The Washington times., 1928-01-16

ing far less than the all-American
steak dinner:
Dinner
Turkish Soup Black Olives
.jan-Shish-Kehab
Casserole of Lamb. Eggplant
and Leeks)
Pilaff
Glazed Apricots
Luncheon
Dolma or Sarma
Casserole OF Stuffed
Vegetables
Orange Blanc Mango
The Turkish soup included in
the dinner menu is simply a care
fully prepared lamb or chicken
broth seasoned with just dash Of
thyme and allspice. This flavor is
often varied by blending with six
cupfuls of hot broth a slightly
beaten egg to which the Juice of a
small lemon has been added.
For Patl-jan- Shish- Kebab, pur-
chase two and one-half pounds OF
boned, lean, stewing lamb, saving
the bones for the stock. Put the
bones and scraps in kettle with
water to cover and simmer for
stock for the pilaff. Cut the boned
lamb into inch chunks, thread
three or four on each skewer
wooden skewers may be procured
from the butcher) and dredge with
flour, salt and pepper.
Shaving of Garlic
To a hot skillet, add a shaving of
garlic, few slices of onion and
four tablespoonfuls of olive or
vegetable oil. Then add the skew
ers or kebabs of lamb and brown
thoroughly. Place two or three
of these in the bottom of large,
deep casserole. Add to these two
whole leeks. Seed two green pep
pers and chop finely with one small
onion. Peel one medium-sized egg
plant and cut into chunks. Sprinkle
some of the green pepper mixture
over the leeks and add several
chunks of the eggplant.
There will seem to be too
much eggplant or patl-jan as you
pack the casserole, but remember
that it shrinks to about one-fourth
its original bulk as it cooks. Season
generously with salt and pepper.
Pour over the layer two or three
tablespoonfuls of strained tomato
Juice and one or two teaspoonfuls
of oil. Repeat the process until the
lamb, eggplant and other vegetables
are used up, using one cupful OF
strained tomato juice, four table
spoonfuls Of oil and six leeks in
all.
May BE Reheated
Cover closely and bake in a mod
crate oven of 400 degrees F. about
three-quarters of an hour. Then re-
duce the heat and cook in slow
oven of 800 degrees F. from one and
one-haIf to two hours. Then UNI
cover and brown slowly for one-half
hour. This dish may be cooked and
reheated at serving time, losing
nothing of it's flavor. Jointed
chicken or fowl may be substituted
for the kebabs in this recipe. Serves
eight.
For Pilaff, wash one cupful of
rice and dry on a clean cloth. Melt
one tablespoonful of butter, olive or
vegetable oil in a hot skillet and
add a shaving of onion. Then add
the rice and stir evenly and gently
with a fork until each kernel seems
to be welI-coated with fat. Then
add one teaspoonful of salt and one
fourth. teaspoonfuI of paprika and
three cupfuls of the lamb broth,
boiling hot. Do not stir unless alb
solutely necessary from this point
on.
Add Tomato Juice
When the rice begins to swell,
add one cupful Of strained tomato
Juice and one and one-half cupfuls
of the lamb broth and turn the
heat very low. Cover and cook
not more than one-half hour. If
the rice seems to be getting sticky,
add one-half cupful of lamb broth
but do not stir. PiIaff Is very deli
cate when made with chicken stock,
instead of lamb, in which case
chicken fat is used for the frying
instead of butter, olive or vegetable
oil. This dish is delicious reheated
the second day with any leftover
Patti jen. Shish- Kebab. Finely cracked
wheat or ajem is often used instead
of rice in this recipe. 1t serves
eight.
DoIma, which is included in the
luncheon menu, means simply
stuffed vegetable of any kind. The
recipe which we give here is for
a casserole of stuffed tomatoes,