Kibbeh-flavoured scotch eggs

Kibbeh-flavoured scotch eggs

avatar Goody Kitchen

Recipe by: Goody Kitchen

  • 10 Persons
  • 40 Minutes
  • Medium Recipe

Serving Size

  • Season to Taste

  • 1

    Cook the quail eggs in boiling water for 2 minutes and 15 seconds then immediately plunge into iced water. Once cooled, careful peel.

  • 2

    For the kibbeh mince, mix the lamb mince with the allspice, black pepper, cumin, pine nuts and parsley. Season well then divide into 10 even balls.

  • 3

    Working one at a time, press the mixture flat in between your hands. Pop a quail egg in the middle then wrap the mince around the egg, making sure there are no holes. Chill for 30 minutes.

  • 4

    Put the flour, eggs (beaten) and breadcrumbs (with the zest) in separate containers or bowls. Heat a deep-fat fryer to 190C. (If doing this in a saucepan, fill your largest pan halfway with oil, then heat to 190C.)

  • 5

    One at a time, roll the eggs in the flour. Dust off any excess, roll in the egg wash, then finally in the breadcrumbs.

  • 6

    Deep fry until golden brown. Serve immediately with lemon wedges and mayonnaise.