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Print this Recipe    Turkish Veal

CASSEROLE OF VEAL
(Dana Tas Etli Kebabi) Turkey

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

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

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