| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Greek | Cheese, Lamb, Main dishes, Bobbie – no, Onions | 4 | Servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | lb | Lamb; in 2" cubes |
| 2 | md | Onions; chopped |
| 1 | c | Tomato sauce |
| 1/8 | ts | Cinnamon |
| 1 | ts | Salt |
| Pepper; to taste | ||
| 1 | ts | Mint flakes |
| 4 | c | Boiling water |
| 1 | c | Orzo |
| 1 | c | Grated cheese |
INSTRUCTIONS
Heat oil in large saucepan and brown onions. Add lamb cubes and brown well on all sides. Add tomato sauce, 2 cups water and seasonings. Cover and simmer for 1 hour or until lamb is tender. Add remaining 2 cups water and bring to a boil. Add orzo, stirring a few times. Simmer 20-25 minutes longer. Serve hot with grated cheese. Add a crisp salad and red retsina wine for a perfect meal. Makes 4 servings. MC formatting by bobbi744@sojourn.com NOTES : Manestra is the Greek word for Orzo, a rice shaped pasta. It can be simply boiled and served buttered with cheese. This dish is a favorite throughout Greece and in Detroit's Greektown. Recipe by: Opaa! Greek Cooking Detriot Style by George J. Gekas Posted to MC-Recipe Digest V1 #817 by Roberta Banghart <bobbi744@sojourn.com> on Sep 28, 1997
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