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Casserole Of Veal( Dana Tas Etli Kebabi)turkey turkish, veal 2 lb boned leg of veal, sliced 2 tablespoon chopped onion 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoon fresh coconut, or canned 1 flaked coconut 1/4 teaspoon thyme 1/4 teaspoon ground cloves 1/4 cup chicken fat or olive oil 2 tomatoes, peeled 1 cup dry white wine Wipe off the meat and cut into thick chunks, about 2 inches square. Place in a shallow casserole or skillet with the onion, salt, pepper, coconut, thyme and cloves. Mix thoroughly and put aside in a cool place for 2 hours. Heat the fat or olive oil and add it to the meat in the casserole.Saute for 3 minutes, moving the pan continously. Add the tomatoes and wine. Cover tightly. Cook over low heat 3-4 hours till meat is tender. Serve hot with white or saffron rice. Serves 6 source:Meditrrranean Specialities for the Modern Cook by Esther B. Cory From: LeiG@aol.com Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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