| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Main dish, Pasta |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil or margarine |
| 1 |
lb |
Lean meat, ground |
| 1 |
|
Onion; minced or grated |
|
|
Salt & freshly ground pepper |
| 3 |
|
Whole cloves |
| 1 |
|
Cinnamon stick |
| 2 |
tb |
Tomato paste Hot water |
| 1 |
qt |
Stock (same flavor as meat) |
| 1 1/4 |
c |
Kritharaki or orzo |
|
|
Parsley or watercress |
INSTRUCTIONS
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.
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