Title: Beidh B'laham (Eggs & Meat Patties)
Categories: Jewish Iran Israel Beef Meat
Yield: 1 Servings

1/2	lb	Ground beef, chicken, or ground lamb
2	md	(abt 1 c) onions, chopped OR scallions, thin-sliced
1	c	Celery leaves or Italian flat-leaf parsley, fine-chopped
5		Eggs, beaten
1	ts	Salt, or to taste
1/2	ts	Pepper
		Sufficient corn oil, for frying

Ground beef, chicken, or lamb may be used depending upon personal taste. My teacher preferred chicken since it has less fat and produces a lighter patty. On hand, I prefer lamb since it is closer to the Baghdad traditional and flavor appeals to me. And so it goes.

1. Mix everything together except oil. 2. Heat about 1/4 of corn oil in a skillet and drop in 1 full tb egg/meat mixture. Flatten patty slightly with the back of spoon. Fry over moderate heat until golden brown on both sides. Continue until all patties are fried. Drain on paper towels. Serves as an additional dish for dinner with other Baghdad foods. Makes an excellent with drinks or sandwiches for children. Serve warm or cold. Makes about 20 patties.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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