Blehat Lahma bi Beid

• 3 slices white bread, crusts removed
• 2 pounds ground beef or lamb
• 2 egg whites
• 1 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• Salt and pepper
• 1 onion, finely chopped
• 2 tablespoons finely chopped flat-leaf parsley (optional)
• 4 hard-boiled eggs, shelled
• Flour
• Vegetable oil
• 1/3 cup tomato paste
• 3 bay leaves
• 1 stalk celery with leaves, chopped

1. Soak the bread in water and squeeze dry.
2. Put it in the food processor with the meat, egg whites, cinnamon, nutmeg, salt, and pepper and process to a soft paste.
3. Then mix in the onion and the parsley, if using.
4. Divide the meat mixture into 4 equal parts and shape each portion round a hard-boiled egg, making 4 oval rolls.
5. Pat and press the meat firmly round the eggs so that the rolls do not come apart during cooking.
6. Flour the rolls and fry briefly in hot shallow oil, turning them, until lightly browned all over.
7. In a large pan, make a sauce by mixing the tomato paste with about 1 1/4 cups water.
8. Add the bay leaves, celery, salt, and pepper.
9. Bring it to the boil and simmer for a few minutes.
10. Then put in the meat rolls and simmer gently for about 20 minutes, until they are well done and the sauce has reduced.
11. Lift the rolls out very carefully.
12. Serve them sliced, hot or cold, with the sauce poured over.
13. A Persian version is made by adding about 1/3 cup yellow split peas, boiled until soft and drained, to the meat mixture, and embedding a few soaked pitted prunes next to the hard-boiled eggs.

white bread, ground beef, egg whites, ground cinnamon, nutmeg, salt, onion, flatleaf parsley, eggs, flour, vegetable oil, tomato paste, bay leaves, celery

Taken from www.epicurious.com/recipes/food/views/blehat-lahma-bi-beid-373425 (may not work)