Blehat Lahma bi Beid

Meat Rolls Stuffed with Hard-boiled Eggs

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

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  • 1 kg (2 lb) lean beef or lamb, minced
  • 3 slices white br


Mince the meat two or three times if possible, then work it to a very smooth paste with your hands. Soak the bread in water, squeeze it dry and crumble it into the meat. Add the onion, egg whites, spices, salt and pepper to taste, and chopped parsley if used. Mix well to a light paste.

Divide the mixture into four equal parts and shape each portion round a hard-boiled egg, making four o