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

[Susan Fox]

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?

Selene