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Bayd wa Khodra (Lebanese Egg Pie with Vegetables)
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Bayd wa Khodra (Lebanese Egg Pie with Vegetables)

A recipe for Bayd wa Khodra (Lebanese Egg Pie with Vegetables) from the cookbook, Man'oushé.
Course Main
Cuisine Lebanese
Keyword egg, Lebanese, Lebanon, pie
Prep Time 30 minutes
Cook Time 7 minutes
Resting Time: 2 hours
Total Time 2 hours 37 minutes
Servings 4 Pies

Ingredients

Dough:

  • 2 1/2 cups (13 ounces/360 grams) white bread (strong) flour
  • 1 cup (5 ounces/150 grams) cake flour
  • 1 teaspoon active dry yeast
  • 1 1/4 cups (300 ml) of lukewarm water 105-115˚F
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil

Topping:

  • 8 large eggs 2 for each pie, at room temperature
  • 1 medium onion finely chopped
  • 2 medium tomatoes finely chopped
  • 1 bunch of fresh mint leaves finely chopped
  • 1/2 bunch of fresh flat-leaf parsley finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch cinnamon
  • 1 tablespoon vegetable oil

Instructions

To make the dough:

  • Measure the flours.
  • Dissolve the yeast in the water and set aside for a couple of minutes. Sift flour and salt together into a bowl and stir in the sugar (it is important to mix the dry ingredients first).
  • Gradually pour the yeast water and the oil into the dry ingredients and mix.
  • Knead the mixture to make soft dough.
  • Tip the dough onto a lightly floured surface and knead for 5 to 10 minutes until smooth and elastic. (If you are using a food processor or stand mixer, add the dry ingredients first, then gradually add the liquids. Start at a low speed, and gradually turn up the speed, running the machine for 1 minute. Always stand close to the machine while it is running).
  • Place the dough into a large bowl dusted with extra flour or greased with olive oil (this will prevent the dough from sticking to the surface of the bowl). Cover the bowl with a damp dish towel and leave to rise in a warm place, free of drafts, for 1 1/2 to 2 hours, or until doubled in bulk. I usually place my dough in an unheated oven to rise.
  • Punch down the dough. On a floured surface, form the dough into a log. Pinch off the dough to form 4 equal-sized balls (unless otherwise specified in the pie recipe). Flour or grease the bowl again and leave to rise for an additional half-hour.
  • Flatten each ball with your palm.
  • Using a rolling pin, roll out each ball of dough into a disc of about 10 in (25 cm) and a thickness of 1/4 in (6 mm).
  • If you are using a conventional oven, spread the circles onto a baking or crisping pan or place your baking stone on the bottom shelf of the oven before preheating.

To make the topping:

  • In a mixing bowl, beat the eggs. Add the onion, tomatoes, mint, parsley, salt, pepper, cinnamon, and vegetable oil, and mix well.
  • Using your fingertips, raise the edges of the dough slightly to prevent the eggs from running.
  • If you are using a cast-iron crepe pan, griddle, or convex disc (saj), preheat over high heat. Heat the dough until small bubbles form; then lower the heat and very carefully ladle in the egg mixture. Cook until the eggs have set and the edges are crisp, about 3 to 5 minutes, depending on the heat source. Lightly spray the cooking surface with water between pies, and wipe away any debris.
  • If you are using a conventional oven, preheat the oven to 400 degrees F (200 C/Gas mark 6). Carefully ladle in the egg mixture and bake the pies for 7 to 10 minutes on the bottom shelf until the eggs are cooked and the edges are slightly golden, watching carefully so they don't burn.
  • Serve the pies hot.