farawayvillage
Azerbaijani Tea Marbled Pickled Eggs, Stuffed Mince Spheres, Traditional Shakshuka
Authentic Azerbaijani Tea Marbled Eggs recipe. Learn traditional techniques for spice-infused marbled eggs pickled with red onions and garlic in a savory brine.
👤 Faraway Village📖 farawayvillage
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●pan
- ●skillet
📝 Preparation Steps
1
Place 12 eggs in a pot of cold water and bring to a boil; cook for ⏱️ 8 minutes until hard-boiled.
2
Remove the eggs and gently tap the shells with a spoon to create a web of cracks without peeling them.
3
In a clean pot, combine 1 liter of water, black tea leaves, star anise, and cinnamon sticks.
4
Add the soy sauce, salt, and sugar to the pot and bring the mixture to a simmer.
5
Place the cracked eggs into the tea mixture and simmer on low heat for ⏱️ 10 minutes, then turn off the heat and let them steep for at least ⏱️ 1 hour.
6
While eggs are steeping, thinly slice the red onion and crush the garlic cloves.
7
Prepare clean glass jars by adding the sliced onions, garlic, and vinegar to the bottom.
8
Peel the cooled tea eggs to reveal the marbled pattern and place them into the jars.
9
Pour the strained tea-infusion liquid over the eggs until fully submerged and seal the jars.
10
Store in the refrigerator for at least ⏱️ 24 hours before serving to allow the flavors to penetrate.
11
In a large bowl, combine the fine beef mince with salt, black pepper, turmeric, and lemon juice.
12
Mix the meat thoroughly by hand until the spices are evenly distributed and the mixture becomes slightly tacky.
13
Take a handful of the meat mixture and flatten it into a thin disc in the palm of your hand.
14
Place one peeled, hard-boiled egg in the center of the meat disc.
15
Carefully wrap the meat around the egg, smoothing the edges to ensure there are no cracks and the egg is fully encased.
16
Prepare three bowls: one with flour, one with beaten raw eggs, and one with breadcrumbs.
17
Roll each meat sphere first in flour, then dip into the egg wash, and finally coat thoroughly with breadcrumbs.
18
Heat the vegetable oil in a deep pan or cauldron until it reaches approximately 170°C.
19
Fry the meat spheres in batches until the exterior is deep golden brown and the meat is fully cooked through.
20
Drain on a wire rack or paper towels before serving hot.
21
Finely dice the white onions and chop the bell peppers into small, uniform squares.
22
Peel the tomatoes by blanching them briefly in hot water, then dice the flesh finely.
23
Heat the clarified butter in a large, wide skillet over medium heat.
24
Add the onions to the skillet and sauté until they become translucent and slightly golden.
25
Stir in the bell peppers and cook for ⏱️ 5 minutes until they begin to soften.
26
Add the diced tomatoes along with salt, black pepper, and turmeric.
27
Simmer the vegetable mixture uncovered for ⏱️ 10 minutes, stirring occasionally, until the liquid has reduced and formed a thick sauce.
28
Use a spoon to create small wells in the tomato mixture.
29
Carefully crack one egg into each well, keeping the yolks intact.
30
Cover the skillet and cook for 3 to ⏱️ 5 minutes, or until the egg whites are set but the yolks remain slightly runny.
31
Garnish with freshly chopped parsley and serve immediately with crusty bread.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...