| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Greek |
Bobbie – no, Cheese, Lamb, Main dishes, Onions |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 1 |
lb |
Lamb, in 2" cubes |
| 2 |
|
Onions, chopped |
| 1 |
c |
Tomato sauce |
| 1/8 |
t |
Cinnamon |
| 1 |
t |
Salt |
|
|
Pepper, to taste |
| 1 |
t |
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
A Message from our Provider:
“Lust and selfishness do not equal love”