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Algerian   -   Covered Eggs (Beyd Mghelef)   adapted from The Great Book of Couscous by Copeland Marks

  • 1 Pound Ground Beef
  • 1 Small Onion -- finely chopped
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1/4 Teaspoon Cinnamon
  • 1 Medium Egg -- beaten
  • 6 Medium Hard-Boiled Egg
  • Oil -- for deep frying
  • 1 Large Lemon -- cut into wedges
Directions Mix beef, onion, salt, pepper, cinnamon and egg together. Set aside. Peel hard boiled eggs and cut in half crosswise. Take 2 heaping tablespoons of beef mixture and cover the egg half. Form a meatball with the egg in the center. Heat oil in skillet and fry meatballs for 4 minutes. Drain and serve with lemon wedges. Can be served over rice or couscous.
Serves 4
Time to Make 0:00

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