The Oriental Cook Book

page 333

Order of Service

  1. Relishes (Mezeh).

  2. Soup (Tchorba).

  3. Fish (Baluck).

  4. Grilled Meat on Skewers or Stuffed Meat Dishes (Shish Kebab or Etli Dolma).

  5. Roasts, Meat or Fowl, with Salad (Kezartma, Et or Tavouk, with Salata).

  6. Olive Oil Dishes (Zeytin-Yaghli).

  7. Rice "Pilaf" (Pirindge Pilaf).

  8. Deserts (Tatli).

  9. Turkish Coffee (Caffeh).

Note.--The following twenty different noted Menus (and other more elaborate
ones), are well made use of in the Orient during great occasions--Birthday,
Wedding and other feasts--but it is unnecessary to suggest here that in the case
of finding them excessive, each Menu may be reduced either by leaving out one or
more items, or can be modified by using other desirable, convenient and
seasonable dishes.

In preparing an exclusively Oriental Feast or Dinner, it is recommended that the
contents of this Cook Book should well be consulted in order to secure
successful results.

< last page | next page >

Classic
Cook Books