3 lb lamb, cut 1 1/2 cubes
1/2 lb butter
1 each onion, chopped
1 1/2 lb tomatoes, peeled,strained or
1 tbsp tomato paste diluted with:
1 cup water
1 salt & pepper to taste
8 cup water
4 cup raw rice
Directions
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.
Servings: 10 servings
Atzem Pilafi Recipe brought to you by Recipe Ideas
Categories: Casserole; Rice
The History of Recipes
It is quite possible to track the history of recipes back into antiquity, at least as far as ancient Egypt, and possibly even further. Interesting though that maybe, generally, these early cookbooks were just primitive pictorial recipes for food preparation.
Fascinatingly, the oldest recipe discovered, according to academics are a few tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As our culinary historical trip moves to more modern times there are two recipe books dating from the 14th Century : a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the spicy food that appears on menues today, but instead accounts of the types of meals prepared by the chefs of the rich and wealthy people of the period. Over the following few centuries, the powerful families of Europe competed to offer the most exotic banquets, and consequentially cooks and their collection of recipes were at a premium. However, it wasn`t until the 19th century the formal cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and publishing popular recipes of the day. By the arrival of the twentieth century, recipe publications were in great demand, mostly due to better eduction, people having more free time and having more disposable income. The introduction of television brought us TV cookery programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Atzem Pilafi recipe.
