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Classic
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page 107
Method:
Arrange the fillets, the size of the palm of the hand, and but half an inch
thick, on a long iron spit and broil by turning it in front of charcoal fire.
The outside parts, which naturally get roasted first, should be constantly
trimmed and served. Save the dripping fat and use as gravy. Serve with a
vegetable salad.
Note.--The instrument used in making this famous Oriental Kebab has a special
arrangement. It consists of a standing charcoal fireplace and a wheel
arrangement attached at the top to turn around in front of it. When the spit
with the meat is fixed in its proper place it at once begins to revolve with one
or two occasional moves of the wheel by the hand.
original text.
* See Special List of Oriental Ingredients.
€ See "EXTRAS," page 326.
9. *"PIDEH" WITH LAMB GRILLED ON SKEWERS.
PIDEHLI SHISH-KEBAB.
Ingregients:
Meat .................................... 1/2 pound fillet of lamb.
Butter ........................................... 1 tablespoonful.
Pideh ..... 2 to 3 (approximately 8 to 10 inches in diameter each).
€ Matzoun ................................. 1/2 to 1 cupful.
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