Title: Varya Tabaka (Crisp-Fried Cornish Game Hen)
Categories: Poultry Jewish Georgian Israel
Yield: 4 Servings

2		(abt 1 lb ea)Cornish game hens
6		Cloves garlic, sliced lengthwise
1	ts	-Salt
1/2	ts	Paprika
1/4	ts	-Pepper
2	tb	Corn oil

Strangely enough these "baby" chickens, as they are called, are eaten out of hand w/out any embellishment. Cook until crisp, w/only hidden slices of garlic to leave impact, tabaka is easily prepared.

1. Butterfly hens & spread out flat. Push slices of garlic under skin wherever possible. 2. Mix salt, paprika, & pepper together & rub mixture all over hens. 3. Heat a dry skillet or two over moderate heat for 1 min. Add oil, then place hens skin-side up in oil. Cover w/plate & put a heavy weight, perhaps a stone or a metal mortar, on plate. Fry for 10 mins. Turn hens over & fry w/plate & weight for 10 mins more, or until skin is crisp & brown. Serve warm w/anything you wish such as bread, salads, pickles.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPilleggi

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