Serves 3- 4
Ingredients
200g of lamb, minced
1 medium-sized onion, diced
1 garlic clove, mashed
½ cup of sliced mushrooms
1 bunch of dill, minced
1 tablespoon of flour
3 tablespoons of milk
6 eggs
Salt and black pepper, to taste
½ teaspoon of meat spices
Instructions
In a large pan, heat some oil. Add mushroom and stir well until cooked. Remove and set aside.
Add more oil to the same pan, and cook onion until golden, then add garlic and stir thoroughly. Add the minced lamb.
Stir the mixture over high heat until done and liquid is cooked out; then season with salt, black pepper and meat spices. Add the mushrooms back in.
In a bowl, combine together egg, milk, flour and minced dill.
Add the egg mixture to the lamb and mushroom mixture in the pan.
Cover and cook until the egg is done.
You can also bake the dish in the oven at a medium heat.
Cut the makhlama as desired and serve with salad and bread.
Wafaa Al Kandri cooks classic Ramadan dishes in Salt and Pepper season two, every Sunday and Tuesday at 1pm on Fatafeat.
