[Sca-cooks] Couscous stuffed in a lamb - Fadalat

Suey lordhunt at gmail.com
Fri Sep 7 15:12:22 PDT 2007

Lilinah wrote:
> 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 espolvore.a todo con canela y espicanardi y se come.
> Another Dish of Couscous (with lamb) Take a heavy[1] <#_ftn1> lamb, 
> skin it, and slice open its belly, removing its entrails; clean it and 
> smear it on the inside with fat crushed[2] <#_ftn2> 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[3] <#_ftn3> 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[4] 
> <#_ftn4> 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[5] <#_ftn5>, chop/tear apart over it the meat of the lamb, dust[6] 
> <#_ftn6> everything with cinnamon and spikenard, and eat it.  
My corrections would be:
> ------------------------------------------------------------------------
> [1] <#_ftnref1> stout
> [2] <#_ftnref2> mashed
> [3] <#_ftnref3> It does not say "with the finger tips"
> [4] <#_ftnref4> lamb lard
> [5] <#_ftnref5> I don't think Ziryab would have permitted a pot on the 
> table.
> [6] <#_ftnref6> sprinkle

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