Hind Taouk Rostossi

Ingredients

• a young turkey
• boiled rice
• a handful of sultana raisins
• half a handful of pine cone seeds
• some pounded roasted chestnuts
• a little milk

Method

1. 1

   Stuff turkey with rice, raisins, nuts, and chestnuts.

2. 2

   Sew up and skewer for roasting.

3. 3

   Roast for an hour and a half, basting with flour and butter.

Nutrition per serving

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 29. The excerpt below is the record exactly as published.

Hind Taouk Rostossi (Roast Turkey) Bamia Haiwa (Stewed Okras) (Stewed Quinces) Yalandji Dolma (Rice Timbales) Adjem Kiftassi Kimali Beurek {Mutton Croquettes) (Rissoles of Chicken) Sudlash Khoshab (Rice Pudding) (Stewed Raisins) Peinir (Bread and Cheese) Fakihat (Fruit) 47 BANQUETS OF THE NATIONS Pirindj Tchorbassi. (Rice Soup.) Prepare two quarts of good mutton stock ; melt in an enamelled pan two ounces of butter, then put in one small cucumber, peeled and finely sliced, one large stock of lettuce, or two small ones, finely shred ; cook for ten minutes, being careful to keep them from brown- ing. Mix one tablespoonful of flour with a little of the stock, add to the vegetables, then all the stock, with the addition of four cupfuls of boiled rice, and simmer all together for fifteen minutes. Kuzi Rostossi. (Roast Lamb.) If you cannot get a whole young lamb, take a fore- quarter ; take out first, all the ribs, then the breast-bone ; slit up and take out the shoulder-blade, then the shank- bone to the first joint. Make a good stuffing of boiled rice and the minced liver. Season with chopped onions, pepper and salt ; stuff the shoulder well, and sew up so that stuffing may not escape. Roast about an hour and a half, basting it well with some melted butter and its own dripping. Serve with bread. Baklava. (Pastry with honey.) Take six ounces of wheat flour and fry in six ounces of butter. Then make a syrup of six ounces of sugar and put fifteen grains of essence of lemon in it. When it becomes very thick, spread it on a big plate, and when cold make a hollow in it and put the fried flour therein, 48 ARMENIA also the butter. Grease your hands and spread the whole over a big plate. When the plate is all covered, wrap it together, and pull it with both hands into thin threads, and then roll the threads into rolls two fingers in thickness, and one in length. Place them in the oven to brown, and pour over hot melted honey. Elma Composto. (Stewed Apples.) Pare and core half a dozen medium - sized apples. Sprinkle well, and fill up the hole with sugar. Put in a closed jar with a little water, and put in a hot oven for half an hour. Serve with syrup. Hind Taouk Rostossi. (Roast Turkey.) Stuff a young turkey with a mixture made of boiled rice, a handful of sultana raisins, half a handful of pine cone seeds (pistachio nuts will do), and some pounded roasted chestnuts moistened with a little milk

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