Kesksoo or Sikoo (Stew with Semolina)

Ingredients

• a double handful of semolina
• an ounce or two of butter
• two fowls
• a pound of lean mutton
• spices like pepper, ginger, nutmeg, coriander, allspice, turmeric, and saffron

Method

1. 1

   Prepare semolina by shaking and rolling it into balls.

2. 2

   Steam until separate.

3. 3

   In a steamer, add salt, butter, spices, and meats.

4. 4

   Fry for 3 minutes, add water, cover, and cook until tender.

5. 5

   Place the semolina on top to steam.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 186. The excerpt below is the record exactly as published.

Kesksoo or Sikoo. (Stew with Semolina.) On shaking up semolina in a tray, the coarse grains (fakhar) are taken off as they rise, a double handful being thrown ;into a shallow earthenware pan (gessa) and a tablespoonful of water sprinkled over it. Then a handful 465 2G BANQUETS OF THE NATIONS of finer semolina is thrown on, then a little more water as before, and more fine flour, the manipulator all the time rolling it over the bottom of the pan with the palms of the hands, so that each original grain grows into a minute ball the size of No. 4 shot. The whole is then sifted in a coarse sieve to remove the larger particles, which are rubbed in the hands to break them up, and put back into the pan to be worked with the hands as before, while fine flour is sifted on. When ready, the grains are placed in a steamer over water, and steamed till all are separate, which can be ascertained by inspection. Put some salt into the bottom half of the steamer with an ounce or two of butter ; add sliced onions, pepper, ginger, nutmeg, coriander, allspice, turmeric, and saffron; pound or grind the spices together. Chopped parsley, marjoram, and green coriander to be added if in season. Next put in two fowls, each cut into eight pieces, and a pound of lean mutton

Cook this with the app: pantry check, scaling, and the assistant.