Turkish Pilaf (3)
- Washed rice, 1 cup
- Raw lean beef or lamb, 1 pound
- Salt, 1 teaspoon
- Boiling water, 2 cups
- Small onion or garlic, 2 cloves
- Tomatoes, 2 cups
- Olive oil or any fat, 2 tablespoons
Fry onion cut in small pieces or the garlic in the fat until slightly brown; add rice, seasonings, water, tomatoes, meat, and cook in a covered dish until the rice is soft. The meat may be omitted, the rice cooked in the tomatoes and water, and the whole covered with grated cheese and baked until cheese is melted.
Vegetable Stew
- Beef, ½ pound
- Mutton, ½ pound
- Carrots, diced, ½ cup
- Potatoes, diced, 2 cups
- Tomatoes, canned, ¾ cup
- Fat, 2 tablespoons
- Carrot, 1 whole
- Onion, sliced, 3 tablespoons
- Cabbage, chopped, 1 cup
- Flour, ¼ cup
- Bay leaf, ½ leaf
- Cloves, 6
- Peppercorns, 6
- Parsley, chopped, 2 tablespoons
- Salt, 2 teaspoons
- Thyme, 1 sprig
- Water, 7 cups
Cut meat in small pieces, brown with onion in fat, add water, one carrot in which cloves have been imbedded, and other vegetables. Tie bay leaf, thyme, and peppercorns together in a piece of cheesecloth and cook with stew about two hours (till vegetables are done). Remove bag of seasonings, thicken stew with flour. Add more salt if needed.