ARABIAN STEW
From Good Housekeeping’s Book of Menus, Recipes, and Household Discoveries
(1922) p. 146
ARABIAN STEW
6 lean pork chops 2 tomatoes
6 tablespoonfuls raw rice 1 green pepper
1 large onion 1/8 teaspoonful pepper
3 cupfuls hot water 3 teaspoonfuls salt
Sear the chops on both sides in a hot frying-pan, then remove
to a casserole. On each chop place one tablespoonful of rice,
a slice of onion, a slice of tomato (or the equivalent in stewed
tomatoes), and two strips of green pepper. Sprinkle over all
the salt and pepper. Add the hot water, cover, and bake from
three to four hours in an oven registering 350° F.
note: there would be no pork in an authentic dish from an Islamic country.