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Spiced, Kosher Scotch Eggs



Cook Time:

1 hour

Can I adapt this easily as a vegetarian or vegan?

Not this time, try another recipe instead!

Served as part of a cold buffet spread or at picnics, 'qwaissat' literally translates as 'a good little thing'.


  • 4 hard-boiled eggs, shelled

  • 500g beef or lamb mince

  • 2 eggs, beaten

  • 1/4 cup breadcrumbs

  • 3/4 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/2 teaspoon allspice or baharat

  • Oil for deep frying

  • 170ml white vinegar

  • 170ml water


Step One

In a small bowl mix together the ground meat, 1 beaten egg, breadcrumbs, salt, pepper, and allspice or baharat. Divide mixture into four portion

Step Two

In the palm of your hand, divide the meat into 5 and 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. 

Step Three

Smooth each ball by rubbing with the remaining beaten egg

Step Four

Deep-fry each ball for no more than a minute, one at a time; making sure to keep turning in the oil so that they do not split open

Step Four

Submerge the fried qwaissat into a saucepan with the cold water and vinegar

Step Five

Bring to a boil and simmer over a medium heat until the water has reduced and only minimal liquid remains in the pot

Serve cold and sliced


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