Kafta Snugged Scotch Eggs

Name: Kafta Snugged Scotch Eggs
Prep time: 25 min
Cook time: 7 min
Total time: 32 min
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 tsp ground allspice; sunflower oil, for deep-frying; 85 ml/2¾ fl oz/generous ⅓ cup Greek yogurt, to serve; 40 g/1½ oz/⅓ cup plain/all-purpose flour; 85 g/3 oz/½ cup fine bulgur wheat (grade 1); sea salt and freshly ground black pepper; 4 tsp pomegranate molasses, to serve; 2 tsp black cumin seeds; Red-hot Roasties, to serve; 200 g/7 oz minced/ground lamb; 6 eggs; 1 onion, quartered; 1 handful of mixed herbs (mint, dill, coriander/cilantro and parsley leaves); 1 mild green chilli, deseeded and roughly chopped (optional); 4 garlic cloves, crushed with the blade of a knife; ½ tsp dried mint

Preparation info

Serves
4

Difficulty
Medium
Ready in
35 min

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

The key to a perfect Scotch egg is a pool of velvety yolk, a moist, meaty rim, and a robust, crunchy crust achieved here with a fine-grade bulgur. Hard-boiling the eggs is a sin!

Ingredients

6 eggs
1 onion, quartered
1 handful of mixed herbs (mint,

Europe
United Kingdom
Starter
Spicy
England

Method

Fill a saucepan with plenty of water, add a generous pinch of salt and place over a high heat. Add four of the eggs and bring to a gentle boil, then cook for 3½ minutes for soft-boiled eggs, or longer if preferred. Fill a large bowl with iced water and once the eggs are cooked, drain well and immediately transfer to the iced water to stop them cooking and to make peeling