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page 200
Tahin, mix well, and divide and put in the center of the chick peas spread over
the muslin. This done, bring the edges of the batter together, forming each
portion into a ball, and after enclosing them, in the muslin pieces tie and
place them loosely in a vessel nearly full of boiling water. After 30 to 35
mintues the topes may be considered done.
When ready to serve take out the topes from their muslin wraps, cut into parts
and dress each plate of it with olive oil and lemon.
Nohoud Topes are served either hot or cold.
*See Special List of Oriental Ingredients.
28. POTATO FRITTERS.
PATATES BEOREGH.
Ingredients:
Potatoes............................ 8 to 10, medium.
*Hard Cheese (Kasher)..........3 to 4 tablespoonfuls, grated.
Eggs ................................. ........... 2.
Parsley .................................... 1 bunch.
Butter ...............In quantity required for frying.
Salt and pepper, to taste.
Method:
Boil the skinned potatoes and mash them well. Mix with the eggs--beaten; also
the well-grated
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