Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-09-08
DISHES FROM THE ORIENT
WILL DELIGHT EPICURES
Ms Wilson Gives Some Recipes Handed Doon by Genera
f tions Of Dark-Eyed Women the Dreamy Nile
BY MRS. NJ. A. WILSON

- All rights reserved
T0ROM the city on the Nile, Cairo.
~ como to this corner some famous
"a world recipes--Oriental cooking o.
Z bdted upon the religious beliefs and
tr6Hitions of the Far East. These. rs
Will rs the national and racial pref
er&nces, will afford the busy housewife
s4 opportunity to provide variety to
her daily menu.
This great big country Of ours Is
trnIy, cosmopolitan. with its myriads Of
Individual interests and a real capacitF
ofiappreciation. In Persia aud Arabia
there is little known literature upon
thp subiect of food and cooking; recipes
AT usually handed down like tho. ira
dikions and folklore-by word OF
m1uth-from one generation to an
other.
II many parts Of the Orient beef as
I 4 hneat is unknown. This is because
TIA bull and the COW are sacred ana
thf natives, under any circumstances
would refuse to cnt 1t. =,
Lamb, mutton. pork and fowl are the
principal meats. with fish in the coast
towns. Meat: as a rule, is used NJ,
meat exclusively as a havoring and, III
ths preparation Of many of the Oriental
dIshes, n broth or soup is the founda-
tion. This stock or broth is usually
made from the trimmings of the meat
and poultry. 81, A.. =,
haha and basdes, are delicious and well
worth trying. The Oriental has pro
verbial sweet tooth, so that many dcl-
cious pastries are usually found upon
the menu. and then the crowning touch
ofsthe feast is Turkish coffee. when IL
the delight of the natives, but otten
- fpr the llprl-
dental taste.
Yuvarlak Tchorbs
Plaza In a saucepan five cups Of good,
VAL reasoned stock. Now mince very
Nne two medium sized onions and then
0ne-hat CUP Of finely chopped pdrs'
bT,
Pinch Of thyme,
T;uiest piece of garlic.
Two- thirds cup Of cooked rice,
S one-half cup Of finely chopped meat,
One teaspoon Of salt,
One half teaspoon Of pepper.
Af;x and then form into balls, hav-
IND the balls about the size OF large
walnut. Bring stock to boil ana
simmer slowly for twenty minutes
Then add
One rclI- beaten eg1.
One tablespoon of lemon juice.
Rrinr to a boil. cook for three min
utes and then serve.
This soup Is delicious the egg COOKS
In fbe broth like fine noodles or crumbs
Stuffed Fish
Select a firm fish. weighing ABOUT
srs and one half pounds. and with
~ "a tnife remove the meat and bones,
without tearing the skin. Lay the skin
s.;de until needed. Remove the bones
from the fish meat, putting the hsn
mept,
Three onions.
Sir branches Of parsley
I'D n large handful of the we'll washed
ereen tops of celery. through tne 1000
chopper. Place in bowl ana auu
One Gun of boiled rice.
One and one-hdt level teaspoons OF
Ore Jepel teaspoon of pnprikd,
One eighth lercl teaspoon o. ''oee'
ssorjorum,
I. MI thoroughly. then fill back into
ths fish skin. Tie firmly in piece of
cbsese cloth and place in large sauce
n.r with sufficient boiling stock to |
rover. Boil for fifty minutes and then
lift and drain in a co.ander. Cool
Turn on a baking dish and brush lib
erajly with a good salad oil. Sprinkle
With fine crumbs and little grated
.bsese. Bake for thirty minutes in
hot oven. Serve with terbieh.
Terbieh
Mince very fine one-half cup of bar
ley
Three- quarters cup Of thick mdyon-
6aise,
Juice Of one lemon,
Bit of garlic,
One teaspoon OF paprtkd.
rcat to mix. The fish dealer will !
remove the skin when the fish is pur-
chased. IA, .,os
What or rice. That which Is made
WITH the cracked wheat is usually the
TAR Of the poor or laboring classes. II
Mon,yTOnf0<