Name: Casserole of Veal
Ingredients: 2 pound boned leg of veal, sliced; 2 tablespoon chopped onion; 1 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoon fresh coconut, or canned 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

Casserole of Veal

Ingredients

2 pounds boned leg of veal, sliced
2 tablespoons chopped onion
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh coconut, or canned 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

Instructions

(Dana Tas Etli Kebabi) Turkey. 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