Kharoof Makhshee (Roast Stuffed Sheep)

Ingredients

• A sheep is killed, skinned, and the whole of the entrails removed
• six finely-shred large onions
• one pounded point of garlic
• one ounce of pounded coriander seeds
• a pinch of cayenne
• some white pepper
• salt to taste
• melted butter
• plenty of half-boiled rice
• butter
• chopped tomatoes

Method

1. 1

   Chop the liver, kidneys, heart, etc., very fine, and mix with it the onions, garlic, coriander seeds, cayenne, white pepper, salt, and melted butter.

2. 2

   Cook in a frying-pan, then mix with half-boiled rice, butter, and chopped tomatoes.

3. 3

   Fill the cleaned carcase with this mixture and sew it up.

4. 4

   Skewer the carcase and roast over a charcoal fire, turning regularly and rubbing with melted butter to prevent burning.

5. 5

   Serve with stuffing and bread.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 232. The excerpt below is the record exactly as published.

Kharoof Makhshee. (Roast Stuffed Sheep.) A sheep is killed, skinned, and the whole of the entrails removed, also the head and legs. The carcase is thoroughly cleaned. Chop the liver, kidneys, heart, etc., very fine, and mix with it six finely-shred large onions, one pounded point of garlic, one ounce of pounded 5«3 BANQUETS OF THE NATIONS coriander seeds, a pinch of cayenne, some white pepper, salt to taste, melted butter ; cook in a frying-pan, taking care to keep the whole from sticking together, After this is cooked brown, mix with it plenty of half- boiled rice, butter, and chopped tomatoes

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