Syrian and Turkish Recipes
Yabrk
- 1 cabbage
- 1/2 cup of rice
- 1 lb. chopped Iamb
- 1 can tomatoes
- Season with salt, cayenne, cinnamon and garlic
Parboil cabbage keeping leaves firm. Season 1/2 cup uncooked rice with cinnamon, salt and pepper. Add one pound of chopped lamb and thoroughly mix. Roll a portion of mixture in each cabbage leaf and place in pan; cover leaves with tomatoes, seasoned with garlic, salt, and pepper, adding 1/2 cup of boiling water. Cook slowly for three hours.
Koose Muhshy (Stuffed Squash)
Select 12 small long squash about the size of an ordinary cucumber, clean and scoop out the inside. Mince 1 lb. lamb meat, mix with rice and salt to taste. Stuff each squash with the meat and rice. Make stock of tomatoes, onions, water, butter and a little of the meat. Cook the stuffed squash in the stock and serve with the stock (banadoora) as sauce.
Koube Mamdoody (This is the Syrian National Dish)
- Chopped meat baked flat
- 2 1/2 lbs. lamb ground fine
Pound meat with mortar and pestle until very soft. Knead into meat 1/2 lb. crushed wheat (Pettijohn's). Add salt to taste and pepper with finely chopped onion. Lay on a board and pound flat. Put in buttered roasting pan and sprinkle with snoobe (pine nuts). Bake until brown on top. Cut into squares and serve.
Maamool (Holiday Pastry)
- 4 lbs. cornmeal
- 1 lb. butter
Melt the butter and knead into the meal. Form into small cakes and stuff with finely ground walnuts and almonds, mixing with sugar. Put into buttered baking tin, sprinkle with sugar and bake until dry--not long enough to brown.
Turkish Ghlyco-Kedonya (Preserved Quince)
Cut quinces into small pieces, wash and drain. For each pound of fruit, add one pound of sugar, lemon juice and water (not too much). Boil slowly until thick.