Title: The Oriental Cook Book...
Author: Keoleian, Ardashes H.
Publisher: New York: Sully & Kleinteich
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[Illustration: A portrait of a man in a suit presumably Mr. A.H. Keoleian.]
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THE ORIENTAL
COOK BOOK
WHOLESOME, DAINTY AND ECONOMICAL
DISHES OF THE ORIENT, ESPECIALLY
ADAPTED TO AMERICAN
TASTES AND METHODS OF
PREPARATION
>
BY
ARDASHES H. KEOLEIAN
(FORMERLY OF CONSTANTINOPLE)
NEW YORK
1913
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THIS BOOK
IS
AFFECTIONATELY DEDICATED
TO
THE MEMORY
OF
MY BELOVED FATHER
Copyright, 1918, by
ARDASHES H. KEOLEIAN
All rights reserved, including translation into
foreign languages
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> PREFACE
In many respects the cooking of a country is directly indicative of the character of its inhabitants. Often, the disposition of a person, or of a nation, can be traced back with considerable certitude to the kind of food which has been habitually eaten for long periods. At any rate, there is always a certain correspondence to be noted between the general characteristics--physical, mental and spiritual (as we say for want of a better word)--and the foods, or the special methods of cooking of each individual, geographical section, nationality and racial group. This is a peculiarly fascinating line of thought, too much so, in fact, to be more than hinted at here; for anything even remotely approaching an adequate consideration of it would be out of all proportion to the space at our command for these few preliminary words. It must suffice, then, to say merely that the Orient, like the French Nation, presents unmistakable evidence of this great truth.
But, in addition to this law of individual and distinctive variation in the matter of cooking, as
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in all other fields as well, there is another law which is becoming more and more operative every day, perhaps especially among English-speaking people, and pre-eminently among Americans. May we call this latter the law of acquisition or assimilation? We mean thereby to characterize the remarkable tendency in the country to draw upon the riches of the rest of the world, in every realm of human achievement, and to make them one's own, either as a whole or in part, to make them minister to one's enjoyment and advancement. The United States is a Cosmopolitan Nation, with myriads of interests and capacities of appreciation, and there seem to be good and sufficient reasons today for offering its people access to what has been wrought by the genius of Oriental cookery.
In fact, the steadily increasing appreciation of, and demand among Occidentals for, Oriental cooking, finally induced us, among other reasons, to undertake the difficult task of writing this book.
The preparation of it we term a difficult task, perhaps for no other reason than this singular one, namely, the non-existence in the Orient, or among any of the Oriental nations--except among
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the Armenians, and that in an inefficient form--of any regular literature upon the Culinary Art, which might have served us as a guide among the widely differing recipes and ideas upon cookery that have existed from time immemorial, from the Balkans to Persia, and from Arabia and Egypt to the Caucasus. It has been, therefore, our exacting duty, not only to collect the best of the numerous recipes, but also to select from the countless variety such choice and practical ideas as will appeal, we hope, to the Occidental tastes and demands.
Being of Oriental origin, but knowing quite thorughly the characteristic taste of Western peoples in certain of the fine arts--in Oriental rugs, tapestries and general antiques, for example, as well as in other lines that have been appreciated by the educated and cultured--we have taken the pains, at the original suggestion and because of the incessant requests of some intimate American friends, to prepare this book. It has cost us many of the best years of our life and many expensive trips to the Orient, in order to secure at first hand right, positive, tested and authoritative information in regard to many things concerning which we
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had previously only possessed natural ability, as an observer, and an eye for appreciation and selection. To this we think we may properly add a well-developed patience in research and a faithfulness in recording results, both of which qualities have had abundant exercise in the arduous but congenial labors now completed. Moreover, it may be added that we have had the frequent advice of some of the best-known exponents of Oriental Cookery as exemplified in the palaces and homes of the East.
As a consequence, we believe we have finally evolved a book which gives, in a designedly limited compass, the most representative, meritorius and easily adaptable methods of food preparation that are known and practiced all over the Orient by various nationalities, such as the Armenians, Bulgarians, Caucasians, Egyptians, Greeks, Jews, Persians, Syrians, Turks, etc., etc.
All human beings are naturally gifted with more or less ability, when occasion requires, to prepare food for themselves. The true art of Cookery, however, is not the possession of many, especially when it is exercised for the highest good and pleasure of others. This truly specialized and
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praiseworthy function demands good judgment, an inherent sense of fitness and proportion in the choice and blending of food ingredients, reliable guidance, and after that practice and ever more practice.
But cookery should not be made a difficult task by minute descriptions of compositions and combinations--as is true of many cook books--in such a way as to cause the average housekeeper bewilderment or discouragement. Of course, excellent results in the art of cookery require a general knowledge of and experience in the art, on the part of the cook, yet, it should also be left with her to make a fair attempt at it, and use her own judgment considerably, regarding preparation and results. Cookery is neither practical nor successful when it is too scientific, because such success is largely dependent on the taste of the cook and those for whose enjoyment it is prepared.
Civilization has taught human beings to be careful in their selection of foodstuffs, and again, it has taught them, on the whole, to prepare the food in a way to make it more nourishing and palatable. Thus, the common reasons for cooking are already known to every person, which are, namely:
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To do away with the hurtful substances in foodstuffs, and to cause destruction to microbes and other foreign matter in flesh and in vegetables.
To assist mastication and hasten digestion of food through proper combinations of various eatables; and finally
To use or serve them in the best style, suited to the customs and conceptions of civilized people.
Although cooking recipes are innumerable and vary much in different countries, still the general methods of cookery are simple and their operations few in number. They are: Boiling or Stewing, Broiling or Grilling, Baking, Roasting and Frying. All these methods are practiced, and in the preparation of some food often more than one method is used. Each one of these methods is also essential for the reason that certain food-stuffs can only be properly treated in one way in order to give them the desired taste and appearance. Each of these several methods agrees with tastes, and what may be indigestible to one may be quite digestible to another.
Oriental Cookery, like all else Oriental, is not based on strict science, but on natural and happy
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combinations of food ingredients and flavors which many, many years' experience on the part of different peoples has taught them. It is naturally, harmoniously and easily done, and is dependent for its successful result on good and wholesome ideas in general cooking, and anyone with a little courage can do it, too, without minutely following the given guide in the recipes.
Oriental cookery is valued not only because of its economy, because one can get the most out of the least material used in the preparation of a food, but it is also recognized and esteemed for its general body-building and nourishing character, and although it is solid and substantial, it is often dainty as well. In Oriental cooking, not a single dish is dependent on the extravagant use of expensive and various ingredients which, when counted up, make food very expensive, but it is dependent, and very much so, on the flavor of each different article used in the making thereof. For those, therefore, who are fond of plain food, but of the kind that puts an extra layer of fat on the consumer, Oriental cooking is especially recommended.
Successful Oriental cooking is based on the
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theory that no one ingredient used should greatly outdo the others in strength, and that the result should be a perfect harmony. It should not be very difficult, therefore, for anyone who will remember this to follow the methods described in this book, and although we have, to the best of our ability, given the approximate quantities of every substance to be used in the preparation of each recipe, it is desirable, nevertheless, that each housekeeper should use her own judgment in regard to quantity, proportions, taste, and the like. We have aimed only to furnish general guidance in a field that will be wholly new to those for whom our work has been done. We do not pretend to lay down exact rules for families of different sizes and varied likings.
It has, furthermore, been taken for granted that those who purchase a copy of this Oriental Cook Book will not look to find in it that general and widespread information about cookery, which it is to be assumed every housewife already possesses. For instance, when we have spoken of Boiling or Frying, we have avoided the common explanation of what is meant by boiling or frying, nor have we given the scientific explanation there-
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of--the temperature required, the changes produced in the process, and so on. We have prepared this book largely for those who know how to do the little ordinary things involved in the culinary art, who will understand the meaning of our expressions, who know the ingredients already in use and are able to comprehend their nature without looking for our explanation of them.
Thus--not believing it to be consistent with our present purpose--we have avoided giving the different food properties contained in each ingredient, such as the water, the albuminoids, the fat, the starch, the sugar and the salts, which are to be found always in our daily food compositions.
In short, we have not written anything about the degree of temperature at which olive oil or butter will melt or come to a smoking point, nor stated that such ingredients are nourishing in certain conditions and not in others; that meat, fish or vegetables will fry in fat of a certain degree and not in less, etc., etc. All these things have been avoided because we take it for granted that our readers will only be interested in the recipes of Oriental Cookery and the facts relating thereto, which have been handed down through the centuries.
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While wishing to be modest in all our assertions regarding the merits of this Oriental Cook Book, we find ourselves hoping that it may eventually take its place alongside of fine rugs, tapestries and other objects of art, as a means of making the Orient known to the Occidental mind. The culinary art of those romantic lands, whose people for many centuries have been the recipients and faithful preservers of valuable secrets along this line, has a rare and rewarding interest of its own, which, we believe, may well engage the earnest attention of women of Western lands.
We have omitted illustrations in this book, for the good reason that Oriental cooking is wholly based on remarkable combinations of foodstuffs which no illustration can ever depict.
We feel that all our efforts will be well and fully repaid if this work meets with appreciation on the part of any considerable number of those who are interested in the art of cookery, either as housewives, cooking teachers or professional cooks. We are quite confident that it will do so, if merit counts for anything, for it not only stands alone as an exposition of Oriental cookery in English, but we cannot find that it lacks any of the essentials
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of completeness or practicability which characterizes its American and English exemplars.
We also trust that this book may be found to be, to some degree at least, instrumental in reducing the high cost of living for those who make use of it, inasmuch as one of the fundamentals of Eastern cookery is the maximum of savor with the minimum of expense.
Were it possible for us to allude, in this preface, to the many remarkable dishes that have made Oriental cookery famous, perhaps they might induce a readier recognition of the merits of the book. However, as they are dealt with in detail in their respective places in the body of the work, we refrain from mentioning them in this limited space, leaving it to our readers to make use of the recipes which we have made as explanatory as possible.
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> The Oriental Cook Book
> TABLE OF CONTENTS
PAGE
A FEW IMPORTANT NOTES......................................... 17
SOUPS.............................................................. 20
PILAFS............................................................. 41
FISH............................................................... 52
BAKED FISH......................................................... 54
BROILED FISH....................................................... 60
FRIED FISH......................................................... 64
BOILED FISH........................................................ 67
PICKLED AND SALTED FISH....................................... 73
OYSTERS............................................................ 77
LOBSTERS........................................................... 86
MACARONI........................................................... 92
BROILED MEATS...................................................... 101
ROASTS............................................................. 123
BOILED DISHES...................................................... 135
VEGETABLES--WITH MEAT......................................... 151
VEGETABLES--WITH AND WITHOUT BUTTER OR OLIVE OIL................... 179
STUFFED DISHES--WITH MEAT............................... 208
PAGE
OTHER STUFFED DISHES--WITH OLIVE OIL............................... 213
MINCED MEAT DISHES................................................. 224
MISCELLANEOUS...................................................... 233
SAUCES............................................................. 244
EGGS............................................................... 257
SALADS............................................................. 266
PICKLES............................................................ 276
PASTRY............................................................. 284
FRUITS AND {CREAMS}................................................ 304
PRESERVES.......................................................... 312
DESSERTS........................................................... 319
EXTRAS............................................................. 326
ORDER OF SERVICE................................................... 333
MENUS.............................................................. 334
LIST OF SPECIAL ORIENTAL INGREDIENTS............................... 344
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> THE ORIENTAL COOK BOOK
> A Few Important Notes
In the preparation of Oriental dishes, stock or broth is used extensively instead of plain water. This practice, however, does not involve any special effort or expense because the materials used for this purpose are trimmings of meat or poultry bones, and the like, not fat, nor any other foreign substances, except uncooked vegetables.
The making of stock is very simple, as it only consists in boiling the above mentioned materials in plain water. It is unnecessary to say that before using this broth for any purpose it should be strained through a fine metal sieve.
THE KINDS OF MEAT USED: In Oriental cookery lamb is the principal meat used, with which most of the Kebabs, the Basdis and the Dolmas are very delicately made. Still, good beef, veal and mutton often serve the purpose. However, it is better that the question of the meat should be
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left entirely to the judgment and liking of those for whom the food is prepared.
PREPARATION OF DRESSINGS, ETC.: There are certain Dressings--Terbieh--which are exclusively Oriental. These Dressings consist of the following ingredients and are used with:
1.--Certain Boiled Dishes, Soups, Etc.Dressing is made
with the juice of lemon and beaten egg (the preparation of either or both can be increased according to taste and requirement), and is used by pouring the combination of both over the whole food, after blending the mixture with a little portion of the boiled cooking.
2.--Certain Soups, Etc. Dressing is made
with overheated butter and chopped dry onion or crumbs of bread, with pepper shaken over. This mixture, after good frying, is poured into the food and stirred.
3.--Boiled Head and Shin of Lamb, Mutton, Veal and Beef. Dressing is made
with the juice of garlic, vinegar and beaten eggs, and is used by pouring over the whole food, after blending the mixture with a little portion of the cooking.
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4.--Certain Boiled Dry Beans, Broiled Fish, Broiled Meat, Etc. Piaz,
a mixture of finely cut dry onions (or green onions in season) crushed with salt, then washed, and then mixed with finely cut parsley, is used as garnishing.
5.--Meats, Fishes, Oysters, Etc., also with Salads. Mayonnaise
is made of very finely cut and pressed parsley, olive oil, the juice of a lemon and the yolk of egg, also salt and pepper, all well mixed.
6.--Pastry and Deserts.
Sugar syrup
is used on most of Oriental pastry and deserts, and is made of sugar simmered in plain water and moderately thickened.
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> SOUPS
> [TCHORBA.]
The basis of all Meat Soup is stock or broth, obtained from the boiling, in plain water, of bones and meat trimmings, or trimmings of fowls. Various dressings and flavorings are also used with certain soups to enrich them.
Compared with the various soups of the other countries, the Oriental soups are fewer in number, although the Oriental peoples are considered great soup-eaters. In quality, these soups are very superior, though very simple in their composition and in general appearance.
In the making of soups, one can easily determine on the kind wished and use the ingredients accordingly. Thus, rice can be very conveniently replaced by any suitable cereal, barley, macaroni, Italian paste, etc.
Soups must be served hot always.
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PREPARATION OF STOCK OR BROTH. |
This broth should always be strained, when used for soups, and more water can be added to the vessel for secondary purposes, as for the use of Pilafs and other dishes.
In extracting broth from fowls for soup, do not use any of the vegetables mentioned above.
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1. PLAIN BROTH. Of Meat Chicken or Other Fowls. |
Stock ............................................ for 6 plates.
Parsley ............................................... 1 bunch.
Lemon ........................................................1.
Salt and pepper, to taste.
Ingredients: |
Serve rich, hot broth, seasoned to taste with salt and pepper with lemon, after boiling with one heavy bunch of parsley hung in the vessel.
2. PLAIN BROTH WITH EGGS. |
Stock ............................................. for 6 plates.
Eggs ..........................................................6.
Salt and pepper, to taste.
Ingredients: |
Serve rich, hot broth, after it is prepared in the same manner as described in Style No. 1, breaking one raw egg in each plate of it.
The broth should be so hot as to cause the white of the eggs to become partially poached.
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3. PLAIN BROTH WITH DRESSING. |
Stock .............................................. for 6 plates.
Lemon ..........................................................1.
Egg ............................................................1.
Salt and pepper, to taste.
Ingredients: |
Bring the broth to a boil, season to taste and have it ready for the following dressing:
Beat the egg and mix well with the juice of the lemon, blend the mixture with some of the broth, then pour into the vessel, stir well and serve hot.
4. RICE-SOUP, PLAIN. |
Stock ................................................ for 6 plates.
Rice ................................................... 1/4 cupful.
Lemon ............................................................1.
Salt and pepper, to taste.
Ingredients: |
Wash the rice well and boil in plain water until half done. Strain and pass through cold water three or four times. Then, after seasoning it
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to taste, boil it in broth for 25 to 30 minutes. The quantity of the rice, in proportion to that of the broth, is dependent on the thickness or thinness of the soup required. Serve hot and with lemon.
5. RICE-SOUP WITH DRESSING. |
Stock .................................................. for 6 plates.
Rice ......................................................1/4 cupful.
Egg ................................................................1.
Lemon ..............................................................1.
Salt and pepper, to taste.
Ingredients: |
Prepare the rice-soup as directed in the foregoing recipe, and then add to it the dressing as described in Style No. 3.
6. RICE-SOUP WITH DRESSING. Another Style. |
Stock..................................................... for 6 plates.
Rice ....................................................... 1/4 cupful.
Butter ................................................ 1 tablespoonful.
Onion ................................................ 1/2 or 1, medium.
Salt and pepper, to taste.
Ingredients: |
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After preparing the rice soup as described in Style No. 4, add to it the following dressing:
Place the butter in a frying pan and bring to the burning point, then put into it the onion, well chopped--(bread crumbs will do instead). Shake some pepper over it, and when the onion is fried to a brown shade, pour it into the soup gradually and stir. Lemon may be conveniently served with this soup.
7. VEGETABLE SOUP. |
Stock .................................................... for 6 plates.
Carrot .............................................................. 1.
Celery ....................................................... 6 stalks.
Dry Onions .................................................. 2, medium.
Parsley ....................................................... 1 bunch.
Salt and pepper, to taste.
Ingredients: |
Slice very finely the carrot, the celery, the onions and the parsley into the broth, and simmer until the vegetables are well done, and, after seasoning to taste, serve.
Some prefer
frying the vegetables in butter, before boiling them in the broth.
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8. VEGETABLE SOUP WITH DRESSING. |
Stock ................................................... for 6 plates.
Potatoes ................................................... 3, boiled.
Onions ..................................................... 2, medium.
Tomatoes ............. 3 (or 3 to 4 tablespoonfuls of canned tomatoes).
Butter ............................................... 1 tablespoonful.
Salt and pepper, to taste.
Ingredients: |
Slice the boiled potatoes, the onions and the tomatoes and boil them together for 10 to 15 minutes in some broth, then pass the whole through a wire sieve into the broth ready for making the soup; after seasoning to taste, continue boiling over a moderate fire for 10 to 15 minutes longer.
Dressing like that described in Style No. 6 should be added immediately after it is taken from the fire.
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9. ONION SOUP WITH DRESSING. |
Stock .................................................. for 6 plates.
Flour ............................................... 1 tablespoonful.
Dry Onions ................................................ 2, medium.
Butter .............................................. 1 tablespoonful.
Salt and pepper, to taste.
Ingredients: |
Cut the onions in small pieces, boil well in a little plain water, then put through a fine metal sieve. After blending this with the flour, with the aid of some warm broth, the mixture should be poured into the hot broth, seasoned to taste and stirred gently but constantly until the smell of the flour is lost in simmering on slow fire.
Dressing like that described in Style No. 6 should be added immediately after the vessel is taken from the fire.
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10. *"IMRIK" SOUP WITH DRESSING. |
Stock ............................................... for 6 plates.
Cream of Wheat ................................... 1 tablespoonful.
Butter .......................................... 2 tablespoonfuls.
Salt and pepper, to taste.
Ingredients: |
Place the Cream of Wheat with the butter in a frying pan and fry well over a slow fire, but stir constantly and gently. This done, pour it into the broth, season to taste and simmer until it gets sufficiently thick.
Dressing like that of Style No. 6 may conveniently be used with the above soup.
[Editorial note: This footnote appears at the bottom of page 28 in the original text.]
*"Imrik" is equivalent to Cream of Wheat Cereal.
11. LENTIL SOUP WITH DRESSING. |
Stock ................................................. for 6 plates.
Lentils ................................................... 1 cupful.
Butter ............................................. 1 tablespoonful.
Onion .................................................... 1, medium.
Salt and pepper. to taste.
Ingredients: |
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Soak the Lentils for 10 to 12 hours, and after washing well, boil them together with the onion, chopped, in some broth until well done. Then pass through a fine metal sieve into a little more broth. Season to taste and simmer over slow fire.
Dressing made as in Style No. 6 should be used with it.
Croutons of fried or well toasted bread may be placed with this soup when put in plates. Some people sprinkle very finely cut parsley over it instead of the croutons, and still others use both the parsley and the croutons.
12. LENTIL SOUP, PLAIN, |
Stock .................................................. for 6 plates.
Lentils .................................................. 1/2 cupful.
Tomatoes ...... 1, ripe (or 2 to 3 tablespoonfuls of canned tomatoes).
Onion ..................................................... 1, medium.
Salt and pepper, to taste.
Ingredients: |
Soak the Lentils in plain water for 10 to 12 hours, wash, strain and boil in broth until tender,
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meanwhile chopping into it the onion and the tomato, and seasoning it to taste.
Dressing as described in Style No. 6 may not be out of place; on the contrary, it will add to its richness immensely.
13. GIBLETS SOUP WITH DRESSING. |
Stock ................................................ for 6 plates.
Rice ................................................... 1/4 cupful.
Giblets ............................. of 2 or 3 chickens or turkeys.
Egg ............................................................. 1.
Lemon ........................................................... 1.
Salt and pepper, to taste.
Ingredients: |
Clean the giblets well and chop very finely. Boil these and the well-washed rice together in chicken or turkey broth, on slow fire, after seasoning it to taste. When done, to the whole add the dressing made as described in Style No. 3. Serve hot.
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14. *"MATZOUN" SOUP WITH DRESSING. |
Stock ............................................... for 6 plates.
Rice .................................................. 1/4 cupful.
Butter ........................................... 1 tablespoonful.
Onion .................................................. 1, medium.
Matzoun ................................................ 2 cupfuls.
Salt and pepper, to taste.
Ingredients: |
Wash the rice and boil until tender, either in chicken, turkey or beef broth, meanwhile seasoning to taste. To this add the dressing made as described in Style No. 6. Also, with great care, blend the Matzoun with part of the soup, in a separate pan, stirring gently and constantly, and then return to the vessel, pouring it into the soup. Serve when a little cool.
A little powdered mint will add to the delicacy of the flavor.
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15. "GLORAGH" SOUP WITH DRESSING. |
Stock ................................................ for 10 plates.
Meat ........................................ 1/2 pound, well minced.
Rice .................................................... 1/4 cupful.
Parsley .................................................. 1/2 bunch.
Onion .................................................... 2, medium.
Egg .............................................................. 1.
Lemon ............................................................ 1.
Salt and pepper, to taste.
Ingredients: |
Chop very fine the parsley and the onion, and mix well with the washed rice and minced meat. Season the mixture to taste, and mould into the shape and size of English hazel nuts. This done, place them in boiling broth, and cook until the meat and the rice are well done. Dressing made with egg and the juice of lemon, beaten together, should be added to the whole, after first blending it with part of the broth of the soup. Serve hot.
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16. "GLORAGH" SOUP WITH DRESSING AND MATZOUN. |
Stock ................................................ for 10 plates.
Meat ........................................ 1/2 pound, well minced.
Rice .................................................... 1/4 cupful
.
Onions ................................................... 2, medium.
Parsley .................................................. 1/2 bunch.
Butter ............................................. 1 tablespoonful.
Salt and pepper, to taste.
Ingredients: |
After preparing the soup as described in Style No. 15, add to it a dressing made of butter and finely chopped onion or bread crumbs (see Style No. 6), also the Matzoun, as in the case of the recipe for Style No. 14. Serve hot.
17. THICK SOUP. |
Stock ................................................. for 6 plates.
Rice .................................................... 1/2 cupful.
Butter ............................................. 1 tablespoonful.
Tomatoes ........... 3 (or 3 to 4 tablespoonfuls of canned tomatoes).
Salt and pepper, to taste.
Ingredients: |
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Place all the ingredients, the tomatoes being cut into small pieces, in a deep vessel, then add the broth; season to taste and boil over moderate fire, until the rice is sufficiently cooked, or is tender. Serve when a little cool.
18. TRIPE SOUP WITH DRESSING. |
Stock .............................................. for 10 plates.
Tripe ...................................... 1 pound, well cleaned.
Chick Pea ....................................... 2 tablespoonfuls.
Wheat Starch ................................... 1/2 tablespoonful.
Eggs ........................................................... 2.
Lemon .......................................................... 1.
Garlic ........................................... 4 bulbs, peeled.
Salt and red pepper, to taste.
Ingredients: |
Take the well-cleaned tripe, chop in very small pieces and boil well in broth with the chick peas (which must have been soaked in plain water for 10 to 12 hours) and garlic. Skim the scum off and season to taste when it comes to a boil. When done, break the eggs in a separate plate and beat well with the juice of the lemon, for dressing.
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Then take the starch, soak in a little water and blend with the mixture of the egg and the lemon juice, also with some of the soup. Care should be taken that during the blending, the egg may not get curdled. Serve hot.
19. CALF'S HEAD SOUP WITH DRESSING. |
Calf's head ........................................ 1/4 or 1/2 part.
Tomatoes ..... 2, ripe (or 3 to 4 tablespoonfuls of canned tomatoes).
Eggs ............................................................. 2.
Lemon ............................................................ 1.
Parsley .................................................... 1 bunch.
Salt and pepper, to taste.
Ingredients: |
Wash the head, boil well, but take off the scum when boiling; then add the parsley, well choppped, also the tomatoes, cut in small pieces. Season to taste. When done, the broth should be strained and the dressing, as described in Style No. 3, should be added to it.
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20. FLOUR SOUP WITH DRESSING. |
Stock ................................................ for 6 plates.
Meat ........................................... 1/8 pound, boneless.
Flour ............................................. 1 tablespoonful.
Egg ............................................................. 1.
Lemon ........................................................... 1.
Salt and pepper, to taste.
Ingredients: |
Cut the meat into very small pieces and boil in broth until quite tender. When nearly done, blend the flour with a little plain water into a thin paste and pour into the soup gradually, meanwhile stirring the soup gently to prevent coagulation. Season to taste. The soup should continue to simmer, over a slow fire, until well done--that is, until the smell of the flour is eliminated.
Dressing with beaten egg and lemon juice should be added in the same manner as described in Style No. 3. Serve hot.
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21. FLOUR SOUP WITH DRESSING. |
Stock ................................................ for 6 plates.
Flour ............................................. 1 tablespoonful.
Egg ............................................................. 1.
Butter ............................................ 1 tablespoonful.
Onion ........................................ 1/2 (or breadcrumbs).
Salt and pepper, to taste.
Ingredients: |
This soup is prepared in exactly the same way as the flour soup in the preceding recipe, No. 20, omitting the meat.
As to the dressing, hot butter and finely chopped onion, or the breadcrumb combination, may also conveniently be used. (See Style No. 6.) The beaten egg, however, should be blended with the soup before it is done, and the dressing should be applied afterwards. Serve hot.
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22. *"TARHANA" SOUP WITH DRESSING. |
Stock .............................................. for 6 plates.
Tarhana .............................................. 1/4 cupful.
Mint .................................................. 2 pinches.
Butter .......................................... 1 tablespoonful.
Onion ...................................... 1/2 (or breadcrumbs).
Salt and pepper, to taste.
Ingredients: |
Place the vessel, containing the cold broth, over a moderate fire, and pour the Tarhana into it gradually, meanwhile stirring it constantly to prevent coagulation. Season to taste. When done, heat the butter in a frying pan, chop the onion into it very finely (breadcrumbs may be used instead of onion), and fry until pink; to this add the dry mint and a little pepper, then pour the whole into the vessel and stir, in order to cause the dressing to blend well with the soup. Serve hot.
* See special list of Oriental Ingredients.
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23. FISH CHOWDER WITH DRESSING. |
Plain Water ................................. for 10 plates.
Bass ............................................ 1/2 pound.
Butter ................................... 2 tablespoonfuls.
Vinegar ................................... 1 tablespoonful.
Onions ........................................... 2, small.
Eggs .................................................... 2.
Lemon ................................................... 1.
Salt and pepper, to taste.
Ingredients: |
Chop the onions fine and fry in butter until brown, in a deep vessel. Then add the water gradually, also the vinegar. When the contents of the vessel are nearly boiling, cut the well cleaned fish into it in small pieces, season to taste, and leave it to simmer until done. The dressing should then be applied in like manner as described in Style No. 3. Serve hot.
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24. TOMATO SOUP. |
Plain water ............................................. for 7 plates.
Butter ............................................... 1 tablespoonful.
Tomatoes .. 3 to 4, ripe (or 4 to 5 tablespoonfuls of canned tomatoes).
Rice or Cracked Wheat ..................1/4 or 1/3 cupful respectively.
Salt and pepper, to taste.
Ingredients: |
Bring the butter to burning point, cut into it the tomatoes, and fry for 8 to 10 minutes; then add the rice or the cracked wheat, and after five minutes' frying pour in the plain water (hot water) in portions at five-minute intervals, and continue boiling until the rice or the cracked wheat is well cooked.
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> PILAFS
> [PILAF.]
The so-called "Turkish Pilaf," in its many varieties, is one of the best known and most popular dishes among the Oriental peoples. It is prepared with broth and rice, or cracked wheat instead. It might be said that Pilaf is plain thick soup, were it not for certain diversities in its composition which make it quite different from ordinary soup.
The stock or broth used for Pilafs is either of plain meat or chicken and turkey--it can be of game as well.
Dressings of certain kinds and flavors are also used in the making of Pilafs.
In the Orient, with frugal people, a Pilaf made of cracked wheat often takes the place of a meal, or acts as the principal dish at a dinner.
Pilafs, the rules for making which are given below, may be easily prepared if the directions are carefully and intelligently followed.
Like soups, they must always be served hot and eaten either with spoon or fork.
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1. PILAF, PLAIN. |
Stock .............................................. 5 cupfuls.
Rice ............................................... 2 cupfuls.
Butter ...................................... 2 tablespoonfuls.
Salt and pepper, to taste.
Ingredients: |
In one deep vessel, fry well the washed rice in the butter, then add the broth. Season to taste and boil over strong fire. When nearly done, slow up the fire under the vessel and cover the pilaf with a piece of white muslin under the lid, falling a little over the brim of the vessel in order to prevent the steam falling back into the vessel. After 5 to 10 minutes stir the rice lightly with the aid of a perforated spoon, and put into hot oven until all its moisture is evaporated and the rice remain almost dry.
Cracked wheat may be used instead of rice.
2. PILAF, PLAIN. Another Style. |
Stock ............................................... 5 cupfuls.
Rice ................................................ 2 cupfuls.
Butter ....................................... 2 tablespoonfuls.
Salt and pepper, to taste.
Ingredients: |
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Bring the broth to a boil first, then put the rice into it. Season to taste, and continue boiling until all the water is evaporated. This done, take the vessel off the fire and heat the butter well in a frying pan; then pour over the boiled rice; cover with white muslin under the lid and place in hot over for 15 to 20 minutes.
3. PILAF WITH TOMATOES. |
Stock ................................................... 5 cupfuls.
Rice .................................................... 2 cupfuls.
Butter ........................................... 2 tablespoonfuls.
Onion .................................................... 1, small.
Tomatoes .... 4, ripe (or 5 to 6 tablespoonfuls of canned tomatoes).
Salt and pepper, to taste.
Ingredients: |
Chop the onion very fine and fry in part of the butter until pink. After placing it in a deep vessel, add to it the juice of the tomatoes, also the broth and the rice, which must be well washed. Season to taste and boil until done; pour over the whole the heated butter and place the vessel in moderately hot oven for 10 to 15 minutes.
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4. PILAF WITH BLUE FISH. |
Plain water .......................................... 5 cupfuls.
Rice ................................................. 2 cupfuls.
Olive Oil ........................................... 1/4 cupful.
Blue Fish ............................................. 1 pounds.
Salt and pepper, to taste.
Ingredients: |
Place the olive oil in a deep vessel and bring to smoking point on moderate fire. To this add the water gradually, and when this comes to a boil, put the rice in; then, after placing the fish over the rice, season to taste; cover and leave boiling until all the water evaporates.
5. PILAF WITHOUT WATER. |
Lamb ................................................ 1/2 pound.
Rice ................................................ 2 cupfuls.
Butter ....................................... 2 tablespoonfuls.
Mastic .......................................... 3 to 4 pieces.
Cinnamon ............................... 1 small (2 inch) stick.
Sa
Ingredients: |