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page 33
16. "GLORAGH" SOUP WITH DRESSING AND MATZOUN.
YOGHOURTLOU "YOUVARLAK" TCHORBA TERBIEHLI.
Ingredients:
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.
Method:
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.
LAPA TCHORBA.
Ingredients:
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.
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