Re: !Buni Nadali!

And
Bulsun fàlix li Ed au Ahfana!
from the Franj lands.

The Christmas couscous looks good!  I haven't had the
courage to try to create the traditional Franj
ispixestùrte (spice cake), but I have some ideas...

Geoff

--- Adam Walker <carrajena@...> wrote:

> Buni nopi!  Tonight is Christmas Eve in Carraxan
> lands.  It's time to cook your Christams couscous!
> Remeber to light candles and place them in your
> windows.  And no one is homeless tonight, a beggar
> at
> your table for Christmas Eve dinner is the greatest
> possible blessing for the new year.
>
> Recipe for Christmas couscous follows:
>
> Christmas Couscous (uls cuscus djil Nadali)
>
> 1 lb. ground lamb
> ½  t. course ground black pepper
> 1/2-1 t. salt
> 1-2 T red wine
> 1 t dried mint
> 1/8 t. mace
> 1/8 t. cloves
> ½  t. cinnamon
> 1/8 t. cayenne pepper
> ½  t. coriander
> 1 T Worcestershire sauce
> 12 dates, chopped
> 10 dried apricots, chopped
> 8 prunes, chopped
> juice of ½ lemon
> ************ ******
> Combine above ingredients and set aside to marinate.
> ************ ******
> 1-2 T olive oil
> 1 yellow onion, chopped
> 3-4 scallions, cut in half (greens and bottoms
> chopped
> separately)
> 1/3-½  poblano chili, chopped
> 1 red bell pepper, chopped
> 1-2 serrano chilies, chopped finely
> 2 cloves garlic, minced
> 2-3 T capers, drained
> ¼-½  c. portabella mushrooms, chopped
> ************ *******
> Fry yellow onions and scallion bottoms in olive oil
> till caramelized. Add peppers, garlic and capers
> frying a few more minutes. Add mushrooms and fry 2-3
> minutes more. Remove from heat. Place into 5 qt.
> sauce
> pan.
> ************ *******
> Add ½ c. bread crumbs (I used 1/2 matzo meal and ½
> fine dry bread crumbs to good effect) to meat
> mixture.
> Combine thoroughly. Shape into 10-12 meatballs. Add
> more oil to frying pan and fry meatball in same pan
> used for vegetables. Once meatballs are thoroughly
> browned on all sides and done through, remove from
> pan.
> ************ *******
> red wine
> Worcestershire sauce
> lemon juice
> 2 t. Balsamic vinegar
> dash each of mace, cinnamon, cloves, coriander,
> black
> pepper
> ¼-½  t. salt
> 1 T tahini
> 1-2 T flour
> 1 c. water
> ************ *******
> Deglaze pan with a splash of red wine,
> Worcestershire
> sauce and lemon juice. Add vinegar, spices and
> tahini.
> Stir. Add just enough flour to make a roux.  Add
> water
> gradually maintaining a thick gravy consistency.
> Remove from heat when all water is added and desired
> consistency is achieved.
> ************ *******
> 1/2 bunch each cilantro and broadleaf parsley
> 1 T dried mint
> 2 1/2 c. water
> 2 c. couscous
> ************ *******
> Return vegetables to heat. Add greens and water to
> pan. Bring to boil. Add couscous. Stir, cover and
> remove from heat.
>
> Serve couscous piled on a large platter with
> meatballs
> arranged on top. Sauce may be spooned over the
> meatballs before serving or may be served in a
> separate dish to be added by each diner to his or
> her
> own portion. Either way it makes enough to serve an
> army.
>
> I was pleased with the result, so I shared. If any
> of
> you are adventurous enough to give it a try tell me
> what you think. As far as I know, you'll be the only
> person, other than me, to ever try Carraxan food!
>
> Adam
>
>
> Ed ñavisud in junu suñu pera nun regrediri ad ul
> Erodu, regrediruns ad il sustrus provinchi peu'l via
> aurra.
>
> Machu 2:12
>

=====

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