Farced Cucumbers (Khiyar Ambar)

Ingredients

• two cucumbers
• raw mince of mutton fillets
• a little suet
• a pinch of chopped onion
• a little parsley
• some tablespoonfuls of blanched rice
• seasoned well with aromatic spices
• a little broth
• tomato liquor

Method

1. 1

   Cut cucumbers into one-inch pieces and blanch slightly.

2. 2

   Fill with a mixture of minced mutton, suet, onion, parsley, and rice.

3. 3

   Cook with broth and tomato liquor until done.

4. 4

   Serve with boiled rice.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 193. The excerpt below is the record exactly as published.

two cucumbers in one-inch pieces ; blanch very slightly ; empty them. Fill the hollow with a raw mince of mutton fillets mixed up with a little suet, a pinch of 487 BANQUETS OF THE NATIONS chopped onion, a little parsley, and some tablespoonfuls of blanched rice. The preparation must be seasoned well with aromatic spices. Cook the cucumbers short of moisture, with a little broth and tomato liquor

Cook this with the app: pantry check, scaling, and the assistant.