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
Written cooking instructions as a concept can be tracked back into history, in fact as far into history as pharonic Egypt, and maybe even further. In practice though, sadly, these ancient records were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Later, we have a couple of books which were published in the 1300s ; one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the curry that appears on menues today, but rather recipes for the types of meals prepared by the chefs of the rich and wealthy people of the time. By the time we get to the 20th century, cooking publications are starting to become popular mostly as a result of higher levels of literacy, more free time and being a little richer. |
We hope you enjoy this Atzem Pilafi recipe.
