Meatcakes with Dried Fruits
Yield
8 servingsPrep
90 minCook
50 minReady
140 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 13 | ounces |
all-purpose flour
|
|
| ¼ | ounce |
salt
|
|
| 6 | ounces |
butter
|
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
water
cold |
|
| 3 ⅓ | pounds |
pork shoulder
|
|
| 1 | teaspoon |
sage
|
*
|
| 1 | teaspoon |
nutmeg
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 9 | ounces |
dates
chopped |
|
| 9 | ounces |
raisins, seedless
|
|
| 2 | ounces |
pistachio nuts
chopped |
|
| 2 | ounces |
sugar
|
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
salt
|
|
| 1 | pinch |
saffron threads
mixed into |
*
|
| 1 | tablespoon |
water
|
|
| 7 | each |
egg yolks
|
*
|
| ¾ | cup |
cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 375.7 | ml/g |
all-purpose flour
|
|
| 7.2 | ml/g |
salt
|
|
| 173.4 | ml/g |
butter
|
|
| 1 | each |
eggs
|
|
| 15 | ml |
water
cold |
|
| 1.5 | kg |
pork shoulder
|
|
| 5 | ml |
sage
|
*
|
| 5 | ml |
nutmeg
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 260.1 | ml/g |
dates
chopped |
|
| 260.1 | ml/g |
raisins, seedless
|
|
| 57.8 | ml/g |
pistachio nuts
chopped |
|
| 57.8 | ml/g |
sugar
|
|
| 5 | ml |
ginger
ground |
|
| 5 | ml |
salt
|
|
| 1 | pinch |
saffron threads
mixed into |
*
|
| 15 | ml |
water
|
|
| 7 | each |
egg yolks
|
*
|
| 177 | ml |
cream
|
|
Directions
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.
For the filling ;cover the pork with water and simmer 1½ hours until it is soft.
Cut into small cubes.
Pour 1¼ of the broth through a strainer 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.
Take off the stove and mix the sugar, salt, eggyolks, cream and the rest of the ingredients with a wire whisk together.
Mix into meat mix.
Roll out the dough and line two cakepans with it (line with waxpaper and fill with dry beans to prevent bubbles.)
In preheated 190 cup oven bake the dough about 10 minutes, untill it is firm but still pale.
Add the meatmix into pans and bake another 40 minutes at 190 cup 6 The finished meatcakes need to stand 5 minutes before serving.
