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RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

Tave Elbasani, Albanian

Ingredients
  • 4 lbs. of lamb meat
  • 2 quarts of yogurt
  • 6 eggs
  • Salt
Preparation Instructions

Cut the 4 lbs. of lamb meat into chunks and roast them, using, if possible, earthenware. 30 minutes before the meat is done, beat the 6 eggs like one would for an omelet. Stir the yogurt and slowly pour the beaten eggs into it. Add the salt to taste and pour the mixture over the roasted chunks, covering them almost completely. Leave in the oven until done and serve hot.

Contributed by Mrs. Isolda Gera, 1950

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