Title: Poloni (Miniature Pasta Squares with Dairy Sauce)
Categories: Pasta Jewish Afghan
Yield: 6 Servings

PASTA
2	c	Flour
1		Egg, beaten
1/4	ts	Salt
1/2	c	(abt) water
DAIRY SAUCE
1/2	c	Cottage cheese
1/2	c	Yoghurt
1/4	ts	Salt
2		Cloves garlic, put through a press
1	ts	Fresh mint, chopped
1	tb	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

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