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page 199
original text.
*See Special List of Oriental Ingredients.
27. ORIENTAL "CHICK-PEA BALLS."
NOHOUND TOPE.
Ingredients:
Chick Peas ............................... 1 pound.
Dry Onions ..................... 10 to 12, medium.
Pistachio Nuts .............. 1/3 cupful, shelled.
*Kishnish ............................ 1/3 cupful.
Seedless Raisins (black) ............. 1/3 cupful.
Parsley ................................. 1 bunch.
*Tahin ................................. 1 cupful.
Olive Oil ...................... 2 talbespoonfuls.
Lemons ........................................ 2.
Salt and pepper, to taste.
Method:
Soak the chick peas in lukewarm salty water for 10 to 12 hours, then wash well
and crush very finely into a batter. Season to taste, and after dividing into
five or six portions, flatten each portion into one-inch-thick cakes on separate
pieces of white muslin the size of a handkerchief. This ready, prepare the
following mixture for stuffing:
Chop the onions well and boil in a little plain water with the pistachio nuts,
the Kishnish and the black raisins for ten minutes and strain. To this add the
parsley finely cut, the sesame extract, the
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