This tagliatelli-type pasta is referred to in several culinary treatises, and sheds some interesting light on the history of pasta. In the recipe recreated here it is part of a dish which also contains sour yoghurt, meat (you can use chicken, lamb or beef), garlic, pepper, onions, and coriander (both fresh and dried). Some of the meat is cut into slices, the rest is shaped into balls. The pasta is served on top of the yoghurt, with the meat being put on last. [Ibn Mubārak Shāh, fol. 12r.]
Bringing Medieval Arab Cooking to Life
