The courier-index., 1919-08-29
PARTIAL TO LAMB
Armenians Make Meat Staple Ar
 ticie of Diet.
Methods of Preparing 1t Seem Strange to Those Accustomed to Western Cooklna--Egoplant . Favor
 Ite Vegetable.

Lamb appears to be the basic item of the Armenian diet if one Is to judge hy the number of Armenian dishes ID which it plays 8 part No less than % ways of using this meat are given fn a list of typical Armenian dishes prepared by an expert
 Roast lamb with matxoon sauce and lamb broiled whole are substantial fea- fures of Armenian banquets. Then there Is boiled lamb, lamb roasted in uaper. lamb roasted with tomato, whole spring lamb roasted, lamb stun d with rice, steamed lamb, lamb broil- Cd, hunter style; lamb grilled on skew err. praised lamb with wine sauce, .braiseI lamb with currie praised lamb with tomato sauce, praised lamb with enions and praised lamb in paper dish = seasoned with peas
 Kouxou kapama is an elaborate lamb dish in which the meat Is steam ed with scallion and lettuce; kouEou guvey is lamb roasted in an earthen pst with rice and tomatoes.
 ExGplant is ( favorite Armenian vegetable which is often used with the ianb Co make delicious dish. Hun hair beyendi is mashed eggplant and pofted lamb: patijan eheop kebab is 4ried lamb and eggplant grilied on skewers; eggplant stewed in lamb brotn and praised lamb and eggplant ere other savory dishes.
 All sorts of vegetables and even ffuits are stewed in lamb broth to rive them that richness which is a Feature of the national taste in cook ery. Fresh peas, artichokes. string beans, celery, leeks, spinach and euincss are mentioned in Armenian culinary lore as being the better for s,mmering slowly for some time In the lamb broth. A variation dish Is nohud yahni, Turkish peas stewed with onions in lamb broth.
 Ouscoumri dolma is an elaborate Ar menian dish. composed of mackerel stuffed with onions, pinenuts and cur rants. fried in olive oil and served cold. Eggplant stuffed with flee and onions nra cooked in olive oil Is also served stold. Fassouii pulaki is beans stewed <1l1oNegetables and olive oil and serv- " 6o1d.
 R1nenuts and entrants are favorite 1nGz~dients of stuGing, appearing not ely in the stuffed mackerel but also with rice as . stufing for turkey in . dish called Hindi dolma. Harpoot 1keofteh are delicious boiled meat balls prepared with cracked wheat and stuff- ed with meat pinenuts and currants StufEed vine leaves, yalanji d0lman and yaprsk sarma are other favoTfte dishes. The leaves of the grapevine are used for the outer wrappfngs of 1Aese viands. In the yalan1i dolman rice and onions already cooked through are wrapped in the vine leaves and the whole again subjected to . slOw simmering process i'm olive oil. Tn the yaprak sarma the rice and meat are cooked together or, rather, the rice G cooked in a rich stock and then wrapped in the vine leaves and sim mered in oil.
 The names of these Armenian dishes cannot be translated according to their sound, for hashiama is not an effort to orientalize the well-known board ing house viand of lamb hash, but plain boiled lamb, and shish lebab in- stead of being Turkish form of TINT, i< mild and savory dish of lamb Erilsed on skewers.