This is about running a boarding cattery in Spain, writing a book about the experience, as well as recipes for food enjoyed at the time.
Tuesday, 1 March 2016
Arabic Minced Lamb Omelette
I think it is called "Mekloma". My husband taught me how to make this and his father taught him.
400g of minced lamb
7-8 beaten eggs (medium) or 6 (large)
salt and ground black pepper
A little oil
Lemon to serve
Fry the minced lamb in the oil over a low heat for a few minutes, then add salt and lots of black pepper. Cover the meat with water and cook for 20 minutes, adding more water if it evaporates. When the meat is cooked and all the water has evaporated, cover the meat with the beaten eggs, stirring a little with a wooden spoon, so that the eggs sink in and start to cook. When the eggs are cooked it can be divided into wedges and served with salad or potato wedges. It is also nice when served cold.