SESAME NOODLES #2

   2                    Cloves garlic -- minced

   2      tablespoons   Chinese sesame paste
   1      tablespoon    Dark sesame oil
   3      tablespoons   Tamari soy sauce
   2      tablespoons   Rice wine
   1 1/2  tablespoons   Rice vinegar
   1      tablespoon    Honey
     1/2  teaspoon      Chili paste
   1      pinch         Of five-spice powder
   1                    Scallion -- chopped
   2      tablespoons   Chopped fresh cilantro (opt)
   8      ounces        Dried wheat noodles -- linguine
                        Fresh mung bean sprouts
                        Unsalted roasted peanuts
   1                    Scallion -- finely sliced on
                        diagonal

Sauce: In a blender or food processor, puree all the sauce ingredients
until free of lumps. Cook the noodles until tender and drain immediately; toss with the sauce. Serve at room temperature, topped with mung bean sprouts, peanuts and scallions.

Note:  If you're not serving this soon after preparation, the noodles
might clump together.  Should this happen, stir in a little warm water and soy sauce just before serving.

SHEFTALIA (BARBEQUE SAUSAGES)
                 
 500      grams         Finely ground fatty pork
 500      grams         Finely ground veal or lamb
   1      large         Onion -- finely chopped
                        grated
     1/2  cup           Finely chopped parsley
   2      teaspoons     Salt
 250      grams         Panna (caul fat from pig)

Combine pork with veal or lamb, onion, parsley, salt and a generous
grinding of black pepper.

Dip panna into a bowl of warm water for a minute or two, remove and
carefully open out a piece at a time, laying it out flat on work surface. Cut with kitchen scissors into pieces about 10 cm (4 inches) square.

Take a good tablespoon of meat mixture and shape into a thick sausage
about 5 cm (2 inches) long.  Place towards one edge of piece of panna,
fold end and sides over meat and roll up firmly.  Repeat with remaining
ingredients. Thread sausages on flat sword-like skewers, leaving space
between them. Number on each skewer depends on their length. Cook over
glowing charcoal, turning frequently.  Do not place too close to heat as sheftalia must cook fairly slowly so that the inside is well cooked and the outside nicely browned without being burnt.  The panna melts during cooking, keeping the meat moist and adding flavour.
Excessive flaring of fire can be controlled by a sprinkle of water on the coals. Serve sheftalia as an appetizer