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Classic
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page 128
5. *"CUMMIN" ROAST.
KIMIONLOU KEZARTMA.
Ingredients:
Meat .............................. 1 pound fillet.
Dry Onions ..................................... 2.
Red Wine ................................ 1 cupful.
Cummin ................................... 1 pinch.
Salt and pepper, to taste.
Method:
Skin the onions, crush and mix with the cummin, put this in a flat pan and upon
it place the meat, which must be cut into small egg-sized pieces. Over this pour
the wine, season to taste, and leave the pan in a moderately hot oven until well
done.
Serve it hot and with a lettuce salad.
*See special list of Oriental Ingredients.
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