THE RIGHT RECIPE

Evening Star, Issue 21748, 16 June 1934, Page 24

THE RIGHT RECIPE

ARAB COOKERY Here are some delightful dishes hailing from King FeisaPs country, which, with slight adaptations, are suitable to English tastes and make pleasant variations to our meals (states the ‘ Daily Mail ’). Munkaczina is quite a. delicious.salad, although it sounds a little exotic and astounding to us. It is. made with slices of oranges, a few slices of onion, and small black olives—what we call French olives. The dressing consists of a little salad oil—no vinegar—a pinch of sat, and a little red pepper. Tadjin Ahmar.—A delicious mutton stew with prunes. It is made with breast and neck of mutton, browned in a little fat in an earthenware casserole. Thinly-sliced onions are added and well browned. Then a sprinkling of flour, and the meat is just covered with hot water and seasoned with a little salt, grated cinnamon, and a little red pepper. This should simmer gently for about two hours. A handful of prunes, previously soaked in water for about twelve hours, is then added, and tho stow should cook gently for yet another hour. It should be served in the casserole. Warache Malfouffe is another novel way of dishing up mutton —tho Arabs, by the way. are particularly partial to mutton. Almost any cut will do for this dish. Both lean and fat arc finely minced, a few tablespoons of rice are added to the minced mutton, then a little butter, salt, pepper, and cayenne, and the ingredients well mixed. A little of this mixture is put on a cabbage leaf, previously blanched for about five minutes; in boiling water, and each cabbage leaf is folded so as to make a neat little parcel. Place these in a saucepan with a few mutton bones, cover with tomato sauce, cook briskly for about fifteen minutes, and simmer for two hours. The original recipe contains a few cloves of garlic, but as garlic addicts are scarce in this country it can be omitted. Kebash-Sakkar is a pleasant change from mutton with red currant jelly. It is simply boiled mutton served with gooseberry jelly or jam. Fouja Djedjad is certainly a novel way of using cold chicken. Cut a slice from the top of an apple, remove the core, but without piercing the other side of the fruit, and carefully scoop but some of the interior. Fill this with minced chicken, season with a few cloves,, and a pinch of sugar, and i prihkle with breadcrumbs made from toasted bread, fried in boiling fat. Cook in a moderate oven for about half to three-quarters of an hour, till well browned. A special and easily made sandwich, which should appeal particularjy to picknickers, consists of a thin slice of cold roast pork or ham, made with thin slices of bread coated with a little apple sance. And these little Arab cakes are well worth! trying. Work lib of flour with about 3oz of butter and a little water, and let the paste stand for two hours. Roll out thinly, cut rounds with a 4in cake cutter, and on each round place pounded almonds, with a little sugar. Flavour with vanilla essence. Fold over and press the edges firmly, moistening the paste with a little water. Fry in boiling butter or fat. Drain on greaseproof paper and sprinkle with sugar. These can be eaten either hot or cold.