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         PATLIJAN ALA NAZ (Turkish Scalloped Eggplant with Lamb)

Recipe By     : Jewish Cookery by Leah H. Leonard
Serving Size  : 5    Preparation Time :0:00
Categories    : Israeli Cooking

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      slices        eggplant -- 1/2 inch thick
                        salt to taste
   1      pound         lamb, mutton, or beef -- chopped
   1                    onion -- minced
     1/2  cup           minced parsley
                        pepper or paprika to taste
     1/2  cup           tomato puree
   1      cup           water

Salt eggplant sliced and drain or pat dry as soon as softened.  Combine chopped
 meat with onion and parsley and season to taste.  Spread on each slice of eggp
lant and arrange in a well-greased baking dish.  Top each piece with tomato pur
ee diluted with water and bake 1 hour at 325°F.  Slip under broiler frame to bro
wn on top, if desired, a few minutes before serving time.  Garnish with parsley
 or serve on toast, mashed potato or boiled rice.

Jewish Cookery by Leah H. Leonard
Crown Publishers, 1986.

Formatted by Andi <frog@digiscape.com>, 3/12/98

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