Book of Middle Eastern Food
Eggah bi Lahma (Meat eggah)
Page 147
Cuisine: Middle Eastern | Course Type: Main Courses
(1 review)
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Recipe Reviews
wester from Soesterberg, Utr
This is a very nice way to stretch ground meat - I fed 4 adults and 4 children on less than a pound of meat.
Personally, I did not find the taste very exciting, but everybody else liked it and the guests asked for the recipe.
I cooked it on pretty low heat but not very low as she says, I think else it would not have been cooked through in 20 minutes.
Next time, I think I will add the eggs to the meat one by one, instead of beating them first and then mixing. I think that will make it easier to mix everything together.
(edited 18th November 2013) (0) comment (1) useful
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