Mùjmèr

Ingredients

• 2.5 pounds raw mutton or veal (Use either raw mutton or veal. Ask your butcher to mince it, or use a food processor at home. 2.5 pounds is the midpoint of the original 2–3 pound range.)
• 1.5 ounces fresh butter (For the initial browning of the meat. 1.5 oz is the midpoint of the original 1–2 ounce range. Unsalted butter works best.)
• 0.5 teacup water (Approximately 4 tablespoons or 60 ml. This helps steam the meat before it browns.)
• 1 pinch salt (A small pinch to season the meat while it browns. Adjust to taste.)
• 2 medium onions onions (Chopped very finely. The midpoint of the original 2–3 onion range.)
• 1.5 handfuls fresh parsley (Leaves picked from the stems. The midpoint of the original 1–2 handful range. Roughly chop before adding if preferred.)
• 1 French roll (crumb only) crumb of a French roll (Remove and discard the crust. Soak the soft inner crumb in cold water for a few minutes, then squeeze out excess water before use. A small bread roll or equivalent amount of soft white bread works well.)
• 3 large eggs eggs (The midpoint of the original 3–4 egg range. Beat lightly before adding to help them incorporate evenly.)
• 1 pinch salt (To season the final mixture. Add to taste.)
• 1 pinch pepper (To season the final mixture. Add to taste.)
• 2 ounces fresh butter (For frying the final mixture. Use enough to generously coat the base of your frying pan — roughly 2 ounces or 4 tablespoons. Unsalted butter is recommended.)

Instructions

1. 1If your butcher has not already done so, mince 2–3 pounds of raw mutton or veal. You can do this by chopping the meat very finely with a large sharp knife on a clean cutting board, or by pulsing it in a food processor until finely minced but not paste-like. Set the minced meat aside.
2. 2While the meat is being prepared, remove the crust from the French roll and discard it. Place only the soft inner crumb into a small bowl and cover with cold water. Allow it to soak for 5 minutes, then lift it out and firmly squeeze out as much water as possible with your hands. Set the squeezed bread aside.
3. 3Place the minced meat into a medium stewpan or saucepan. Add 1–2 ounces of fresh butter, half a teacup of water (about 60 ml), and a small pinch of salt. Place the pan over medium heat on your stovetop — this replaces the original charcoal fire. Once the contents begin to boil and bubble, stir continuously with a wooden spoon, breaking up any clumps of meat. Continue stirring and cooking until all the moisture has evaporated and the meat is nicely browned. This will take approximately 10–15 minutes. The pan will go from steamy and wet to dry and sizzling — that is your cue that the moisture has dispersed.
4. 4Once the meat is browned and all the moisture has evaporated, remove the pan from the heat. Carefully transfer the browned meat into a large mixing bowl using a spoon or spatula. Allow it to cool slightly for a few minutes so that it does not cook the eggs when they are added in the next step.
5. 5To the bowl of browned meat, add the finely chopped onions, the picked parsley leaves, the squeezed soaked bread crumb, and 3–4 lightly beaten eggs. Season with a small pinch of salt and a small pinch of pepper. Using a fork or your hands, mix everything together thoroughly until well combined and evenly distributed throughout the mixture.
6. 6Place a large, wide frying pan over medium heat. Add a sufficient quantity of fresh butter — roughly 2 ounces or 4 tablespoons — to generously coat the entire base of the pan. Allow the butter to melt and heat until it is foaming and just beginning to bubble. Do not let it turn brown at this stage.
7. 7Once the butter is hot and bubbling, pour the entire meat and egg mixture into the frying pan and spread it out evenly with a spoon or spatula to form a flat, even layer like a large thick omelette or frittata. Reduce the heat slightly to medium-low. Allow the mixture to cook undisturbed for approximately 8–10 minutes, or until the top appears mostly set and the underside is nicely golden brown. You can gently lift an edge with a spatula to check the colour.
8. 8Once the first side is nicely browned and the top of the mixture is set firm enough to hold together, it is time to flip it. The easiest method for a beginner: place a large flat plate or a second frying pan lid face-down over the pan, then carefully and quickly flip the pan so the mixture lands on the plate browned-side up. Slide the mixture gently back into the frying pan, uncooked-side down. Continue cooking over medium-low heat for a further 6–8 minutes, or until the second side is also nicely golden brown.
9. 9Once both sides are nicely browned, slide or transfer the Mùjmèr onto a clean serving plate. Serve immediately while piping hot. Slice into wedges at the table as you would a frittata or thick omelette.