Turkish Cookery Book (1862)

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TURKISH COOKERY BOOK
Cooks Books, Sussex
1987 (reprint)

TURKISH COOKERY BOOK.
A COLLECTION OF RECEIPTS,
DEDICATED TO
THOSE ROYAL AND DISTINGUISHED PERSONAGES, THE GUESTS OF
HIS HIGHNESS THE LATE VICEROY OF EGYPT, ON THE
OCCASION OF THE BANQUET GIVEN AT WOOLWICH,
ON BOARD HIS HIGHNESS'S YACHT THE
FAIZ-JEHAD, THE 16TH JULY
1862
COMPILED BY TURABI EFENDI,
FROM THE BEST TURKISH AUTHORITIES
(The Preface is "LONDON, August 1864"--ed.)

INDEX.
(...)
'Ekshili Chorba--Acid soup...3
Shariyye Chorbassi--Vermicelli soup...4
(...)
Shish-Kebabi--Skewer Kebab, or pieces of mutton, or beef, done on skewers...12
   (OED cites 1914 from Sinclair Lewis!--ed.)
(...)
Kebab Kyufte--Fried Kyufte...58
(...)
Turk Bureghi--Turkish pie...83
(...)
Sheikhul Mushi--The Sheik's or Chief's roast...95
Medkune--Mutton stewed with egg-plants...96
Marmarina--Spinach, with pastry &c. ...97
(...)
Pacha--Sheeps' trotters, with egg-sauce...163
'Ekshili Badinjan--Egg-plants, with acid &c. ...104
'Imam Bayildi--Another sort, called "Priest fainted"...105
   (OED has "Imam Bayildi" from 1935--ed.)
Muzakka--Minced mutton, done with egg-plants...106
   (OED had "muzakka" in the 1940s--ed.)
(...)
Yalanji Dolma--Stuffed vine-leaves...111
   (OED has "dolma" from 1889--ed.)
(...)
Aadi Pilaw--Ordinary pilaw...121

(Among others.  Clearly, an important book for Turkish cuisine--ed.)