Quaisat - The Sudanese Scotch Egg

I had heard much about Quaisat from various members of the community.  Served as part of a cold buffet spread or at picnics, 'quaisat' literally translates as 'a good thing'.  This recipe was given to me by Rachel Abboudi, whose mother-in-law Janette Abboudi ("the Queen of the Quaisat") contributed it towards for a Chabad cookbook in Israel.

Ingredients

4 hard-boiled eggs, shelled
1 lb. ground beef
2 eggs, beaten
1/4 cup matzoh meal
3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. allspice
Oil for deep frying
3/4 cup white vinegar
3/4 cup water

Method

  • In a small bowl mix together the ground beef, 1 beaten egg, matzoh meal, salt, pepper, and allspice. Divide mixture into four portions. 
  • In the palm of your hand, flatten each portion into a patty. Put 1 hard-boiled egg in the middle of each patty and close the meat around it. This is done by pinching meat at the seam and patting well between both palms. Smooth the ball by glazing with the remaining beaten egg. 
  • Deep-fry each ball, one at a time; making sure to keep turning it so that it does not split open. 
  • In another pan (large enough for all four to fit at the bottom) place the cooked quaisat into a cold mixture of water and vinegar.  Bring to a boil and simmer over a medium heat until the water has reduced and only minimal liquid remains in the pot. 
  • Cool the balls down in the refrigerator and serve cold, cut into slices 1cm thick. 
Janette Abboudi preparing a large platter of Quisat slices for a family event in the United States.

Janette Abboudi preparing a large platter of Quisat slices for a family event in the United States.