Take the juice and rind of a lemon, half a clove, two
large tablespoonfuls of sugar, pour a breakfastcupful
of boiling water over, stand at side of fire for an hour.
Cool off and strain. Now add a wineglassful of curacoa,
and half the quantity of brandy. Cook a teaspoonful
of Indian corn flour in a little orange flower water✪ Punch Sauce, and
when off the fire stir in gradually the liquor mixture.
603
LXXIX.— SYRIA
Menu
Shourabat Idjaj
(Chicken Soup)
Samak Muckly Sy-yehdeayeh
(Fried Fish) (Fish Pies)
Coosa Mahsheh
(Farced Vegetable Marrows)
Daoud Pasha Riz Riz B'titbeeka
(Meat Balls and Rice) (Meat and Rice Shape)
Mishmush Matbook
(Stewed Apricots)
Bedowie Sheikh
(Roast Lamb, Boiled Potatoes and Salad)
Kibbeh Yekhnee
(Roast Mince) (Stewed Meat with Cauliflower)
Maah Lahem Mafroum
(Macaroni with Mince)
Majudra
(Esau's Pottage)
Stafithi Helvah Ahjeen Helloo
(Grape Paste) (Sweet Pastry)
Fakihat
(Fruit)
604
SYRIA
Shourabat Idjaj. (Chicken Soup.)
Make a good stock of an old fowl, with some giblets,
feet, etc., of chickens. Add all kinds of vegetables,
and a good bunch of parsley; flavour with cinnamon,
pepper and salt✪ Shourabat Idjaj (Chicken Soup). Strain, and clear, and before serving
put in some rice boiled with butter and water.
Samak Muckly. (Fried Fish.)
Fillet some good fish, dry well, dust in flour, and
fry in oil. Serve with cut lemons✪ Samak Muckly (Fried Fish).
Sy-yehdeayeh. (Fish Pies.)
Make a little dough as for bread, but moister. Let
it rise well, then make into small round cakes rather
larger than a tea biscuit, and a quarter of an inch
thick. Arrange them in rows in a well-buttered tin.
Cut some well-soaked salt fish freed from skin and
bones into small bits, and fry it with chopped onions
and snowbar seeds till it is half-done. Season with
pepper, salt, cinnamon, and lemon juice✪ Sy-yehdeayeh (Fish Pies).
Next take a tablespoonful of this mixture, put it on
the top of each dough cake, and put into a moderate
oven till it is baked enough.
The dough must be quite light.
Coosa Mahsheh. (Farced Vegetable Marrows.)
Take young fresh vegetable marrows, six inches
long ; scoop out the inside, leaving the bottom whole ;
let them remain in water till your stuffing is ready.
605
BANQUETS OF THE NATIONS
Mince one pound and a half of fat lamb ; mix a pound
of rice, well washed and drained ; add pepper and salt
to taste. Fill the vegetable marrows with this mixture,
leaving room for the rice to swell ; lay them close,
like herrings in a barrel ; let them only be covered
with water, adding a little salt and the juice of three
tomatoes. Cook slowly for two hours. Serve with
leban, or a plainly dressed salad.
Leban or Curds.
✪ Leban or Curds
Page 241 · 6 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take the juice and rind of a lemon, half a clove, two large tablespoonfuls of sugar, pour a breakfastcupful of boiling water over, stand at side of fire for an hour. Cool off and strain. Now add a wineglassful of curaçoa, and half the quantity of brandy. Cook a teaspoonful of Indian corn flour in a little orange flower water, and when off the fire stir in gradually the liquor mixture.
LXXIX.— SYRIA
Menu
Shourabat Idjaj (Chicken Soup)
Samak Muckly Sy-yehdeayeh
(Fried Fish) (Fish Pies)
Coosa Mahsheh (Farced Vegetable Marrows)
Daoud Pasha Riz Riz B'titbeeka
(Meat Balls and Rice) (Meat and Rice Shape)
Mishmush Matbook (Stewed Apricots)
Bedowie Sheikh (Roast Lamb, Boiled Potatoes and Salad)
Kibbeh Yekhnee
(Roast Mince) (Stewed Meat with Cauliflower)
Maah Lahem Mafroum (Macaroni with Mince)
Majudra (Esau's Pottage)
Stafithi Helvah Ahjeen Helloo
(Grape Paste) (Sweet Pastry)
Fakihat (Fruit)
Shourabat Idjaj. (Chicken Soup.)
Make a good stock of an old fowl, with some giblets, feet, etc., of chickens. Add all kinds of vegetables, and a good bunch of parsley; flavour with cinnamon, pepper and salt. Strain, and clear, and before serving put in some rice boiled with butter and water.
Samak Muckly. (Fried Fish.)
Fillet some good fish, dry well, dust in flour, and fry in oil. Serve with cut lemons.
Sy-yehdeayeh. (Fish Pies.)
Make a little dough as for bread, but moister. Let it rise well, then make into small round cakes rather larger than a tea biscuit, and a quarter of an inch thick. Arrange them in rows in a well-buttered tin.
Cut some well-soaked salt fish freed from skin and bones into small bits, and fry it with chopped onions and snowbar seeds till it is half-done. Season with pepper, salt, cinnamon, and lemon juice.
Next take a tablespoonful of this mixture, put it on the top of each dough cake, and put into a moderate oven till it is baked enough.
The dough must be quite light.
Coosa Mahsheh. (Farced Vegetable Marrows.)
Take young fresh vegetable marrows, six inches long ; scoop out the inside, leaving the bottom whole ; let them remain in water till your stuffing is ready.
Mince one pound and a half of fat lamb ; mix a pound of rice, well washed and drained ; add pepper and salt to taste. Fill the vegetable marrows with this mixture, leaving room for the rice to swell ; lay them close, like herrings in a barrel ; let them only be covered with water, adding a little salt and the juice of three tomatoes. Cook slowly for two hours. Serve with leban, or a plainly dressed salad.
Leban or Curds.
Records on this page
Punch SauceShourabat Idjaj (Chicken Soup)Coosa Mahsheh (Farced Vegetable Marrows)Samak Muckly (Fried Fish)Sy-yehdeayeh (Fish Pies)Leban or Curds