Mediterranean Creole™ #5 Foodcast in English- Fideos (Fidwash, Fidawash) with Merguez Spiced Meatballs (Kefta)

Adam Balic's post about the history of fideos

However, in the case of this particular group of pasta, there is a particular pasta type called as “Fidawsh/Fidaush” mentioned in an anonymous thirteenth century Hispano-Muslim cookbook (translated by Charles Perry). In this text there a discussion on the basic shapes of pasta, followed by a description on how to cook them. Curiously the medieval cooking method still closely resembles that specialized cooking technique that is used today. For the interesting thing about this pasta dish is that it is actually cooked in it's sauce, rather then being dressed with a seperately prepared sauce.

The tomato broth I refer to in the video is lighter than a tomato sauce, so I call it a broth. Use vine ripened tomatoes for this simple preparation, you'll notice a lovely fresh tomato fragrance as the sauce cooks. I use 2 pounds of ground beef with a fat content of about 27% (I get it ground by a butcher). Do not be afraid of fat! A lot of  it cooks off during the browning process, but the flavor and moisture remain. My merguez spice blend recipe.

This episode is broken up into 3 clips as the file size for a single video clip was much too large for my computer to handle. We used a different kitchen this time, the lighting and sound quality are much better. We only had fairly minor ambient noise and chose not to use our external microphone. The camera person also had a lot more space to move around to shoot at different angles. Overall I think Sunday's shooting resulted in a much more dynamic show than our first one. Do not distribute video, do not post video to youtube, google, etc... All materials are the property of Farid Zadi C/2007

Comments

[Evren SURI]

Hello!
I was looking forward for this show. I am happy you can make time to prepare it. In Turkiye we put some soft interior of bread in kofte as well. I guess it adds volume to the dish with less meat, and when it soaks the juices... veery tasty.
One shooting comment, I think more light on your faces (or same as the background) and on your ingredients will enable us to focus better on your delicacies.