[Sca-cooks] Couscous stuffed in a lamb - Fadalat
lilinah at earthlink.net
Thu Sep 6 13:08:43 PDT 2007
Otro plato de Alcuzcuz (de cordero)
Se toma un cordero grueso. se desuella y se le raja el vientre,
saca'ndole las entra(ny)as; se limpia y se unta por dentro con grasa
machacada con las especias que se emplean en la preparacio'n de las
albo'ndigas. Cuando se tiene cocido el alcuzcuz, se soba con manteca,
espicanardi, canela y un poco de alma'ciga, y con e'l se rellena el
vientre del cordero, que se cose, y tambie'n la degolladura, y se
pone en el tannur hasta que esta' tierno y suficientemente asado.
Luego se vierte el alcuzcuz en una sopera, se despedaza por encima la
carne del cordero, se espolvorea todo con canela y espicanardi, y se
Another Dish of Couscous (with lamb)
Take a heavy lamb, skin it, and slice open its belly, removing its
entrails; clean it and smear it on the inside with fat crushed with
the spices that are used in the preparation of meatballs.
[since we don't yet have a meat ball recipe from this book, i'm not
sure which spices are meant - i'd suspect, based on recipes in
Anon.Andalus. that among them are cinnamon, pepper, garlic, cilantro,
murri - ground coriander seed and cumin are likely - and things like
chopped onion, beaten egg, bread crumbs, seem to be optional]
When you have cooked the couscous, with the finger tips work in
butter, spikenard, cinnamon and a little mastic, and with it fill up
the belly of the lamb, sew it up, and the slit neck as well.
[based on some meanings of "sobar" i'm saying "work in with the
finger tips". Actual kneading would be a bit rough on the couscous]
[since this is an Arabic recipe, manteca must be butter and not lard]
And put it in the tannur until it is tender and sufficiently roasted.
Next pour the couscous into a soup pot, chop/tear apart over it the
meat of the lamb, dust everything with cinnamon and spikenard, and
Couscous - what form did it take when this cookbook was written? It
is currently a sort of teeny tiny pasta made from semolina flour, but
at various points in time it was made of barley - and there are also
some rather large couscous grains available, too. I'm not really sure
which is most appropriate for this recipe...
NOTE: 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.
A horno/forno is a European style oven, rectangular and open in the front.
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
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