Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1915-01-02

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and a good quality Of wine are being
produced by Jewish farmers.
Palestine is said to have been the
birthplace OF wheat, and wild wheat
yet abounds there. Wheat, beans, oats
and barley are among the leading
crops. A lindranec to wheat produc-
ton Is the taees, which If not pulled
up impart a bitter flavor to the -four.
All over Palestine. therefore. forces Of
working people, usually young girls,
engage In the task Of separating the
tares from the wheat.
Breadmaking In Turkey 10 a primitive
process, which has undergone little
change for centuries. yet the product Is
remarkably nutritious and pleasing to
the palate. Leaven 10 the only ferment-
ing agent known in Turkish bread
making In the rural homes the wheat
is often ground BY hand. The bread for
private families usually Is baked in the
yard on a hearth. which consists simply
OF two stones raised on end. with an
iron plate laid across them.
In the public bakeries the ovens are
like those found in the ruins Of Pom
peii. They are about eight feet high, the
exterior is square and the baking space
circular. They are large enough to &C
commodate from $50 to 800 two pound
OF hok They NJ
hampers or other mechanical equipment.
AThe mouth Of the oven is simply hole
and a piece Of sheet iron serves as q
door,
Kaklava is a delightful pastry, light
and palatable. 1t is prepared very much
in the manner Of French pun paste
After making the dough from the best
-four it is rolled into very thin sheets.
These thin sheets are buttered, stacked
on each other half an inch high, cut into
diamond form and baked When taken
from the oven boiled sugar or honey is
poured over them.
Beoreg. another delicious pastry, is
prepared in about the same manner, ex-
cepting that meat, cheese and other in
gradients are mixed with the dough and
powdered sugar is springled over the
pieces after they are baked
Meats and meat animals are sold un-
der tents in the open air. At these
strange markets you may see man
bargaining for a live sheep, which will
be slaughtered and butchered while the
customer waits.
Vegetables too-and the Turks, like all
AH0ho c,,hu ~ Ia
tables-are sold in the public square,
sometimes under tents. sometimes on the
open sidewalk.
Very QueeF are some Of the vegetable
dishes Of the Turks. They make a de-
lightful dish Of wild thistle, which under
cultivation grows to be q good sized tu-
Der. They eat the tender tips Of var
row. and sorrel is popular salad vege-
table. The young and tender tips Of
hops are often eaten raw as a salad or
cooked. Nettles are eaten as vegetables.
So are the common plantain leaves. and
the wtG mallow, which has a pulpy seed
that tastes like cheese
Dandelion green's are eaten universally.
staples. perhaps. Mousaka is vegetable
marrow sliced with chopped meat be-
tween the slices and baked. Small Gu
cumbers, nuts. watermelons and fruits
In season enter prominently into the
dietary.
A dish met with nearly everywhere in
Turkey is yalandji dalmas. 1t is an aro-
matte mixture Of rice and beef made in
balls the size Of an egg wrapped in a
thin vine leaf and served hot or cold.
Keinfte are small meat balls strongly
favored with onion.
Cabobs, very popular all over Turkey
are made Of chicken. mutton or other
meat, cut into small pieces and roasted
on skewer. A preparation Of chicken
cabobs with bay leaves between tho bits
Of meat 10 called kebap. Chicken pilRfs,
equally popular. are similar.
The stew OF the country IL Yachni, a
preparation of meat stewed with celery
and other vegetables. Elephants are
cooked In naany tempting ways Tho
most popular Is q preparation called
yman bayldi. wherein tho cold eggplant
is snnothered in onion. garlic. salt and OIL
The most notable mersel to be found
in the Ottoman Empire is kouzoum.
liar meat in Egypt. It IL q small lamb,
not much larger than sucking pig,
cooked in heated gravel. The animal is
buried in the gravel whole After the
Ore has died away it Is taken from the
bed Of hot pebbles: the skin peels of,
leaving the flesh a.. white a. snow. A
moro delicate meat could scarcely be
Imagined.
Never does the Mussulman profane II
with the touch Of steel. Knife and fork
are not allowed either in the carrying or
In the eating. 30 delicate IL the meat
that the metal would impair its flavor,
according to Turkish belief. The snowy
takes are taken from the carcass with
the fingers. placed on the dish with the
nngers-wooden or bark plates are pre-
ferred-and eaten with the fingers. No
higher honor can Mussulman bestow
upon a guest than to treat him to kou-
soum. No greater hurt could = guest in