Lexington gazette. [volume] (Lexington, Va.) 1871-1962, 1903-03-04
MENU OF THE TURKS
DISHES THAT COULD BE ADOPTED
BY AMERICAN HOUSEWIVES.

from articles that are 10 be FOUND ner
in great abundance.
Turks do not care for salads, but pre-
fer meat. fish, vegetables and swee
dishes. The Bosporus furnishes q grea
variety Of excellent fish, among then
the red mullet, oysters and mussels
but the Turks have no idea Of tn,
choice Of cuts and simply ask for 81
many okas caring nothing so that the!
get meaty pieces with few bones
Corned beef, roast beef, steak - thes'
are unknown. Mutton, beef, LITTLE
veal, fowls and game are eaten. Porl
Is "the unutterable flesh"
Breakfast with the Turks Of al
classes consists of cup Of coffee an(
bread. A piece Of cheese rolled into thu
fat pancake Is eaten by the laborers
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 unboled rye -four
is sold everywhere and when fresh Is
delicious. With a few grapes, piece
Of the native cheese and cup of coffee
the richest man is satisfied.
With all fish. Holsters and many
meats sort of salad dressing Is served
made of garlic, oil. breadcrumbs and
vinegar, all bruised to cream, with
caviare or cucumber. Musses are much
larger than In this country. They are
washed, steamed until they open, then
filed 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 sardines, anchoyies and
sailed olives or pistachio nuts are eaten
before meals as appetizers. OF vegeta-
bles, which enter largely into their
diet, the favOrite Is the tomato, and
scarcely any dish is considered COM
plete without 1t, though they never eat
this vegetable raw. To preserve toma-
toes for winter use they boil them un-
til the skins are loose, then pass them
through colanders, 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
1t Is spread on fat 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 &C.
quired one with the Turk, are first
boiled. mashed with eggs and little
-four, then made into cakes and fried.
Beans and lima beans are boiled with
tomatoes and butter and sometimes OH
IONS Squash is sliced and fried or
stuffed with mincemeat, 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
sorts of vegetables, like an Irish stew.
Eggplant is cooked In many ways,
some Of them palatable and good. One
recipe Is called imambailde, which
means that the imam for whom the
dish first was made tainted with de-
light at Its excellence. To make it, cut
Sits in the sides OF the eggplant and in
sert forcemeat OF onion and minced
chicken In the cavities. Tie strips Of
cloth around and fry thoroughly in boil
ing fat. Another way is to substitute
eggplant for potato in stew. Toma-
toes should also be added.
Moussaka, another and better form,
calls for one large eggplant, sliced rath-
er thick, without peeling. Have a
quart of tomatoes freshly peeled or
canned and one pound Of minced beef.
Fry the beef until it separates, set
aside while the eggplant is being fried,
then put alternate layers of meat, egg
plant and tomatoes In a deep dish;
season and bake in slow oven one
hour.
Another delicious dish results from
placing sliced onions, tomatoes and
ships bread or soda biscuit In layers,
with a generous piece Of butter, in a
covered dish. Bake slowly four hours
Pilaf, the national dish of Turkey, Is
served invariably at every dinner. Rice
always forms the foundation, and the
most popular variety is that where
nothing but butter, tomatoes and rice
is used. Take three-quarters Of a
pound of Carolina or Egyptian rice,
wash until perfectly clean and while
still wet place in pan with one-quar-
ter of n pound Of butter. Stir over the
FIRE until the rice has absorbed the but
ter and become a light golden color.
Add the rice to three pints Of strained
tomato juice, boil the whole up once,
then draw aside to cook, without stir
ring, for twenty-five minutes. When
done. melt another quarter Of a pound
Of butter, and when the pilaf is dished
up pour 1t over the top. Each kernel
should be separate. The color will BIO
| rich light brown.
Yalanje-dolma is popular dish with
foreigners as well as Turks. Scald
some fresh green grape leaves. Take
/ half pound of rice and fry in butter
Is for pllaf Mince some onion and
parsley very fine and add them to the |
ice with salt and pepper. Stuff each
eaf with the mixture, fastening the
title bundles with cloves. Lay them
n kettle, the opening downward,
Keep them In place and just enough
water to keep them from burning. SIM
ner for three-quarters Of an hosA-
lew York Tribune.
wasp's Method of Attack.