---

GARDENER'S KEBAB (BAHCIVAN KEBAP) 4 servings 1 kg. mutton 3 tablespoons margarine 20 pearl onions 150 gr. preserved green peas 1 zucchini squash 150 gr. green beans 2 bell peppers 2 medium size tomatoes 1 bunch of dill 2 teaspoons salt 1/2 teaspoon pepper Melt the margarine in a saucepan. Add the meat cut into cubes and cook them, stirring from time to time, until the juice is absorbed. Add peeled onions. Cover and cook on low heat, stirring occasionally, for 15 minutes. Add peeled and chopped tomatoes, green beans cut into halves, bell peppers cut into rings, salt, pepper and 1 glass of water. Cover and cook on low heat for 45 minutes, until the meat is half cooked. Add scraped squash cut into pieces and green peas. Cook for half an hour more. Add chopped dill and remove from heat. The rice is an important dish in the Turkish cookery, prepared in many different ways and each one so delicious that it can be served as a dish on its own. The preparation of a rice dish (pilaf) is not a simple procedure of boiling the rice as a garnishing for the meat; it requires a careful procedure of measuring the exact amounts of rice and water and of the cooking time, in order to have a tasty rice dish in separate grains rather than a sticky one. Garnished rice is also used as filling for stuffed vegetableb and grape leaves.