Like Terrans, the Alur enjoy their food and cooking is a well developed art. The cuisine varies widely from region to region, based on the ingredients available locally, and on the differing cultural pasts. Alurian dishes do, however possess certain unifying characteristics.
By and large Alurian foods have stronger tastes than Americans may be used to, but do not have the spicy quality found in many cultures. Alurian foods often mix ingredients from many food groups, and "vóshthï" (stew or casserole) are common. Alurians also tend to be willing to eat many more types of foods than Americans, resulting in dishes which are difficult to duplicate on Earth because, for example, it may use three different types of meat, two of which are reptiles only available on Aluria itself.
On this page we have listed some recipes that should be easy enough to cook in a Terran kitchen, at least in western cultures. We apologize that the measurements are in the American system, but this is due to the experimentation having been done in that nation.
Feeds 6
Bíshárá is a pasta dish from the Alurian region of Ásketáná in the south-east of the main continent. Note that all measurements are approximate and may be adjusted according to taste. The ingredients listed here are Terran equivalents of the actual Alurian substances.
Stir fry the hamburger, tofu, and onion together, ideally in a wok, with half of the Ranch Dressing, Garlic Powder, Cooking Wine, and Lemon Juice.
When the hamburger is done (browned), stir in the zucchini and mixed vegitables, with the rest of the spices. Simmer until all vegitables are tender, stirring just enough to keep from burning.
Stir in the macaroni and add additional Italian Seasoning, Ranch Dressing to taste. Cook on medium heat but stir frequently until all ingredients are fully mixed.
Serve hot.
Any standard white-bread recipe will do for this, including those designed for bread machines. Make the bread as indicated in the recipe, but add the following to the dough:
Note: The Kritsen version of this uses the standard yeast-based white bread recipe. However, the version most often served in Eskál is best emulated using a baking-powder/soda based biscuit recipe and a 9x12 inch cake pan instead.
Bhögán is a pasta stew from the mountains of Kritsen. The meat usually used for this is from the ágen, which, although looking rather like a lamb with paws, tastes rather more like ham.
1 cup cooked ham, thinly sliced.
1 cup mixed vegetables.
4 Lasagne noodles, shattered
2 tbsp. onion flakes
1 tbsp. parsely flakes
1 tsp. minced garlic
1/2 tsp. ground mustard
1/2 cup blue cheese dressing
Boil the lasagne together with the vegetables, onion flakes, and half of the parsely flakes, until the lasagne is soft but not mushy (al dente). Sauté on medium-low heat the ham, garlic, mustard, and half of the dressing, for 5 minutes, stirring frequently. The dressing should become transparent and absorb somewhat into the meat.
Drain the pasta and vegetables and add them to the meat, along with the rest of the parsely and dressing. Sauté on medium-low heat another 5 to 10 minutes, stirring frequently.
Serve hot.