Pirindj Tchorbassi

Ingredients

• two quarts of good mutton stock
• two ounces of butter
• one small cucumber
• one large stock of lettuce
• one tablespoonful of flour
• four cupfuls of boiled rice

Method

1. 1

   Melt butter in an enamelled pan, add cucumber and lettuce, cook for ten minutes.

2. 2

   Mix flour with a little stock, add to vegetables, then all the stock and rice, and simmer for fifteen minutes.

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.

Pirindj Tchorbassi (Rice Soup) Kuzi Rostossi (Roast Lamb) Baklava (Pastry with Honey) Elma Composto (Stewed Apples) 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

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