Ingredients

serves 8

　　3 slices white bread, crusts removed

　　2 pounds ground beef or lamb

　　2 egg whites

　　1 teaspoon ground cinnamon

　　1/2 teaspoon grated nutmeg

　　Salt and pepper

　　1 onion, finely chopped

　　2 tablespoons finely chopped flat-leaf parsley (optional)

　　4 hard-boiled eggs, shelled

　　Flour

　　Vegetable oil

　　1/3 cup tomato paste

　　3 bay leaves

　　1 stalk celery with leaves, chopped

　　

Step 1

Soak the bread in water and squeeze dry. Put it in the food processor with the meat, egg whites, cinnamon, nutmeg, salt, and pepper and process to a soft paste. Then mix in the onion and the parsley, if using.

　　

Step 2

Divide the meat mixture into 4 equal parts and shape each portion round a hard-boiled egg, making 4 oval rolls. Pat and press the meat firmly round the eggs so that the rolls do not come apart during cooking.

　　

Step 3

Flour the rolls and fry briefly in hot shallow oil, turning them, until lightly browned all over.

　　

Step 4

In a large pan, make a sauce by mixing the tomato paste with about 1 1/4 cups water. Add the bay leaves, celery, salt, and pepper. Bring it to the boil and simmer for a few minutes. Then put in the meat rolls and simmer gently for about 20 minutes, until they are well done and the sauce has reduced.

　　

Step 5

Lift the rolls out very carefully. Serve them sliced, hot or cold, with the sauce poured over.

　　

Variation

Step 6

A Persian version is made by adding about 1/3 cup yellow split peas, boiled until soft and drained, to the meat mixture, and embedding a few soaked pitted prunes next to the hard-boiled eggs.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf