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Meat eggah (Eggah bi lahma) from A Book of Middle Eastern Food by Claudia Roden

  • parsley
  • eggs
  • ground lamb
  • store-cupboard ingredients

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef for lamb. See recipe for variations.

  • wester on November 18, 2013

    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.

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