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Classic
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page 329
4. ROAST HAZELNUTS.
FUNDUCK KEBAB.
Ingredients:
Hazelnuts .......................1/2 pound (or more).
Method:
Break the shells of the hazelnuts, and after placing in a suitable flat pan,
sprinkle with some water, and put the pan over a slow fire. Repeat the
sprinkling two or three times at five to ten minute intervals, when the covers
will come off, and the nuts will get a rosy brown color.
5. TURKISH COFFEE.
CAFFEH.
Ingredients:
Plain Water ........................For 4 small cups.
Sugar ................................3 teaspoonfuls.
Roasted Coffee...........3 teaspoonfuls, pulverized.
Method:
In a special small pot, heat the water on a slow fire, and melt the sugar in it.
Then take the pot away from the fire, and add the coffee, mixing it well in the
water by stirring for one minute, when the pot should be placed again over the
fire,
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