Covered Eggs (Beyd Mghelef)

Covered Eggs (Beyd Mghelef) Recipe from Algeria - Ingredients, Preparation Tips

Region / culture: Algeria | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 6

Introduction

Covered Eggs, also known as Beyd Mghelef, is a delicious and unique dish that features hard-boiled eggs covered in a flavorful ground beef mixture. This dish is popular in Middle Eastern cuisine and is often served as a main course or appetizer.

History

The origins of Covered Eggs can be traced back to Middle Eastern countries such as Lebanon, Syria, and Jordan. This dish has been enjoyed for generations and is a staple in many households in the region. The combination of tender hard-boiled eggs and savory ground beef makes for a satisfying and comforting meal.

Ingredients

1 lb (454 g) ground beef
1 Small onion, finely chopped
1 tsp salt
0.25 tsp pepper
0.25 tsp cinnamon
1 Medium egg, beaten
6 Medium hard-boiled eggs
oil, for deep frying
1 Large lemon, cut into wedges

How to prepare

1) In a mixing bowl, combine beef, onion, salt, pepper, cinnamon, and egg. Set aside.
2) Peel the hard-boiled eggs and cut them in half crosswise. Take 2 heaping tablespoons of the beef mixture and use it to cover each egg half, forming a meatball with the egg in the center.
3) Heat oil in a skillet and fry the meatballs for 4 minutes. Drain the excess oil and serve the meatballs with lemon wedges.
4) These meatballs can be served over rice or couscous.

Variations

You can add chopped parsley or mint to the beef mixture for added freshness.
For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the beef mixture.
You can also use ground lamb or turkey instead of beef for a different flavor profile.

Cooking Tips & Tricks

Make sure to use lean ground beef for this recipe to avoid excess grease.

- Be sure to season the beef mixture well with salt, pepper, and cinnamon for maximum flavor.

- When forming the meatballs around the hard-boiled eggs, make sure to seal the meat mixture tightly to prevent it from falling apart during frying.

- Serve the Covered Eggs with a squeeze of fresh lemon juice for a burst of citrus flavor.

Serving Suggestions

Covered Eggs can be served with a side of rice, couscous, or a fresh salad.

Cooking Techniques

Frying

Ingredient Substitutions

Ground lamb or turkey can be used instead of ground beef.

- Red onion can be used instead of white onion for a slightly different flavor.

Make Ahead Tips

You can prepare the beef mixture and hard-boiled eggs ahead of time and assemble the Covered Eggs just before frying.

Presentation Ideas

Serve the Covered Eggs on a platter with lemon wedges and fresh herbs for a beautiful presentation.

Pairing Recommendations

Covered Eggs pair well with a side of hummus, tabbouleh, or grilled vegetables.

Storage and Reheating Instructions

Covered Eggs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the meatballs in a skillet over medium heat until heated through.

Nutrition Information

Calories per serving

Each serving of Covered Eggs contains approximately 250 calories.

Carbohydrates

Each serving of Covered Eggs contains approximately 5 grams of carbohydrates.

Fats

Each serving of Covered Eggs contains approximately 15 grams of fat.

Proteins

Each serving of Covered Eggs contains approximately 20 grams of protein.

Vitamins and minerals

Covered Eggs are a good source of iron, vitamin B12, and selenium.

Alergens

This recipe contains eggs and may not be suitable for those with egg allergies.

Summary

Covered Eggs are a nutritious and protein-rich dish that is perfect for a satisfying meal.

Summary

Covered Eggs are a delicious and satisfying dish that is perfect for a family meal or special occasion. With a flavorful ground beef mixture and tender hard-boiled eggs, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Covered Eggs (Beyd Mghelef). It was a warm summer day, and I was visiting my friend Fatima in her bustling market in Marrakech. As we wandered through the maze of vendors selling spices, fresh produce, and colorful fabrics, I caught a whiff of something delicious wafting through the air.

Fatima led me to a small stall where an elderly woman was cooking over a charcoal fire. She was making Covered Eggs, a traditional Moroccan dish that I had never heard of before. Intrigued, I watched as she cracked eggs into a simmering tomato sauce, sprinkled them with spices, and covered the pot with a lid to let them cook slowly.

I couldn't resist asking the woman for the recipe, and she graciously shared it with me. She explained that Covered Eggs were a popular dish in Morocco, often served for breakfast or as a light meal. The eggs were cooked in a flavorful tomato sauce flavored with cumin, paprika, and cilantro, creating a rich and comforting dish that was perfect for any time of day.

I thanked the woman profusely and hurried home to try out the recipe myself. As I gathered the ingredients and began cooking, I felt a sense of excitement and anticipation. The aromas of the spices filled my kitchen, and I knew I was in for a treat.

The eggs cooked slowly in the tomato sauce, absorbing the flavors and turning a beautiful shade of orange. I couldn't wait to taste them. When they were finally ready, I carefully lifted the lid off the pot and breathed in the savory scent. I scooped the eggs onto a plate, sprinkled them with fresh cilantro, and took my first bite.

The flavors exploded in my mouth – the tangy tomatoes, the earthy cumin, the smoky paprika. It was unlike anything I had ever tasted before, and I knew that Covered Eggs would become a staple in my kitchen.

I shared the recipe with my family, who all loved it as much as I did. My children would request Covered Eggs for breakfast on weekends, and I would happily oblige, knowing that I was passing down a piece of Moroccan culinary tradition to the next generation.

Over the years, I have continued to make Covered Eggs regularly, tweaking the recipe here and there to suit my taste. I have added a pinch of harissa for some heat, or a handful of olives for a briny kick. Each time I make the dish, I am transported back to that bustling market in Marrakech, and I am grateful for the chance encounter that led me to discover this delicious recipe.

As I sit here now, reflecting on the journey that brought Covered Eggs into my life, I am filled with a sense of gratitude for the many people who have shared their recipes with me over the years. Each dish tells a story, a piece of history and culture that is passed down through generations. And I am proud to carry on that tradition, sharing the flavors of Morocco with my loved ones and keeping the spirit of discovery alive in my kitchen.