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page 236
5. "STEAMED" ANCHOVIES OR SMELTS.
KHAMSI BALUCK "BOUGHLAMA."--GHUMUSHE.
Ingredients:
Anchovies ...................... 2 pounds.
Olive Oil .................... 1/4 cupful.
Plain Water .................. 1/2 cupful.
Salt and pepper, to taste.
Method:
Wash the anchovies, season and arrange in a flat pan, then pour over the olive
oil and the water and cook over a moderate fire until well done.
Note.--Smelts may be treated in like manner.
6. BOILED TRIPE WITH DRESSING.
ISHGHEMBEH TERBIEHLI.
Ingredients:
Tripe................. 1 pound, of mutton or lamb.
Eggs .......................................... 2.
Vinegar ........................ 2 tablespoonfuls.
Garlic ......................... 6 bulbs, pressed.
Salt and pepper, to taste.
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