a Jewish speciality which Claudia Roden (1996) describes as follows:
also called ‘egg barley’ pasta because the dough is formed into tiny barley-sized lumps, [it] is made by grating it through the thick holes of a grater, or chopping the dough, or rolling tiny bits between the fingers. This pasta is now mass-produced commercially in Israel. It is boiled, fried, or baked and served as a garnish for fried and roast meats, as well as in soups.
Helen Saberi was Alan Davidson's personal assistant, and worked very closely with him on the first edition of the Companion, as contributor, researcher, fact-checker, and proofreader. She is the author of Noshe Djan: Afghan Food and Cookery, and co-author with Alan Davidson of Trifle. (HS)
Roden, Claudia (1996), The Book of Jewish Food, New York: Knopf.
