Sajqat and Hafati
Preparation of two locally known recipes, without a precise explanation of the dish type in the title.
This video shows a preparation for two named Syrian-style items, but the title does not clearly define the dish type.
Like a regional pastry or dough preparation.
Ingredients
- 2 kg Sajqat
- Hafati (sheep tripe)
- 1¼ kg (7 cups) Rice
- ½ kg Finely minced fatty meat
- 3 tbsp Safflower
- 2 tbsp Coarse cumin
- 1 tbsp Ground cumin
- 1 tsp Black pepper
- 1½ tbsp Salt
- 1 finjan Vinegar
- 2 liters Water
- Lemon
- a few leaves Bay leaves
- a few pods Cardamom
- a few mismar cloves Mismar
- a few cloves Cloves
- a little Soap
Instructions
- Soak the rice in a bowl of cold water for 15 minutes.
- Score the sajqat in the sink to remove the visible outer fat and grease.
- Wash the sajqat in the sink under running water, partially opening and closing them so that they inflate like balloons.
- Clean the sajqat's slimy side in the sink by rubbing it with salt and lemon; according to the chef, a little soap may be used.
- Soak the sajqat in a bowl containing 2 liters of water, 1 finjan of vinegar, and 3 tablespoons of salt for 2 hours.
- After cleaning, turn the sajqat inside out so that the rough side becomes the outside, suitable for stuffing.
- Place the rice in a bowl, then add the finely minced fatty meat, followed by the safflower, coarse cumin, ground cumin, black pepper, and salt. Mix the stuffing well in the bowl.
- Sew the sajqat and hafati with white thread, using very closely spaced stitches along the seam, then leave an opening for stuffing in each piece.
- Stuff the sajqat and hafati by hand, then leave one-third or two-thirds of each piece empty, depending on its thickness, as explained by the chef.
- Prick the sajqat and hafati with a pin before cooking so that hot water enters inside and helps them cook through.
- Place the stuffed sajqat and hafati in a pot of boiling water on the stove.
- Submerge the pieces in the pot with hot water, leaving about 10 cm, or slightly less, of water above them, as explained by the chef.
- Skim off the scum from the pot when it appears, then add the bay leaves, cardamom, mismar, and cloves to the pot.
- If the water level drops in the pot, add hot water during cooking.
- Cook the pieces over medium heat in the pot for about 2½ to 2¼ hours, or about 3¼ hours, as the chef said at the end.
- Remove the pieces from the pot and serve once fully cooked.