This ancient Arab recipe was shared with me by Daniel Newman, one of the world's foremost scholars of ancient Arab culinary history.
Ingredients:
Pasta:
5 cups plain flour
12 ½ tsp olive oil
1 ¼ tsp salt
5 tsp white wine vinegar
1 ¾ cup warm water
Flour for dusting
Filling:
750g minced lamb meat
30g parsley
1 large onion (finely minced)
30g mint
35g hazelnuts
35g blanched almonds
⅓ tsp ground saffron
⅓ cup (wine) vinegar
5 - 6 limes for juicing
7/10 tbsp ground black pepper
1 ⅓ tbsp ground cinnamon
1 ⅓ tbsp ground ginger
7/10 tbsp ground cardamom
1 ⅓ tsp ground cloves
7/10 tbsp ground spikenard
1 ⅓ tsp ground carraway
7/10 tbsp atraf al-tib
Sauce:
16 tbsp yogurt (I used Greek yogurt)
1 tsp salt
8 tbsp water from the pot