*  Exported from  MasterCook  *
 
                                ATZEM PILAFI
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Main Dish                        Pasta
                 Greek
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         SPALDING
    3      pounds        Lamb -- cut 1 1/2″ cubes
      1/2  pound         Butter
    1                    Onion -- chopped
    1 1/2  pounds        Tomatoes, peeled -- strained OR
    1      tablespoon    Tomato paste diluted with:
    1      cup           Water
                         Salt & pepper to taste
    8      cups          Water
    4      cups          Raw rice
 
 Wash and dry meat.  Brown 2/3 of the butter in lge.
 pot. Add meat and brown on all sides.  Add onions and continue to cook until they
become a light golden color. Add tomatoes or diluted tomato paste, and the salt,
pepper and water.  Cover pot and simmer until meat is tender, abt. 1 hr. Put meat
into casserole and keep it warm. Strain sauce; measure it. Add water if necessary
to make 8 or 9 cups. Pour into lge. pot and bring to a boil.  Add rice.  Stir at
the start to prevent sticking. Cover and simmer until most of the liquid is
absorbed, 20 to 30 min. Remove from heat.
 Add meat and mix well.	Brown remaining butter and pour it over the rice. Cover
pot with a clean towel, then cover towel with pot lid. Let stand for 5 min.
 Serve hot.  Serves 6 to 10.
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving