Meat-Egg Roll – Zunoud al-Banaat

posted on: Sep 1, 2025

By: Habeeb Salloum/Arab America Contributing Writer

I first dined on this dish in Damascus, the oldest city in the world and capital of modern Syria. The dish was the entrée and it was served with fried potatoes and a tomato salad.  It made for a fine tasty meal. 

Serves 6

1-pound ground lamb or beef

1 medium onion, chopped

1 cup chopped fresh parsley leaves

1 teaspoon salt

1 teaspoon cumin

1/2 teaspoon black pepper

1/4 teaspoon allspice

1/8 teaspoon Aleppo pepper

4 hard boiled eggs

1 cup tomato sauce

1 cup water

Preheat oven to 350° F.

Place all ingredients, except eggs, tomato sauce and water, in a food processor and process into a thick paste.  Divide into 4 balls then flatten out into 4 rounds.  Place an egg in middle of each round then form into a ball with meat covering the entire egg.  Place in a casserole then pour in tomato sauce and water.  Bake uncovered for 40 minutes or until meat is cooked.  

Remove from oven and allow to cool for 15 minutes then slice balls into 1/4-inch thick slices.  Place on serving platter, then spread casserole sauce over top and serve warm.

Habeeb Salloum M.S.M.

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