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Our cookbook of the week is The Arabesque Table by Reem Kassis. Over the next three days, we’ll feature more recipes from the book and an interview with the author.
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Reem Kassis found the inspiration for this dish in a 10th-century Arabic cookbook,
Kitab al-Tabikh. Narjissiyeh means “like narcissus,” she explains, and refers to a class of dishes featuring fried eggs. Its resemblance to the flower — white, yellow and green — is thought to have given the medieval dish its name.
There are many variations of narjissiyeh, she adds, and this version can be made either vegetarian or non-vegetarian. For both, the vibrant fava beans and sunny fried eggs are key.