Kefta with Eggs Traditional Algerian recipe For the kefta: 450 g (1 lb) boneless beef or lamb, minced 50 g (1¾ oz) beef or lamb fat, minced 3 tablespoons chopped fresh coriander 3 tablespoons chopped fresh flat-leaved parsley 1 onion, finely grated 1 teaspoon ground cumin 1½ teaspoons paprika 1/4 teaspoon Cayenne pepper 1/4 teaspoon ground white pepper 1 small teaspoon salt 1 tablespoon sunflower oil 2 tablespoons water For the eggs: 75 g (2¾ oz) unsalted butter 4 eggs 1/2 teaspoon paprika Pinch of Cayenne pepper 1/4 teaspoon salt To make the kefta, put the minced meat and minced fat in a large bowl. Add all the ingredients and knead everything together with your hands, for 5 minutes, until perfectly mixed. Put some oil in a little bowl and oil your hands slightly, then take a small quantity of the kefta mixture and shape it with your hands, to the shape and size of a large marble. Continue in the same manner until the kefta mixture is finished. Put the keftas on an oiled tray as you shape them. Heat the oil in a large tagine plate or flameproof casserole dish and brown the meatballs, turning them regularly to colour them all over. The keftas will give off quite a bit of juice. Remove the keftas from the dish and keep aside. Raise the heat to reduce and thicken the juice. Return the kefta to the tagine. Break the eggs carefully on the kefta and sprinkle with paprika, Cayenne pepper and salt. Cook until the egg whites are just set and the yolk is still soft and serve at once, while still very hot. Serves 4 as a main course. From "The Momo Cookbook" by Mourad Mazouz middle eastern recipe index christina m k al-sudairy buy the book!