SC - A Question about thriddendele.

[david friedman]

Master A,


>>Shashlik is Russian (reputedly Cossack), but nearly identical to the
Greek
souvlaki, which is nearly identical to the Mughal/Persian sikh kebab,
which
is... .


...available in a recipe?  I've had wonderful souvlaki in New York City,
not as good other places, but the creamy cucumber dressing is something
I'd like to make at home if I knew how.  Also the meat.  Answer
privately, if it's not a period food, please.



Thanks for your tip, earlier, on letting the flour 'rest' after dipping
food in the egg wash.  My veal chop held its breading so much better when
I did that instead of my usual dip and sling 'technique'.



Regards,

Allison

allilyn at juno.com

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