Yuvetsi kritharaki me kima kypriotiko

4 servings

Ingredients

Quantity Ingredient
Karen Mintzias
2 tablespoons Vegetable oil or margarine
1 pounds Lean meat, ground
1 Onion; minced or grated
Salt & freshly ground pepper
3 Whole cloves
1 Cinnamon stick
2 tablespoons Tomato paste Hot water
1 quart Stock (same flavor as meat)
1¼ cup Kritharaki or orzo
Parsley or watercress

Directions

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

Related recipes