Kofta bil-bayd (egg kofta)

Instructions

1. Finely blitz the onion and garlic, then mix them into the minced meat with the parsley, cumin, chilli, salt and the raw egg.
2. Knead for 2 minutes to combine, then divide into 4 portions and shape each around a hard-boiled egg to form whole dumplings.
3. Heat the oil in a sauté pan or casserole and brown the dumplings for 3 to 4 minutes, turning them to colour evenly.
4. Remove and set aside. In the same oil, fry the tomato purée for 1 minute.
5. Add the crushed tomatoes, paprika and pepper, and let it reduce for 5 minutes.
6. Pour in the stock, return the dumplings to the sauce, cover and simmer gently for 20 minutes.
7. Serve hot with rice or bread, cutting each dumpling in half to reveal the egg.