Ingredients Jump to Instructions ↓

  1. 13 oz Flour

  2. 1/4 oz Salt

  3. 6 oz Butter

  4. 1 Egg

  5. 1 tb Cold Water

  6. 1/3 lb Pork Shoulder

  7. 1 ts Sage

  8. 1 ts Nutmeg

  9. 2 tb Parsley,chopped

  10. 9 oz Dates,chopped

  11. 9 oz Raisins

  12. 2 oz Pistachios, chopped

  13. 2 oz Sugar

  14. 1 ts Ginger,ground

  15. 1 ts Salt

  16. 1 pn Saffron mixed into 1 tb Water

  17. 7 Egg Yolks

  18. 3/4 c Cream

Instructions Jump to Ingredients ↑

  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 1 1/2 hours until it is soft. Cut into small cubes.Pour 1 1/4 of the broth through a stainer and mix the sage with the water and add parsley and add to pot.

  3. and bring to a boil. Add the meat, dates, raisins and pistachios to mix.

  4. Take off the stove and mix the sugar, salt, eggyolks, cream and the rest of the ingridients with a wirewisk together. Mix into meatmix.

  5. Roll out the dough and line two cakepans with it(line with waxpaper and fill with dry beans to prevent bubbles).

  6. In preheated 190 C oven bake the dough about 10 minutes, untill it is firm but still pale.

  7. Add the meatmix into pans and bake another 40 min. at 190 C.

  8. The finished meatcakes need to stand 5 minutes before serving.

  9. By Oskar Marti from’Ein Poet am Herd’, ‘Winter in der Kueche’

  10. Hallwag 1993.

  11. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120


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