Lissan al Assfour

This is a lamb stew made with pasta, and I am assured that it only tastes right if small Italian pastine called graniamo (which look like tiny birds’ tongues or largish grains of rice) are used. During the last war, when this Italian import was not available, families who loved the dish used to make the pasta themselves with flour and water, rolling it into the correct, tiny thin ovals between their fingers. A friend recalls spending hours with her brother every Sunday as a sm