SC - Stroganoff

[Michael Macchione]

On Wed, 21 Jan 1998, LrdRas wrote:

> In a message dated 1/21/98 2:14:04 PM Eastern Standard Time,
> phlip at morganco.net writes:
> 
> << Recipe, Lord Ras? >>
> <sigh> As usual I read the recipe and made it. I didn't write down the results
> (as usual again). :-( I will remake it in a day or two and then post the
> original and my redaction.
> 
Lord Ras,

Is this the dish that you are talking about.  I got this recipe from
Cariadoc's miscellany, and cooked it at an event last June,  It is a
wonderful dish, that cooks a lot like a stroganoff.

kael

- ----------------
[This is an article from Cariadoc's Miscellany. The Miscellany is Copyright
(c) by David Friedman and Elizabeth Cook, 1988, 1990, 1992. For copying
details, see the Miscellany Introduction.]


Salma

Ibn al-Mabrad p. 20/D4

Dough is taken and twisted and cut in small pieces and struck like a coin
with a finger, and it is cooked in water until done. Then yoghurt is put
with it and meat is fried with onion for it and mint and garlic are put with
it.

1 c flour
about 1/4 c water
1/2 c plain yogurt
5 ounces meat (lamb)
1/2 oz tail (lamb fat)
1 small to medium onion = 1/4 lb
1 T mint
2-4 cloves crushed garlic
[1/2 t salt]

Knead flour and water to a smooth dough. Divide it in about 8 equal
portions. Take each one, roll it between your palms into a string about 1/2
inch in diameter, twist it a little, then cut it in about 1/4" slices. Dump
slices in a little flour to keep them from sticking. Take each slice and
squeeze it between your fingers into a flat, roughly round, coin shaped
piece. Boil in 1 quart slightly salted water about 10 minutes.

About the same time you put the pasta on to boil, fry the onions and lamb,
both cut small, in the tail (i.e. lamb fat) or other oil. Drain the pasta,
combine all ingredients, and serve.



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