Aijet Beythat

Egg Kabab

8 hard-cooked eggs, shelled

1/4 cup butter

1/3 teaspoon salt

3/4 teaspoon paprika

3/4 teaspoon white pepper

3/4 teaspoon cinnamon

PRICK whites of eggs all over so they won't split as they are heated through.

SAUTÉ eggs in butter over low heat, turning, until light brown.

MIX seasonings. Sprinkle over eggs.

YIELD 4 to 8 servings.

From "Arab World Cook Book" by Nahda Salah