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Khorma tokhme morgh (Dates and eggs)

(Erik Jacobs for The Boston Globe)
August 19, 2009

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Serves 4

1/4 cup ( 1/2 stick) butter
8 jumbo dates, pitted and halved
5 eggs, lightly beaten
Lavash or pita bread (for serving)
1. In skillet, melt the butter over medium-high heat. Add the dates and cook, mashing the dates with a spoon, for 5 minutes or until they are soft and nearly falling apart.

2. Pour in the eggs. Lower the heat to medium-low and cook, scraping the edges of the egg mixture into the center, until the eggs are set. Serve with bread for scooping. Adapted from Tabrizi Bakery