Wednesday,23 January, 2019
Current issue | Issue 1381, (15 - 21 February 2018)
Wednesday,23 January, 2019
Issue 1381, (15 - 21 February 2018)

Ahram Weekly

Scotch egg in kebbeh  mixture balls

Scotch egg in kebbeh  mixture balls
Scotch egg in kebbeh  mixture balls

Serves 6


250 gm minced beef

250 gm bulgur (washed, drained, hand-pressed dry)

1 medium onion (chopped)

6 hard boiled eggs (shelled)

Oil for deep frying

30 gm butter

Salt + pepper + 7 spices + cinnamon



Mix beef mince with bulgur and a teaspoonful of each seasoning item and salt;  to taste.  In a food processor; add a handful of the mixture.  Process to soft.  Remove.  Repeat procedure until you process all quantity.  Blend mixture by hand into one quantity.  Divide into 6 equal quantities.  Shape each quantity into a ball.  Pressing your wet thumb into the ball; make a hole with enough room to insert the egg, then close the opening well; ensuring the mince mixture is securely covering the egg inside.  Return the ball into its original shape once more.  Repeat until all quantity of mixture is finished.  Deep fry balls to golden-brown in a hot mixture of oil and butter.  Remove with a slotted spoon on kitchen paper towels.  Serve warm with a labneh dip, tabouleh or a fatoush salad.

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