The Kalispell bee. [volume] (Kalispell, Mont.) 1900-192?, 1903-03-10
MENU OF THE TURKS
DISHES THAT COULD BE ADOPTED
BY AMERICAN HOUSEWIVES.
Viands That Are at Once Appetizfng,
Nutritious and Inexpensivc-POpu
larity of Vegetables and Sweets.
The National Dish.

larity of Vegetables and Sweets.
| The National Dish.
Some of the dishes found Oh Turkish
tables might well be adopted by the
| American housewife, being appetiziny
| and inexpensive and easily prepared
| from articles that are to be found here
| in great abundance.
| Turks do not care for salads, but pre-
| fer meat, fish, vegetables and sweet
dishes. The Bosporus furnishes a great
the red mullct oysters and mussels,
but the Turks have no idea of the
choice of cuts and simply ask for so
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 'tha unutterable flesh"
Breakfast with the Turks of all
classes consists of cup of coffee and
bread. \ piece of cheese rolled into the
fat pancake is eaten by the laborcrs.
This is sometimes exchanged for cakes
that are much like pretzels, only larger
and not so hard. In the fruit season
different kinds of fruit are added.
Black bread made of unboiled rye -four
Is sold everywhere and when fresh is
delicious. With a few grapes, a piece
Of the native cheese and a cup of coffee
the richest man is satisfied.
| With all fish, Holsters and many
meats Il sort of salad dressing is served
made of garlic, oil, breadcrumbs and
vinegar. all bruised to Il cream. with
caviare or cucumber. Mussels are much
larger than in this country. They are
| washed, steamed until they open, then
tiled with rice, chopped onion and pep
per and butter, packed closely in YES
sci and baked an hour.
Turks make few soups, as they prefer
solid food. but sardincs. anchovies and
sailed olives or pistachiO nuts are eaten
before meals as appetizcrs. OF vegeta-
bles. which enter largely into their
diet, the favorite is the tomato, and
plet2 without it, though they never eat
this vegetable raw. TO preserve toma-
toes for winter use they boil them I'M
til the skins are loose, then pass them
through cOlandcrs. after which they
throw salt into the pulp. This causes it
to settle, and the water is poured off
while the residue is put into thin bags
and hung in the shade. The next day
it is spread on fiat surfaces to 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 little water
makes the pulp moist again.
Potatoes, taste for which is an ac-
quircd one with the Turk, are first
boiled, mashed with eggs and Il little
> -four, then made into cakes and fried.
Beans and lima beans are boiled with
tomatoes and butter and sometimes on
ions Squash is sliced and fried or
stuffed with mincemcat. onions and
boiled rice, and then baked. Large Gu
cumbers are also stuffed with minced
! meats and baked or are eaten raw with
} salt. One good stew is made of NUT
, ton and green peas. Another has all
t sorts of vegetables, like an Irish stew.
5 Eggplant is cooked in many ways,
, some of them palatable and good. One
: recipe is called imambailde, which
t means that the imam for whom the
dish first was made tainted with de
I light at its excellence. TO make it, cut
Sits in the sides of the eggplant and in
a scrt forcemcat Of onion and minced
!. chicken in the cavities. Tie strips OF
G cloth around and fry thoroughly in boil
1, ing fat Another way is to substitute
: eggplant for potato in a stew. Toma
, toes should also be added.
Moussaka, another and better form
, calls for one large eggplant, sliced rath
err thick. without peeling. Have ;
quart of tomatoes freshly peeled o.
: canned and one pound of minced beef
Fry the beef until it separates, Sc
aside while tie eggplant is being fried
then put alternate layers of meat. egg
plant and tomatoes in deep dish
season and bake in a slow oven on
hour.
Another delicious dish results from
placing sliced onions. tomatoes AM
ships bread or soda biscuit in layers
with generous piece of butter. in
covered dish. Bake slowly four hours
PLAT, the national dish of Turkey.
served invariably at every dinner. Rlc
always forms the foundation. and tn
most popular variety is that wher
nothing but butter. tomatoes and rlc
is used. Take threc-quarters of
pound of Carolina or Egyptian ric'
wash until perfectly clean and Will
still wet place in Il pan with one-qua
ter of a pound of butter Stir over I'll
fire until the rice has absorbed the bu
ter and become a light golden colo
Add the rice to three pints of straine
tomato juice. boil the whole up one
then draw aside to cook. without sti
Gao H.