[Sca-cooks] Re: Luncheon Question (Martha Oser)

[David Friedman]

>elisabetta at klotz.org wrote:
>
>>
>>We have a tavern event every year, I cooked it the years it had a 
>>Scottish theme
>>and a Persian/Syrian theme. (the place and time change, but it is always a
>>tavern with simple fare).
>>
>>Scottish: I made small meat pies, soups, larger pies (steak and mushroom,
>>chicken, leek and cheese) and Scotch eggs (hard-boiled eggs wrapped 
>>in sausage
>>and deep fried).
>>
>>Persian/Syrian: I forget the names, but there was a hard-boiled egg 
>>wrapped in
>>rice and beef (cooked in the oven), a lemon chicken with pasta (and spices)
>>(this was a kid favorite), a fish in garlic and bitter orange sauce, a hot
>>lentil dish, Turkish coffee and yummy nuts balls for dessert.
>
>Mmmm, I think I want some of those Persian recipes.  That wrapped 
>egg sounds intriguing, kind of a Persian Scotch Egg?

Do you know what the sources are? I don't recognize the recipes.
-- 
David/Cariadoc
www.daviddfriedman.com