26 EDITH ADAMS’ GLOBE-TROTTING GOURMET

MOUSAKA
(Eggplant Casserole)

1 pound ground beef

2 cups minced onion

'’% cup water

4 cup catsup

1 tablespoon chopped parsley
1 teaspoon salt

’ teaspoon pepper

1 cup fine bread crumbs

2 egg whites, slightly beaten
'% cup butter or margarine

Y% cup flour

3 cups milk

'Y% teaspoon salt

'e teaspoon nutmeg

2 egg yolks

1 large eggplant (about 2 pounds)
% cup shortening

1% cup shredded cheese

Brown beef in skillet. Add onion, water,
catsup, parsley, salt and pepper, and sim-
mer 10 minutes. Combine bread crumbs
with egg whites and add % to the meat
mixture. Make a white sauce with butter,
flour, milk, salt, and nutmeg. Add a little
white sauce to egg yolks. Return to
saucepan or double boiler. Cook until
thick. Pare eggplant and cut into slices
Y% inch thick. Brown slices in shorten-
ing. Place half the slices in the bottom
of a buttered baking dish, 12x8x2 inches.
Spread % the meat mixture over eggplant.
Add 1 cup of white sauce. Add second
layer of eggplant, meat, and remaining
white sauce. Mix cheese with remaining
bread crumbs and egg white mixture.
Sprinkle over top of white sauce. Bake
in moderate oven (350 degrees F.) 30
minutes. Serves 10.

SUMPOOG LETZVADZ
(Stuffed Eggplant)

egg plant
cup oil
onion, finely chopped
cup ground beef
cup dry bread crumbs
tablespoon minced parsley
% teaspoon cayenne pepper
a
1Y%4 clove garlic, minced
244 teaspoons salt

iat er acs ube an

Peel the eggplant and cut in thick
lengthwise slices. Saute lightly in the
oil then remove and drain. Combine the
remaining ingredients and mix to make
a stuffing. Spread the stuffing on the egg-
plant slices and put the slices back to-
gether to form the original vegetable. Tie
together with string and place in a bak-
ing pan, pour the oil the eggplant was

sauted in over all and bake in a moderate
oven (350 degrees F.) for % hour or
until the filling is cooked.

YOUVARLAKIA
(Vine Leaves Stuffed)

Rolled grape, vine, or cabbage leaves
stuffed with a mixture of onion and rice
are always eaten with a meat course, or
on fast days when no meat is allowed.
The following is a variation in which
the meat is added to the filling.

Use large grape leaves. Simmer in
water until tender. Drain. Boil rice in
separate water. Brown chopped onion in
butter. Fry chopped round steak in
same butter. Combine onions, rice and
steak, delicately seasoned. Place in cen-
tre of leaves, roll up and tie. Place stuffed
leaves in large pot; add a little water.
Cover and steam for 20 minutes.

Sauce for Youvarlakia

Beat two eggs well; add juice from
one-half lemon. Stir slowly into liquid
from Youvarlakia left in large pot. Pour
over Youvarlakia when ready to serve.

If to be used as an appetizer allow to
cool in the pot, remove rolls and let
dry. Serve cold.

KIBBI
(Wheat and Meat or Vegetable Dish)

1 cup cracked wheat
144 pound ground lamb
3 medium onions
Y% cup butter or oil
11%4 teaspoons salt
1% teaspoon pepper

Soak the cereal in enough water to
cover for 15 minutes, drain. Heat the
butter or oil in a pan and saute the onion
until a light golden color, do not brown.
Mix the wheat with the ground lamb
and knead until thoroughly blended, sea-
son with salt and pepper. Spread a layer
of the lamb-wheat mixture in an oiled
cake pan. Spread with a layer of onions,
spread with another layer of lamb mix-
ture and so on until all are used, having
a lamb mixture layer on top. Dot with
butter or brush with oil and bake in a
moderate oven (375 degrees F.) for one
hour. Cut in diamond shapes to serve, and
serve with pilaf.

Kibbi may be made with vegetables
instead of the meat, winter squash and
eggplant being two favorites.