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page 44
4. PILAF WITH BLUE FISH.
YULIFER PILAF.
Ingredients:
Plain water .......................................... 5 cupfuls.
Rice ................................................. 2 cupfuls.
Olive Oil ........................................... 1/4 cupful.
Blue Fish ............................................. 1 pounds.
Salt and pepper, to taste.
Method:
Place the olive oil in a deep vessel and bring to smoking point on moderate
fire. To this add the water gradually, and when this comes to a boil, put the
rice in; then, after placing the fish over the rice, season to taste; cover and
leave boiling until all the water evaporates.
5. PILAF WITHOUT WATER.
SOUSOUZ PILAF.
Ingredients:
Lamb ................................................ 1/2 pound.
Rice ................................................ 2 cupfuls.
Butter ....................................... 2 tablespoonfuls.
Mastic .......................................... 3 to 4 pieces.
Cinnamon ............................... 1 small (2 inch) stick.
Salt and pepper, to taste.
Method:
Cut the meat into small pieces, season with salt and pepper, and arrange in the
bottom of a
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