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Classic
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page 32
15. "GLORAGH" SOUP WITH DRESSING.
"YOUVARLAK" TCHORBA TERBIEHLI.
Ingredients:
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.
Method:
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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