Scotch, Medieval Style

The idea of boiling eggs and covering them with a layer of ground/minced meat – called Scotch eggs in the West – can be traced back to medieval times. We have a recipe for such an egg preparation in alWarraq’s tenth-century Baghdadi cookbook (see box). In the Aleppan thirteenth-century cookbook Al-Wusla ila ‘l-Habeeb, individual large meatballs were made by stuffing meat paste with boiled eggs. The recipe recomm