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page 106
7. *"CUMMIN" BROILED MEAT.
KIMIONLOU SHISH-KEBAB.
Ingredients:
Meat ................... 1 pound fillet of beef, mutton or lamb.
Olive Oil .................................... 2 tablespoonfuls.
Cummin ......................................... 1 to 2 pinches.
Butter ........................................ 1 tablespoonful.
Salty water, to taste.
Method:
Take a good fillet, cut into small egg-sized pieces, and put into a deep plate
with the olive oil and the Cummin, in desired quantity, and leave to rest for a
few hours. The olive oil serves to keep the meat tender. Then arrange the meat
pieces over iron skewers and broil on a fire. During the process of broiling the
meat should be dampened with salty water; also some butter should be slightly
rubbed over it.
Serve with a vegetable salad.
original text.
* See Special List of Oriental Ingredients.
8. "REVOLVING SPIT" BROILING.
DEONER KEBAB.
Ingredients:
Meat--2 pounds, beef or mutton or lamb (or in desired quantity).
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