs') is an Arab dish made of potato, egg, ghee, cumin powder, salt and pepper, in addition chopped coriander leaf for garnish.[2][3][4][5] This dish is very simple to make for breakfast, lunch or dinner. It is eaten with Arabic bread (Pita) and Arabic tea.[6]
Mfarakeh is traditionally served as part of a mezze in the Arab world, especially in the Levant (Lebanon, Syria, Palestine, Jordan).[7]
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Etymology
Look up فرك in Wiktionary, the free dictionary.
The word "mfarakeh" (Arabic: مفركة) is derived from the Arabic verb, Arabic: فرك, romanized: farak, meaning "the rubbed".[8] The root is also used to describe the crumbling apart of fully ripe wheat when rubbed in one's hand[9] or even a wooden whisk used to break up food.[10] This renders the meaning closer to "that which is crumbled or broken apart into bits"; descriptive of the way the egg falls in crumbles around the potatoes.
Another name for it is mfaraket baid o batata, meaning "rubbed eggs and potatoes".[11]
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History
Two recipes for mufarraka were described in a cookbook by 13th-century Abbasid author Muhammad bin Hasan al-Baghdadi.[12] One recipe called for frying eggs and fish in sesame oil, while the other called for chicken liver in place of fish.[12]
Variations
The ingredients can be cooked together in a pan like an omelette,[1] or can be cooked separately and made into a salad.[13][11]
A variety of spices are used, such as sumac, za'atar,[1] or seven-spice.[13]
Mfaraket Koosa
Mfaraket koosa (Arabic: مفركة كوسا, lit. 'Zucchini mfarakeh') is a similar dish made with zucchini or courgette, it can be made with eggs,[14] or sometimes meat, or even vegan.[15][16][17] It is sometimes made by sautéing the leftover pulp from coring zucchinis used in making stuffed zucchinis.[18]
The name mfaraket koussa also refers to a Syrian and Lebanese zucchini stew.[19][20][15]
See also
References
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