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Canel Eyroun (Figs Stuffed with Cinnamoned Eggs)
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.
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