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Classic
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page 108
Method:
Cut the fillet of mutton or lamb into walnut-sized pieces, arrange each six to
eight pieces on wooden or iron skewers, and after rubbing them slightly with
butter broil over charcoal (or coal) fire. While this is being done, prepare the
Pideh in the following manner:
Toast the Pideh (flat bread) over the fire, and moisten slightly with melted
butter. Then cut into small pieces, arrange in a deep plate, and after
sprinkling some more hot butter over it, place the Kebab on top. Season to taste
with salt and pepper.
With many, it is customary to use Matzoun over it, in a small quantity, which is
believed to increase its delicious quality immensely.
10. "TRUE" GRILLED MEAT ON SKEWERS.
TASS SHISH-KEBAB.
Ingredients:
Meat .......... 1/2 pound fillet of beef, mutton or lamb.
Onion ........................................ 1, medium.
Thyme .......................................... 1 pinch.
Broth ........................................ 2 cupfuls.
Salt and pepper, to taste.
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