Spiced, Kosher Scotch Eggs
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
In a small bowl mix together the ground meat, 1 beaten egg, breadcrumbs, salt, pepper, and allspice or baharat. Divide mixture into four portion
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.
Smooth each ball by rubbing with the remaining beaten egg
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
Submerge the fried qwaissat into a saucepan with the cold 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
Serve cold and sliced