||Yuvetsi Kritharaki Me Kima Kypriotiko
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
Typed for you by Karen Mintzias