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
Historians have found proof that recipes existed back into the distant past, at least as far as early Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these early records were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe in existence, according to academics are a few clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. As we move into The time of the roman empire 25BC a man called Apicius compiled a few scripts describing recipes cooked by the Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, main meal and dessert, a very modern way of dining. He also informs us how the chefs of Roman times were skilled in the use of many different herbs and spices, including many that are still in use today for example thyme, fennel and asafoetida. In the 15th century, knights returning from the crusades brought us many spices and herbs from Arab cooking, including parsley, basil and rosemary. These new spices and herbs prompted an explosion in recipe publications, most of which are now in private collections. Over the next few centuries, the wealthy families of Wesstern Europe competed with each other to lay on the most exotic banquets, and as a consequence, the best cooks and their collection of recipes were much in demand. Even so, it wasn`t until the 19th century that haute cuisine and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, verifying, and recording recipes of the day. The introduction of television brought us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes like those on our web site. |
We hope you enjoy this Atzem Pilafi recipe.
