Beyd Mghelef
(Meat-covered Eggs) Recipe
Origin: Algeria Period: Traditional
|
|
|
In effect these are traditional Algerian versions of Scotch eggs (but using minced beef and without the breadcrumb coating).
Ingredients:
450g minced beef
1 small onion, very finely chopped
1 tsp salt
1/4 tsp freshly-ground black pepper
1/4 tsp ground cinnamon
1 egg, beaten
6 hard-boiled eggs, peeled
oil for deep frying
lemon wedges, to serve
Beyd Mghelef
(Meat-covered Eggs) Preparation:
Method:
In a large bowl combine the beef, onion, salt, black pepper, cinnamon and beaten eggs. Mix to combine thoroughly then take the eggs and slice in half lengthways.
One at a time, take the halved eggs and add 2 heaped tablespoons of the beef mixture. Use this to completely cover the egg until you have a round meatball with the egg buried in the middle. Set aside as you prepare the remaining eggs. When done, chill in the refrigerator for 20 minutes.
Add oil to a wok or deep frying pan or skillet. Add the coated eggs and fry for about 4 minutes, or until well browned and cooked through. Drain on kitchen paper then arrange on a plate and accompany with lemon wedges.
They can be served like this as a starter or can also be served over rice or couscous as a main course.
Read: Recipe Articles and Reviews
|
|
More African recipes... More North African recipes... More main course recipes... More Traditional recipes... More recipes for Meat... More Frying recipes... More recipes for Beef... More recipes for Eggs...
|
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.
Need to convert any units on this site?
As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g
For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary
|
One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation!
Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now!
As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today!
|
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
This traditional African recipe is brought to you by the Help Stefan Campaign please take a few minutes to make a donation to help a Liberian/Sierra Leonian refugee rebuild her life below (all donations are made securely via PayPal):
Other recipes with beef and eggs as primary ingredients:
Gâteau Physalis
Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179
Join the Celtnet Recipes Discussion Forum
The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system:
you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my Recipes of Africa eBook which contains recipes from each and every country and region of Africa (over 800 packed into 550 pages). You also get brief country and region description, maps and discussion of typical foods. With this eBook you will learn the recipes and dishes of every single country in Africa, from North Africa, through West Africa, Central Africa, East Africa and South Africa. This is the most comprehensive collection of African recipes ever collected in one place. Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running. If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
printer-friendly version
