Mince casserole with stewed egg and harissa


  • 500 gr minced veal (ground veal)
  • 2 tbsp olive oil
  • 150 gr onions
  • 2 cloves of garlic
  • 150 gr diced sweet pepper
  • 1 small eggplant diced
  • 2 tsp cinnamon
  • 1 tsp allspice
  • 2 tsp sumac
  • 80 gr pine nuts
  • salt
  • pepper
  • 2 dl veal stock
  • 4 eggs
  • 150 gr Turkish yoghurt
  • 2 tsp harissa
  • 20 gr coriander leaves
  • 20 gr flat-leaf parsley
  • 3 tbsp olive oil
  • ½ lemon
30 - 60 minutes
minced veal (ground veal)
oven roasted
Edgar Buhrs culinair


Heat a large casserole dish to medium-high temperature and fry the veal mince in olive oil along with onion, garlic, sweet pepper, eggplant and chili. Add chickpeas, cinnamon, allspice, sumac, pine nuts, salt and pepper to taste. Put the lid on the pot and leave it to cook slowly on a low flame for 30 minutes.

In the meantime, preheat the oven to 175°C (347°F). Mix the yoghurt and harissa in a bowl and leave it for a minute. Make a pesto with the coriander leaves, parsley, chili, olive oil and lemon. Put the mince in an oven dish and pour boiling-hot veal stock onto it. Make four depressions in the mince and break the eggs into them. Place the dish in the oven for 10 minutes. Garnish with roasted small tomatoes and coriander leaves. Serve with yoghurt sauce and the herb pesto.

Delicious with Turkish bread and a fresh salad. Tip: Sumac and harissa can be found in Asian specialty food shops. It's also possible to replace the sumac with the rind and juice of 1 lemon.

This website uses cookies to record web statistics. By selecting "Allow cookies", you agree to cookies being saved on your system.

Allow cookies.