kefta meat-balls with eggs
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Prepare a 1 lb of kefta (minced meat) as described in the chapter on grills. Form into Small balls the size of a child’s marbles, witting the hands often. Cook these balls in 150 g (5 oz) of butter without adding any water. Leave the juice that comes fro.m the kefta to boil down until ills thick and take the saucepan off the heat. if the sauce looks pale, add a small spoonful of paprika. When about to serve, put the meat-balls into a tajin, add a little crushed chilli and heat over a low flame. Then break a few eggs into the dish, we’l spaced out, sprinkle them with table salt and remove from the heat as soon as the whites are cooked. Serve very hot.
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