Title: Casserole of Veal( Dana Tas Etli Kebabi)turkey
Categories: Turkish Veal
Yield: 1 Servings

2	lb	Boned leg of veal, sliced
2	tb	Chopped onion
1	ts	Salt
1/2	ts	Pepper
2	tb	Fresh coconut, or canned
		Flaked coconut
1/4	ts	Thyme
1/4	ts	Ground cloves
1/4	c	Chicken fat or olive oil
2		Tomatoes, peeled
1	c	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

source:Meditrrranean Specialities for the Modern Cook by Esther B. Cory From: LeiG@aol.com

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