| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Meats |
8 |
Servings |
INGREDIENTS
| 13 |
oz |
Flour |
| 1/4 |
oz |
Salt |
| 6 |
oz |
Butter |
| 1 |
|
Egg |
| 1 |
T |
Cold Water |
| 3 1/3 |
lb |
Pork Shoulder |
| 1 |
t |
Sage |
| 1 |
t |
Nutmeg |
| 2 |
T |
Parsley, chopped |
| 9 |
oz |
Dates, chopped |
| 9 |
oz |
Raisins |
| 2 |
oz |
Pistachios, chopped |
| 2 |
oz |
Sugar |
| 1 |
t |
Ginger, ground |
| 1 |
t |
Salt |
| 1 |
pn |
Saffron mixed into |
| 1 |
T |
Water |
| 7 |
|
Egg Yolks |
| 3/4 |
c |
Cream |
| 1 1/2 |
|
urs until it is soft. Cut into small cubes.Pour 1 , urs until it is soft. Cut into small cubes.Pour 1 1/4 of the |
INSTRUCTIONS
For the dough mix flour, salt and cut the butter in ;with fingertips
mix until the dough is crumbly. Put egg into the middle.Add water and
mix to a dough;add more water if needed. Knead for a little bit only.
Wrap into ceranwrap and keep in refridgerator for 1 hour before
rolling out. 2 .For the filling ;cover the pork with water and simmer
broth through a stainer and mix the sage with the water and add
parsley and add to pot. and bring to a boil. Add the meat, dates,
raisins and pistachios to mix. 3. Take off the stove and mix the
sugar, salt, eggyolks, cream and the rest of the ingridients with a
wirewisk together. Mix into meatmix. 4. Roll out the dough and line
two cakepans with it(line with waxpaper and fill with dry beans to
prevent bubbles). In preheated 190 C oven bake the dough about 10
minutes, untill it is firm but still pale. 5. Add the meatmix into
pans and bake another 40 min. at 190 C. 6. The finished meatcakes need
to stand 5 minutes before serving. By Oskar Marti from"Ein Poet am
Herd", "Winter in der Kueche" Hallwag 1993. Translated by Brigitte
Sealing Cyberealm BBS Watertown NY 315-786-1120 From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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