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Beid Hamine
Hamine Eggs
Preparation info
- Difficulty
Easy
Appears in
Published 1986
Method
Great favourites of ancient origin.
Put the eggs and skins from several onions in a very large saucepan. Fill the pan with water, cover and simmer very gently over the lowest heat possible for at least 6 hours, even overnight. A layer of oil poured over the surface is a
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