New-York tribune., 1902-12-07
WHAT THE TURKS EAT.
SOME UNIQUE DISHES THAT COULD BE
ADOPTED BY THE AMERICAN
HOUSEWIFE.
HOUSEWIFE.

Some of the dishes found on Turkish tables might
well be adopted by the American housewife, being
appetizing and inexpensive, and easily prepared
from articles that be found here in great
abundance
Turks Go for salads but prefer meat,
fish, vegetables and sweet dishes. The Bosporus
furnishes great variety os excellent fish. among
them the red muet, oysters and mussels' but
the Turks have idea Of the choice Of cuts. and
simply ask for many Okas. caring nothing so
that they get meaty pieces, with few bones
Corned beef roast beef, steak. these are unknown
Mutton. beef, little veal, fowls and game are
eaten. Pork is the unutterable flesh"
Breakfast with the Turks of all classes consists
OF cup of coffee and bread. a piece of cheese
rolled into the fat pancake is by the aborers
This is sometimes exchanged for cakes that are
much Ike pretzels, only larger. and hard.
In the fruit season different kinds of fruit
added Black bread made of unboiled rye flour is
sold everywhere. and. when fresh, is delicious
With few grapes, piece of the native cheese and
a cup of coffee, the richest is satisfied
A TURKISH RANGE.
The Turkish range is queer contrivance better
adapted for boiling and frying than ba king 1t is
breast high. and has a shelf with holes about six
inches in diameter. Under these holes. occasion
requires tiny fires of charcoal made As for
the oven it is almost primitive old fash
ioned Dutch oven.
With all fish. Holsters and many meats d sort
breadcrumbs and vinegar all bruised to cream,
with caviar cucumber. Mussels much larger
than in this country. They washed, steamed
until they open then filed with rice. chopped onion
and pepper and butter, packed closely in vessel
and baked hour
Turks make few soups. : they prefer solid food.
but sardines. anchovies and salted olives ps-
tache nuts eaten before meals : appetzers.
OF Vegeta b!es. which enter largely into their diet
the faVorite is the tomato and scarcely any dish is
pIpte hon; tbeN
eat this vegetable raw. To preserve tomatoes for
winter they boil them until the skins are
loose, then them through colanders, after
which they throw salt into the pulp. This causes
it to settle. and the is poured off while the
residue is put into thin bags and hung in the
shade. The next day it is spread on fiat sur
faces dry Later it is cut into squares and laid
in covered jars. This process retains the taste and
qualities of the tomato better than canning, and a
little water makes the pulp moist again
sTEWED MEATS
Stewed meats are boiled until the drops
from the bones. This is necessary too Turks
carve. but pull off bits by means of a piece
of eathery pancake. Forks not yet even looked
upon with favor by any but the very New School
Turks
Potatoes. a taste for which is an acquired
with the Turk first boiled. mashed with eggs
and a little flour, then made into cakes and
fried Beans and lima beans are boiled with
tomatoes and butter and sometimes onions.
Squash Is sliced and fried or stuffed with minced
meat, onions and boiled rice. and then baked.
Large cucumbers also stuffed with minced
meats and baked or are eaten raw with salt. one
good stew is made of mutton and green peas:
other has all sorts of vegetables, like Irish
stew.
Eggplant cooked in many ways, some Of them
palatable and good. One recipe is called imam
bailde. which means that the imam for whom the
dish first made tainted with delight at its
celenCe. To make il. cut slits in the sides of the
eggplant and insert forccmeat of onion and
around and fry thoroughly in boiling fat Another
way Is TO substitute eggplant f9r potato IN ste"
Moussaka another and better form. calls for one
large eggplant, sliced rather thick without peel
canned. and one pound OF minced beef Fry the
beef until separates set aside while the eggplant
eggplant and tomatoes deep dish, and
bake in slow oven one hour
Another delicious dish results from placing sliced
Hni9nS m tomSGes ana sPs 6ead & or or soda biscuit
covered dish. Bake slowly four hours.
THE NATIONAL DISH
PiIaf. the national dish Of Turkey. is served in
variably at every dinner. Rice always forms tho
foundation. and the most popular variety is that
where nothing but butter, toma toes and rice are
used. Take three-quartcrs OF a pound of Carolina
Egyptian rice. wash until perfectly clean, and
while still wet place in pan with one-quarter of
a pound of butter Stir over the fire until the
Strained tomato Juice boil the whole up once then
five e" minutes When done. melt another quarter
Of a pound OF butter. and when the piIah is dished
separate The color will be rich light brown.
alanje-dolrla is popular dish with foreigners
ter as for paff Mnce onion and parsley
pepper. stuff each leaf with the mixture fasten-
Ing the littie bundles With cloves Lay Lay them in
with a plate top TO keep them III place. and