Nephritis seems almost unknown among these people. A patient may have any of their cereal dishes made of wheat or rice, and any of their green vegetables cooked in olive oil. Suggestive combinations for them are as follows:
Patlijam Beoregh (Eggplant in Omelet Style)
- 1 medium eggplant
- Olive oil, in quantity required to fry with
- 2 eggs
- 2 to 3 tablespoons hard cheese, grated
- ½ bunch parsley
- Salt and pepper to taste
Slice the eggplant in less than one-half inch disks, and fry slightly with olive oil in a large flat pan. Then make a mixture of the eggs, the grated cheese, and very finely cut parsley, and after seasoning it to taste, pour it over each piece of the eggplant, and continue frying until brown on both sides.
Spinache
- 2 quarts spinach
- 1 tablespoon flour
- 2 tablespoons olive oil
- 1 cup broth (or milk)
- 2 or 3 slices bread (stale)
- Salt and pepper to taste
Clean the spinach, cut into pieces, wash well, boil for ten minutes, and put through cold water. Then fry for ten minutes the flour in the olive oil; to this add the spinach, also one-half of the broth. After boiling this mixture for five to eight minutes, pour in the rest of the broth, stir slowly, and continue boiling for ten minutes longer. (Serve this hot with a little hot butter poured over it.) The stale bread slices may be cut into square pieces and fried in butter, and arranged over the spinach. The broth may be replaced with milk.
