Bus Station Kefta With Egg And Tomato Recipes

BUS STATION KEFTA WITH EGG AND TOMATO

Bus Station Kefta With Egg and Tomato image

This dish is very popular in bus and train stations around the middle east, would make a great informal brunch or supper dish. From Modern Moroccan by Ghillie Basan

Provided by lindseylcw

Categories Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces minced lamb, finely ground
1 onion, finely chopped
2 ounces breadcrumbs, freshly grated
5 eggs
1 teaspoon ground cinnamon
1 tablespoon parsley, finely chopped
2 tablespoons olive oil
1 teaspoon butter
14 ozcanned Italian tomatoes, chopped
2 teaspoons sugar
1 teaspoon ras el hanout spice mix
1 tablespoon coriander, chopped

Steps:

In a bowl knead the minced lamb with the onion, breadcrumbs, 1 egg, cinnamon, parsley and salt and pepper to taste, until well mixed.
Lift the mixture into your hand and slap it down into the bowl several times.
Take a small amount of mixture and shape it into a small ball about the size of a walnut, repeat with the remaining mixture to make about 12 balls.
Heat the olive oil with the butter in a large heavy fry pan and fry meat balls until nicely browned, turning occasionally so they cook evenly.
Stir in the tomatoes, sugar, ras el hanout and most of the coriander. Bring to the boil, cook for a few mins to reduce the sauce and roll the balls in the sauce. Season to taste with salt and pepper.
Make room for the remaining eggs in the pan and crack them into spaces between the meatballs.
Cover the pan, reduce the heat and cook for about 3 mins or until the eggs are just set.
Sprinkle with the remaining coriander and serve in the pan.

Nutrition Facts : Calories 454.2, Fat 26.9, SaturatedFat 8.7, Cholesterol 298.9, Sodium 261.8, Carbohydrate 24.4, Fiber 4.1, Sugar 10.1, Protein 29

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