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Classic
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page 97
original text.
* See Special List of Oriental Ingredients.
€ See Special List of Oriental Ingredients.
Barley may be used instead.
5. *ARMENIAN "HERISSA."
KESHKEGH.
Note.--"Herissa" is to the Armenians what Turkish Pilaf is to the Turks--their
national dish.
Ingredients:
Meat ............................. 1 pound, of lamb or chicken.
€ Wheat (special)-- 3 cupfuls (not cracked but pounded).
Broth ........................................ 8 to 10 cupfuls.
Butter ............................ 2 tablespoonfuls (or more).
Cinnamon ........................................... 3 pinches.
Salt and pepper, to taste.
Method:
Take either fillet of lamb or chicken, or turkey meat (without bones), boil for
an hour or longer, and shred into very fine thready pieces, with your fingers.
Then take the special wheat, prepared for this purpose, in quantity designated
above, and which must be soaked in water for eight to ten hours previous to the
boiling, and after seasoning the meat and the wheat with salt, boil in one-half
of the broth in a big vessel, gradually adding the rest of the broth. During the
process of boiling, it
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