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page 139
side, in a flat pan, and add sufficient water to it; boil over moderate fire.
Serve hot and use the broth as soup if desired.
4. BOILED MEAT, PLAIN.
ET HASHLAMA, SADEH.
Ingredients:
Meat..... 3 to 4 pounds, leg, haunch or shoulder of beef, mutton or lamb (or
in desired quantity).
Dry Onion ............................ 1, medium.
Potatoes ............................ 2, medium.
Tomatoes....... 2, ripe (or 3 to 4 tablespoonfuls of canned tomatoes).
Parsley ............................... 1 bunch.
Salt and pepper, to taste.
Method:
There are two styles of boiling meat.
For the first style, take the meat, wash and put in a vessel with sufficient
amount of cold water. Bring it to a boil and take the scum off. This done, hang
one bunch of parsley into the boiling water, season to taste and continue the
boiling until the meat is tender.
Serve the broth as soup, with lemon.
For the other style, bring the meat to a boil,
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