A Moroccan dish which may have been inspired by the medieval ones of meat and eggs described by al-Baghdadi.
Combine the meat with the herbs and spices, add salt to taste and knead well to a smooth paste. Roll into marble-sized balls. Sauté in butter in a large, deep frying pan, shaking the pan to colour them all over. Cover them with water, add a pinch of salt, and simmer for about 20 minutes, or until the meat balls are very tender and the liquid reduced.
Break the e