Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 1 Cinnamon stick
2 tb Vegetable oil or margarine 2 tb Tomato paste
1 lb Lean meat, ground 1 c -Hot water
1 Onion; minced or grated 1 qt Stock (same flavor as meat)
Salt freshly ground pepper 1 1/4 c Kritharaki or orzo
3 Whole cloves Parsley or watercress

Heat the oil and mash the meat into it with a fork, then cook over moderate
heat, stirring constantly until the raw color disappears. Add the onion,
salt, and pepper to taste, spices, and tomato paste diluted with hot water.
Cover and simmer for 20 minutes, then remove the spices. Add the hot stock
and kritharaki and transfer to a buttered "yuvetsi" or baking casserole.
Taste and adjust seasonings.

Bake in a moderately hot oven for 40 minutes, or until the pasta is tender
and all liquid has been absorbed, stirring once. Remove from the oven.
Drape with a dry kitchen towel to absorb moisture. Serve hot, garnished
with parsley or watercress.

From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New
York.

Typed for you by Karen Mintzias

Browse by categories