[Sca-cooks] Fadalat - Another Dish of Couscous (with lamb) CORRECTED
Suey
lordhunt at gmail.com
Tue Sep 11 07:19:51 PDT 2007
The following contains slight spelling corrections in the Spanish
internet version which do not appear in the original published edition
and the corrections I made in Lilinah's version of this recipe:
Otro plato de Alcuzcuz (de cordero)
Se toma un cordero grueso. se desuella y se le raja el vientre,
sacándole las entrañas; se limpia y se unta por dentro con grasa
machacada con las especias que se emplean en la preparación de las
albóndigas. Cuando se tiene cocido el alcuzcuz, se soba con manteca,
espicanardi, canela y un poco de almáciga, y con él se rellena el
vientre del cordero, que se cose, y también la degolladura. y se pone en
el tannur hasta que está tierno y suficientemente asado. Luego se vierte
el alcuzcuz en una sopera, se despedaza por encima la carne del cordero,
se espolvorea.a todo con canela y espicanardi y se come.
Another Dish of Couscous (with lamb)
Take a robust lamb, skin it, and cut open the stomach. Remove the
entrails, clean it and smear the inside with rendered [lamb] fat mixed
with the spices used to prepare meatballs [optional seasonings used in
Anon. Andalus. include cinnamon, pepper, garlic, cilantro, murri -
ground coriander seed and cumin with the addition of like chopped onion,
beaten egg, bread crumbs]. When the couscous is steamed, add plenty of
[lamb] lard, spikenard, cinnamon and a little mastic. Stuff the lamb’s
stomach and the slit neck with it and sew them up. Place them in a
tannur until tender and sufficiently roasted. Pour the couscous into a
tureen, put cut pieces of meat over this, sprinkle with cinnamon and
spikenard and serve.
NOTES: At this time couscous in Spain consisted of handmade granular
particles 1-2 mm in diameter of semolina from 100% durum wheat. (SL)
A tannur (cognate with tandoor, as in Indian tandoori cooking)
is a Middle Eastern style oven that is more or less cylindrical and
open at the top. (L)
Suey
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