Egg kefta

Name: Egg kefta
Prep time: 30 min
Cook time: 35 min
Total time: 70 min
Yield: 4
Cuisine: Tchad
Ingredients: 600 g ground beef, 15% fat; 3 medium eggs, about 150 g without shells; 90 g onion; 8 g garlic; 10 g washed dried parsley; 2 g ground cumin; 20 ml oil; 50 ml water for cooking meatballs; 3 g salt; 1 g black pepper; Water for boiling eggs, discarded

🥚 Cumin and parsley beef meatballs filled with hard-boiled egg quarters.

Ingredients

600 g ground beef, 15% fat
3 medium eggs, about 150 g without shells
90 g onion
8 g garlic
10 g washed dried parsley
2 g ground cumin
20 ml oil
50 ml water for cooking meatballs
3 g salt
1 g black pepper
Water for boiling eggs, discarded

Preparation

Simmer eggs in water about 10 minutes until whites and yolks are firm. Cool in cold water, peel and cut each into 4 quarters, making 12.

Finely chop onion, garlic and parsley. Mix with beef, cumin, salt and pepper. Divide into 12 portions, enclose one egg quarter in each and seal joints carefully.

Heat oil in a large sauté pan. Brown balls in two batches about 8 minutes total, turning carefully. Return all to pan without stacking.

Add 50 ml water to base, cover and cook gently about 12–15 minutes, turning once. Check at least 72 °C in meat layer of a large ball, not only the cooked egg. Continue if needed, adding a little hot water if dry.

Rest 5 minutes and serve 3 balls per person. Reference: 30 preparation/shaping, about 35 cooking including eggs, 5 resting, total 70 minutes; some tasks can overlap.