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page 109
Method:
Cut the meat into walnut-sized pieces, chop the onion very fine, and after
mixing both together with the thyme, season to taste and leave aside for two or
three hours. When ready, arrange the meat pieces over iron skewers, and while
these are being broiled over strong fire, have the hot broth ready in which
should be placed the broiled Kebab. When through, place the vessel--containing
the broth with the broil--over slow fire and let it simmer for 15 to 20 minutes.
Serve hot.
11. "TRUE" BROILED MEAT. Another Style.
TASS KEBAB.
Ingredients:
Meat .......................... 1/2 pound fillet of beef, mutton or lamb.
Butter ................................................. 1 tablespoonful.
Onions ....................................................... 2, medium.
Thyme .......................................................... 1 pinch.
Tomatoes .... 3 to 4, ripe (or 4 to 5 tablespoonfuls of canned tomatoes).
Plain Water ................................................. 1/2 cupful.
Salt and pepper, to taste.
Method:
Cut the fillet into walnut-sized pieces and fry in butter for five minutes. Then
add the onions,
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