Scotchman's Lane Eggs |
| 2 lb lean ground lamb
2 onions; grated 2 garlic cloves; grated 1 cup fine bulgur; soak in water 1/2 cup parsley; minced 1/4 cup coriander leaves, fresh; minced 1/2 teaspoon tabasco sauce 1 salt and pepper to taste 2 teaspoon lemon juice 1 teaspoon cumin seeds; ground 1 knob ginger, fresh; grated 1/2 teaspoon coriander seeds; ground 2 small egg; lightly beaten butter to grease pan 12 eggs; hard cooked, peeled butter, cut in small pieces Soak bulgur for several hours in cold water and drain before using. This may be more bulgur than you need. Hard boil the eggs - small eggs work better than large ones - and peel them. Preheat the oven to 400F and butter an bake-proof pan. In a bowl, mix together the lamb, onions, garlic, parsley, cilantro, Tabasco, salt and pepper, ginger, lemon juice, spices, and beaten egg. Add half the bulgur and mix well. If the mixture is crumbly add some more of the bulgur. Wet your hands in cold water and cover
each egg completely with the meat mixture. Place in the covered eggs in
the prepared baking pan. Dot each "egg" with butter and bake for
20-25 minutes. Refrigerate and then slice each egg in quarters lengthwise.
Serve as an appetizer at room temperature or cold. They can be served with
a dipping sauce (a cucumber raita or mustard sauce) but it isn't necessary.
|
|
|