YEMENI LAHSA
Inspired by a Instagram recipe, I have tweaked the recipe a little. It was delicious and very very easy to make. The name originates from cream cheese forming a thin layer on top of a runny egg gravy. I changed the cream cheese to a homemade cheese sauce. And it was still so good. We had it with Indian pav bread, lightly tawa toasted with butter. Cheese sauce.
Heat 2 tbsps butter
- +2 tsps chopped garlic
- + 1. 5 tbsp of flour.
Saute for a while.
- + 1 cup milk.
- + 1/2 cup packed Quick melt cheese. ( I used Kraft)
- + 1 tsp oregano.
- Salt to taste.
- Let cook and strain
- Keep aside.
To cook the eggs.
Heat 5 to 6 tbsps olive oil in a pan
+2 large chopped onions
Cook till translucent.
- + 3 large chopped tomatoes.
- + 1 heaped tsp each.. Cumin powder, red chilli powder, coriander power.
- + 1 tsp salt. Or to taste.
Mix well.
+ Tomato puree.. ( I used 120 gms from a tin, a local brand which was a thick sauce, and not pasty, pls adjust.)
- Add 3 eggs and quickly stir.
- Add about 1/4 cup water and cook further.
- Remove onto a pyrex dish
And put the cheese sauce on top of it.. Form a layer with the back of the spoon. Microwave for a minute.
Sprinkle some parsley or coriander.
Drizzle some olive oil *I drizzled some truffle oil, as I love it.
Serve Immediately with warm bread.
** vegetarians can add grated Paneer. I made the vegetarian version as well.
