Mfarakeh

Mfarakeh

Mfarakeh
Alternative names	mofarakah, mufaraqah
Type	Breakfast
Place of origin	Levant
Region or state	Arab world
Serving temperature	Hot
Main ingredients	potato, egg, ghee

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]

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]

The ingredients can be cooked together in a pan like an omelette,^[1] or can be cooked separately and made into a salad.^[12][11]

A variety of spices are used, like sumac, za'atar,^[1] or seven-spice.^[12]

Mfaraket Koosa (Arabic: مفركة كوسا, lit. 'Zucchini mfarakeh') is a similar dish made with zucchini or courgette, it can be made with eggs,^[13] or sometimes meat, or even vegan.^[14][15][16]

The name mfaraket koussa also refers to a Syrian and Lebanese zucchini stew.^[17][18][14]

• Arab cuisine
• Egg and chips
• Eggah
• Batata harra