With wet hands roll the kafta mixture into a ball and flat- ten it onto a wet board, forming a flat oblong shape, approximately 1/2 in (1.25 cm) in depth.
Sprinkle the parsley over the top.
Shell the eggs and place end to end along the centre of mixture.
Roll the mixture around the eggs to form a meat roll, join the ends together and smooth the meat all over with wet hands.
Wind a long length of coarse white cotton thread around the roll in all directions to keep the meat together.
Heat the ghee in a saucepan, add the meat roll and cook until well browned all over.
Cover, turn down the heat and simmer slowly until cooked through, turning the roll regularly and sprinkling a few drops of water over it occasionally to prevent it from drying out — approx 20—30 minutes.
When cooked, remove the roll from the saucepan, cool, and remove the thread.
Refrigerate before cutting in slices.
Serve with salads.