Zunood al-Banaat - Meat-Egg Roll

posted on: Oct 22, 2024

By: Habeeb Salloum/Arab America Contributing Writer

I first dined on this dish in Damascus, the oldest continuously inhabited city in the world. It was served as an entrée and was accompanied with fried potatoes and a tomato salad.  It made for a fine tasty meal.

Surprisingly, the next time was in the home of my wife’s relatives when we were invited for a late breakfast and just as amazing! 

Serves 6

1 pound ground lamb or beef

1 medium onion, chopped

1 cup chopped fresh parsley leaves

1 teaspoon salt

1 teaspoon cumin

1/2 teaspoon freshly ground black pepper

1/4 teaspoon allspice

1/8 teaspoon cayenne

4 hard boiled eggs

1 cup tomato sauce

1 cup water

Preheat oven to 350° F.

Place all ingredients, except eggs, tomato sauce and water, in a food processor and process into a thick paste.  Divide into 4 balls then flatten out into 4 rounds.  Place an egg in middle of each round then form into a ball with meat covering the entire egg.  Place in a casserole then pour in tomato sauce and water.  Bake uncovered for 40 minutes or until meat is cooked.  

Remove from oven and allow to cool for 15 minutes then slice balls into 1/4- inch-thick slices.  Place on serving platter, then spread casserole sauce over top and serve warm.

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