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Title: Yuvetsi Kritharaki Me Kima Kypriotiko
Categories: Pasta Greek
Yield: 4 Servings
| Karen Mintzias | ||
| 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 |
| 1 | c | -Hot water |
| 1 | qt | Stock (same flavor as meat) |
| 1 1/4 | c | Kritharaki or orzo |
| Parsley or watercress |
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
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