The Kitchen

Cheese Omelet
To the cream omelet add a little grated cheese instead of the rusk crumbs.

Zucchini Omelet
Take the scooped-out pulp of zucchini and beat four eggs; then add green fennel, finely chopped, and mix everything together, adding salt and allspice. Mix it all, then put it in a baking pan and bake it in the oven, and serve it with kofta, cutlets, or beefsteak.

Cauliflower-Floret Omelet
Boil the cauliflower florets, cut into small pieces, in salted water until tender. Then chop a small tomato and a small onion and rub them with salt and allspice; then chop the leaves of a bunch of parsley and add two beaten eggs, half a cup of milk or water, and half a cup of flour with a teaspoon of baking powder. Then dip the cauliflower florets into the mixture, fry them in oil or ghee, and serve.

Boiled Eggs
Boil the eggs until set (ten minutes after the water boils); then cut each egg in half crosswise and take out the yolk. Mash the yolks and add a little salt, allspice, and pepper, grated cheese, and cream — or a little butter — so that you can pinch the mixture into balls the size of an egg yolk. Then stuff the eggs and serve with the following white sauce and boiled cauliflower.

White Sauce (1)
Take some meat, bone, or chicken broth, and to each cup of broth add a tablespoon of melted butter and a cup of milk; set the mixture on the fire and boil it until the sauce thickens a little. Then add salt and allspice, and serve with boiled cauliflower, eggs, or meat.

Sauce (2)
Brown the flour in butter or ghee and follow the method of sauce number (1).

Useful hints:
1 — Instead of the broth, the water in which rice or macaroni has been boiled may be added.
2 — A little mustard or vinegar may be added, or spices such as nutmeg, cloves, and parsley juice.
3 — Sometimes egg yolk, mashed, is added to the sauce — optional.

Lamb, Chicken, Turkey, and the Like
After cleaning them well, half-boil them in water with salt, allspice, nutmeg, and whole peppercorns. Then lift them out of the broth, sprinkle them with a little ground spices and salt, and brown them in the oven with ghee, or fry them in ghee. Before serving, soak the rice in boiling water for half an hour, then lift it out of the water; fry the pine nuts and almonds in ghee, then fry the meat, then add the rice and fry everything together in ghee, allowing for each cup of rice a cup of broth, and cook it without stirring for a third of an hour. Finally place a piece of tin under the pot and leave it for ten minutes until the rice is done; then stuff the browned lamb, chicken, or turkey while it is hot, and serve with yogurt. Serve the soup first, with parsley.

Sandwiches
Bread laid piece upon piece with butter, meat, greens, and the like

1 — In making sandwiches it is best to use European bread on the second day after its baking, so that you can cut it thin. (You may also use thin, fresh native bread.) To make various shapes from the bread, take biscuit cutters and cut the sliced bread into the desired shape; then spread the pieces with butter and lay on top either a lettuce leaf cut to the shape of the bread, or one of the following, for flavor and garnish:

Thin rounds of beetroot, tomato, cucumber, radish, lemon, or apple; parsley leaves, mint leaves, za'tar leaves, cress, cabbage leaf finely cut, or pickles such as olives (pitted), turnip, cucumber, eggplant, and the like.

2 — Then add between each two pieces of bread one of the following — either over the butter, or over the butter and the greens — and serve: thin slices of cured ham, slices of jambon, cheese, cold roast, meat, mortadella, sausages, cooked sheep's or beef tongue, fish, sardines, salmon in pieces (or mashed with butter or oil), thin rounds of hard-boiled egg, mashed egg, cheese grated and whipped with cream, labneh whipped with cream and milk, cheese and egg, meat and egg, the flesh of fowl fried, boiled, or tinned, and liver, kidneys, eggs, heart, sheep's marrow, and the like.