EDITH ADAMS’ GLOBE-TROTTING GOURMET 25

DINNER MENU

Lolig Printz Abour

(Tomato Consomme and Rice)

Shish-Kebab

Balkans
and the

(Broiled Lamb Cubes on Skewers)

Pilau
| (Rice)
Tomates Bayandi
(Eggplant and Tomatoes)
Bakalava or Kadaif
(Sweet Cakes)
Murkatan
(Fruit Compote)

Kahvesi
(Black Coffee)

SHISH-KEBAB
(Lamb on Skewers)

The Russians call it shashlik, the Ar-
menians call it shish-kebab, this dish
hailing from the Caucasus is made also
by all the nations of the Near East. It is
said that shepherds originated the dish
by piercing choice bits of lamb on their
daggers and then broiling them over hot
coals. Today we use skewers instead of
daggers, and cook the vegetables on
them with the meat. ,

3 pounds lamb for stew
Olive or salad oil
Lemon juice

1 onion, sliced thin

1 small clove garlic
A few peppercorns
Salt

Have lamb cut into uniform cubes about
1% inches thick. Mix 2 parts oil with
1 part lemon juice, add sliced onion, garlic,
peppercorns and salt. The quantity of oil
and lemon juice will depend on the
amount of meat, and the consistency of
the mixture should resemble a_ salad
dressing. Place meat in a crock and
pour the mixture over it, stirring so each
piece is thoroughly coated. Set crock in
refrigerator for day or two, stirring occa-
sionally. When ready to cook, string
chunks of meat on skewers, alternating
them with pieces of fresh tomato if de-
sired. Place skewers on broiler as close
to flame as possible and broil to suit
your taste, turning once or twice. Serves
eight.

Near East

Aghtzan Salata
(Armenian Salad)

PILAU
(Rice)
1 cup rice
2% cups chicken stock or soup stock
2 tablespoons butter
1 teaspoon salt
Place the butter in a kettle and when
hot add the washed rice and cook until
the rice turns brown. Be careful not to
let it burn. Add salt and the boiling
broth. Cover tightly and cook over a low
heat for one hour. Serves 4.

TOMATES BAYANDI
(Eggplant and Tomatoes)
1 egg plant
Y% teaspoon salt
1 onion, sliced
3 tablespoons butter or oil
_ 3 tomatoes
Peel and slice the eggplant and rub the
slices with salt. Let stand half an hour.
Drain and blot dry. Brown the onion and
eggplant pieces in the oil, add the toma-
toes cut in slices or pieces. Season with
salt and pepper and a dash of paprika.
Cover and cook slowly until the eggplant
is almost cooked, remove lid and let/sauce
cook down. When eggplant is done, serve.

AGHTZAN SALATA
(Armenian Salad)
Y% head Romaine or endive
1 medium cucumber
1 sprig fresh mint
Y% teaspoon salt
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons cider vinegar
Slice the cucumber, wash and break
the Romaine. Toss with the remaining
ingredients. Garnish with stuffed or ripe
olives.