Wipe the meat with a damp cloth, cut it into three-quarter-inch cubes; peel and slice the onions. Dredge the meat with the flour, brown it and the onions in a frying-pan with any fat suitable for cooking. Put all the ingredients into a cooker-pail, barely cover them with boiling water, and let the stew boil five minutes before putting it into a cooker for four hours or more.
2 cups raw mutton 2 tablespoons fat 3 tablespoons flour 2 cups string beans 2 onions 2 cups tomatoes 1¹⁄₂ teaspoons salt ¹⁄₆ teaspoon pepper Water
Wipe the meat with a damp cloth, cut it into cubes, dredge it with the flour, and brown it in the fat. Put all the ingredients together, scraping from the frying-pan all of the flour and fat. Add enough water to barely cover them, let them boil for five minutes, and put them into the cooker for six hours or more, depending upon the beans. If they are old and tough they may require more than six hours to cook.
In Syria this stew is always served with boiled or steamed rice.
2 cups raw mutton 2 tablespoons fat ¹⁄₈ cup flour 2 onions 2 cups tomatoes 2 cups okra 1¹⁄₂ teaspoons salt ¹⁄₆ teaspoon pepper Water
Wipe the meat with a damp cloth, cut it into cubes. Wash and cut the okra in pieces, dredge it and the meat with the flour and fry them, till brown, in the fat. Put all the ingredients into a cooker-pail, add enough water to barely cover them, boil them for five minutes, and put them into a cooker for four hours, or more.
1 cup raw chopped meat 2 tablespoons fat ¹⁄₃ cup raw rice 2 teaspoons salt ¹⁄₄ teaspoon pepper 1 head cabbage ¹⁄₂ lemon
Strip off the leaves from a head of cabbage, throw them into boiling water, and let them stand till they are wilted. Mix the remaining ingredients, except the lemon, using for the meat either mutton or beef. Lay a cabbage leaf on a plate, remove the thickest part of the midrib, so that it will roll. Spread on it a rounded teaspoonful of the mixture and roll it like a cigarette. Do the same with the other leaves, packing each one, as it is finished, into a pan which will fit over a cooker-pail, unless a pail is used which will be nearly filled by the cabbage. The rolls must be carefully packed or they will float and unroll when the water is added. Cover them with boiling water, bring all to a boil, and boil it for five minutes, then put it directly into a cooker, if the pail is full, or over boiling water if not, and leave it for from four to six hours. Take the rolls out carefully with a cake turner or skimmer, lay them in a platter, and squeeze the juice of half a lemon over them. They are usually served as the meat dish for luncheon.