[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:
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>
>
>
> ------------------------------------------------------------------------
>
> [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
>
Suey
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