Ingredients:

According to Mamie Lina, you absolutely must use a Tefal mould 20 cm in diameter and 10 cm in height. Success guaranteed!

• 2 raw chicken breasts
• 2 hard-boiled eggs
• 12 eggs
• juice of half a lemon
• salt,
• 1/2 glass of sunflower oil
• 1/2 glass of chicken stock or lukewarm water

Finely chop the raw chicken breasts and place them in a mixing bowl. Add the salt, pepper and eggs one by one, beating with a fork and lightly mashing the chicken to obtain a smooth, homogeneous mixture. Add the hard-boiled eggs cut into cubes and the lemon juice. Preheat the oven to 180 °C. Pour the oil into the mould and grease the sides all the way to the top. Place the mould on the hob to heat. As soon as the oil is hot and bubbling, pour in your mixture and cook over a low heat for about ten minutes. Carefully transfer the mould to the preheated oven and bake for 45 minutes. Keep an eye on it — it is ready when the surface is puffed up and golden to your liking and a skewer inserted into the Makoud comes out clean and dry. As soon as the Makoud comes out of the oven, pour the half glass of chicken stock or lukewarm water over it, leave to cool, then unmould. Slice and serve with lemon wedges.