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 Algerian - Covered Eggs (Beyd Mghelef)
adapted from The Great Book of Couscous by Copeland Marks
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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4
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Time to Make
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0:00
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Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
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