Canel eyroun (figs stuffed with cinnamoned eg
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Figs | |
| 4 | Eggs, hard boiled | |
| 1 | tablespoon | Cinnamon |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Basil, fresh |
| ⅔ | cup | Flour |
| ½ | cup | Oil |
Directions
With a spoon or fingers, make a crater in the side of each fig.
Chop eggs finely, add cinnamon, salt and basil to eggs and blend in well, and stuff each fig with some of the egg mixture.
Lightly dredge each fig in flour.
Saute in heavy skillet in hot oil for 4 - 6 minutes, until golden brown. Drain. Serve warm.
Source: Fabulous Feasts, by Madeleine Pelner Cosman.
Related recipes
- 31274 cajun stuffed canneloni
- Bunuelos de higos (fig fritters)
- Cajun cannelloni
- Canned figs
- Chicken stuffed with cinnamon bread
- Chicken stuffed with cinnamon bread **
- Cocanes
- Figs
- Higos rellenos - (stuffed figs)
- Honey dipped pastry stuffed with figs
- Ported stuffed figs
- Stuffed dates
- Stuffed dates and celery
- Stuffed dates or figs
- Stuffed figs
- Stuffed figs & dates
- Stuffed figs and dates
- Stuffed fresh figs
- Stuffed plantains
- Stuffed quince (dolmeh-e beh)