Bean Stew (Greek)
- ¾ quart shelled beans (fresh)
- 2 cups tomatoes (canned)
- 1 small onion
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 tablespns. olive oil
- ¼ cup water
- ¾ cup lamb (cut into small pieces)
Put meat in hot oil and fry until nearly cooked, adding onion, chopped fine. Add tomato, beans, water, salt, and pepper. Cover well and cook over a rather slow fire.
Bouglour Pilau (Armenian)
- 1 small onion
- ¾ cup lamb
- 1 cup Bouglour (prepared wheat)
- 2 teaspoons salt
- ½ teaspoon pepper
- 3 tablespoons olive oil, melted
- 3 cups water
Cut the meat into cubes. Put into saucepan with water and salt. Let boil until meat is nearly done. Then add Bouglour, which has first been cleaned. Do not allow stock to reduce to less than two and one-half cups. If you have less, add water. Cook for thirty minutes in covered saucepan. Chop onion and brown in the olive oil, and pour over all.
Set on back of stove for fifteen minutes to settle or simmer.
Syrian Stew
- 2 cups raw mutton (cut in cubes)
- 2 tablespoons fat
- 3 tablespoons flour
- 2 cups string beans
- 2 onions
- 2 cups tomatoes
Dredge the meat with the flour, and brown it in the fat. Put all the ingredients in a stewpan, scraping from the frying pan all of the flour and fat, and add enough water barely to cover. Cook slowly until the meat is tender.
