Title: Canel Eyroun (Figs Stuffed with Cinnamoned Eg
Categories: Appetizer Fruit Egg Period
Yield: 12 Servings
| 12 | | Figs |
| 4 | | Eggs, hard boiled |
| 1 | tb | Cinnamon |
| 1/4 | ts | Salt |
| 1/2 | ts | Basil, fresh |
| 2/3 | c | Flour |
| 1/2 | c | Oil |
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.