FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
DAGH KEBAB (Turkish cookery)
Excerpted from Montagne, Prosper. 1961. Larousee Gastronomique. The Encyclopedia of Food, Wine & Cookery. Crown Publishers, Inc., New York.
are pieces of shin veal skewered with slices of white onions and tomatoes between, grilled and sprinkled with thyme. This dish is served with pilaf of rice and ladies' fingers (okra) or some other garnish.
