General Economics.
Methods of Cooking and Cooking Utensils.
i(6587) have killed a sheep which was ailing - meat now hung up to dry for winter. Then will make bastma {c: pastrma M's spelling reflects village dialect
pronounciation, but I have changed it at her request. } herself - a mixture of red pepper, kimyon, tarn, garlic, vinegar - in which the meat is then
preserved.
Showed me a bowl of mixed spices - tarn, kimyon, biber, zencefil - all mixed together - says it's v. good sprinkled into tea.
k<spices, preserving meat, pastrma>
Bulgur now ready to be ground and stored for the winter. Some buday {wheat} kept back to make "kendime", which, she says, is made by putting the buday grains
into a cmlek, along with onions, meat, potatos, any other vegetables
available, spices and seasoning and boiling all day slowly in the tandr.
k<bulgur, kendime (wheat)>
NA
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