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Poloni (Miniature Pasta Squares With Dairy Sauce)

afghan, jewish, pasta

----PASTA----
2 cup flour
1 egg, beaten
1/4 teaspoon salt
1/2 cup (abt) water
----DAIRY SAUCE----
1/2 cup cottage cheese
1/2 cup yoghurt
1/4 teaspoon salt
2 cloves garlic, put through a press
1 teaspoon fresh mint, chopped
1 tablespoon fresh dill, chopped
4 to 5 c water, lightly salted

POLONI (Miniature Pasta Squares w/Dairy Sauce) Tish-Ah B'Av & Shavuoth are two holidays when dairy foods are preeminent & meat dishes are temporarily set aside. These pasta squares are covered w/a well-seasoned, rich dairy sauce. Poloni would also be welcome during hot summer days when cooking meat would increase the temperature in kitchen & eating it create a heaviness not conductive to comfort. Tish-Ah B'Av indicates that this fast day is celebrated on the ninth day of month of Av. This tragic holiday commemorates the destruction of First & Second Temples of Jerusalem. 1. Mix flour, egg, & salt & add just enough water to prepare a dough firm enough to be handled. Dust w/flour to reach desirable consistency. Put dough ball into a plastic bag & let it rest at room temp for 1 hour. 2. Cut dough into halves & roll each piece into a very thin pancake. (I do this w/my hand-cranked pasta machine.) Then cut pancakes into 1/2-inch squares. Set aside. 3. Mix sauce ingredients together & set aside. 4. Bring 4 to 5 cups of lightly salted water to a boil in a large pan, drop in pasta, & cook over moderate heat for abt 10 mins, or until tender but still al dente. Drain well. Serve pasta & dairy sauce separately. Each diner fills his plate w/pasta & spoons over as much sauce as wanted. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

Yield: 6 servings

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