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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