Meatcakes with dried fruits

8 servings

Ingredients

Quantity Ingredient
13 ounces Flour
¼ ounce Salt
6 ounces Butter
1 Egg
1 tablespoon Cold Water
3⅓ pounds Pork Shoulder
1 teaspoon Sage
1 teaspoon Nutmeg
2 tablespoons Parsley,chopped
9 ounces Dates,chopped
9 ounces Raisins
2 ounces Pistachios, chopped
2 ounces Sugar
1 teaspoon Ginger,ground
1 teaspoon Salt
1 pinch Saffron mixed into
1 tablespoon Water
7 Egg Yolks
¾ cup Cream

Directions

1. 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 1½ hours until it is soft. Cut into small cubes.Pour 1 ¼ of the 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). 5. 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

Related recipes