Eggah bi Lahma

Meat Eggah

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

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  • 1 large potato (optional)
  • 1 large onion, chopped
  • Oil
  • 500 g


Peel the potato and chop or grate it coarsely.

Fry the onion in 2 tablespoons oil until it is golden. Add the minced meat, crush and stir it until it changes colour. Add the salt and pepper, spices and parsley and remove from the fire.

Beat the eggs lightly with a fork in a bowl. Add