_Keinfte_ are small meatballs tasting strongly of
onions. Plaki fish, eaten cold; Picti fish in aspic; small octopi stewed
in oil; _Moussaka_, vegetable marrows sliced, with chopped meat between
the slices and baked; _Yachni_, meat stewed with celery and other
vegetables; _Kebap_, "kabobs" with a bay-leaf between each little bit of
meat; _Kastanato_, roasted chestnuts stewed in honey, and quinces
treated in the same manner; vermicelli stewed in honey; and preserves of
rose leaves, orange flowers, and jessamine, all are to be found in the
Turkish cuisine. The _Roti Kouzoum_ is lamb impaled whole on a spit like
a sucking-pig, which it rather resembles in size, being very small. It
is well over-roasted and sent up whole. I am informed on the best
authority that when a host wishes to do you honour he tears pieces off
it with his fingers and places them before you, and you have to devour
them in the same manner.
When I was in Turkey last year I had the misfortune not to be
introduced to the privacy of a Turkish family gathering, so I have to
confess that I have not yet accomplished this feat myself.
There is a very good fish when in season in the summer, called
_espadon_, or sword-fish, but the butcher's meat, unless you have good
teeth, is not often eatable.
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