"Chaalin"
Gryrnese Miriple Sauce

 

Chaalin

Recipe researched by Baar Naowl Of Gryranfryll Wabe.

This is one of those dishes that practically everyone makes, and everyone thinks that mother's recipe is best. Some say that meat is an abomination in a good Chaalin, but some swear by it. Some add nuts, some cut out the trell, some replace TeKaskara with dried ants, but this is the popular cafe version. Chaalin is served on KysKys and pasta, and occasionally on flatbread, and a thinned version makes the base for some soups.

2 tbsp cone nut oil 

1/4 cup torn dandelion greens 

2 tablespoons chopped fresh basil 

2 cups miriples, roughly chopped 

1 tsp trell pollen 

1/2 tsp TeKaskara 

small splash plum vinegar 

1/4 cup chopped rat meat (opt) 

Heat the cone nut oil. Add dandelion greens and basil leaves and cook until wilted. Don't let them get brown, now. Add the miriples, trell pollen and TeKaskara. Now, you have to let them cook until the miriples have disintigrated; that's what makes this a sauce rather than a relish or a salsa, you understand. You can help things along by smashing them up with the back of a spoon, but you do have to let them cook a good while, to get all the flavors mixed together. Just stir every once in a while, and keep an eye on them so they don't scorch. When the miriples are nicely integrated, stir in a splash of plum vinegar, to give it a bit of tang.

 

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