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

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