From: (Micaela Pantke)

Date: Thu, 26 Aug 93 10:52:16 +0200


From: (Stephanie da Silva)


2 1/2 lbs   stewing lamb, cut in cubes     
1 1/2       lemon                               
1/2 cup     butter                            
2 lbs       chopped tomatoes                   
2 tsp       salt
1/4 tsp     pepper
small piece cinnamon (optional)
1 tblsp     sugar (optional)

Sprinkle lemon juice over meat and leave for 1 hour.  Heat butter in a
frying pan and brown meat.  Transfer to large saucepan.  Put tomatoes in
frying pan.  Add salt, peeper, cinnamon and sugar.  Boil for 5 minutes
and add to meat.  Simmer covered for 2 hours.  Serve with potatoes,
rice, macaroni or spaghetti.  Serves 4 to 5. 

From: (Richard Dabrowski)


3 cloves garlic, minced
1        small onion, finely chopped
1/4 cup  olive oil
1 lb     lamb shoulder or other lean cut, cubbed and sliced into thin strips
1.5 tsp  fresh rosemary, finely chopped
1/4 tsp  ground nutmeg
1 tsp    salt
1/2 tsp  white pepper
1/3 cup  sweet butter, melted
1 lb     fettuccine, cooked al dente
1/2 cup  shelled natural pistashio nuts, coarsely chopped

Saute garlic and onions in heated olive oil in large, deep skillet just
until soft, about 2 min.  Add lamb and cook over medium-high heat just
until cooked through, about 5 min.  Add rosemary, nutmeg, salt, and
pepper and cook 2minutes, stirring. 

Reduce heat and pour in butter.  Add drained fettuccine and toss well. 

Before serving, top each portion with chopped pistashios.  Makes four

From: (Suzanne Mills)

Source: Vilma Liacouras Chantiles' _The Food of Greece_

GYROS (pronounced sort of like 'yeeros')
(Serves 6 or 7)

2 lb      lean ground lamb
2 slices  homemade bread, toasted and crushed
1 tsp     allspice, pounded (ground)
1 tsp     coriander, crushed
1 clove   garlic, crushed
1         onion, grated
1 tsp     fresh savory, chopped
Salt and freshly ground pepper (to taste)
3 slices  bacon
6 to 8    Middle Eastern breads, or any substitute bread or roll
2 tomatoes, chopped or sliced thin and seasoned with vinegar and
          olive oil
1 cup     fresh parsley, chopped
1 cup     plain yogurt  (I would probably strain the yogurt)

In a large bowl, combine the above ingredients up to and including the
salt and pepper, and knead thoroughly.  Mixture should be spicy but not
too herby, and hold its shape.  Break into 5 sections, each the size of
a navel orange, then break each section into 6 balls.  Knead and flatten
slightly to a thickness of about 3/4 inch. 

Cut the bacon slices into widths equal to the meatballs and place a
slice on each one.  Continue shaping the balls, keeping the slices of
bacon between them.  Slip a cane skewer through the centers and roll
gently with the palms to smooth the edges (you will need 5 or 6 skewers
total, depending on their size).  Cover and refrigerate overnight. 

(Note: I interpret the above instructions as resulting in the meat
skewered something like so:

 --O)O)O)O)O)--  where 'O'=meatball and ')'=bacon slice

To cook, set on a broiler tray or grill and cook over/under moderate
heat, turning every 5 minutes.  The surface will be crusty and the
inside cooked within 25 minutes. 

To serve, put out the pitta, meat, tomatoes, parsley and yogurt in
separate dishes.  Let guests open the bread or rolls and stuff them with
meat and garnishings to their taste. 

(To strain yogurt, put in cheesecloth and put in a colander or hang
it over the sink.  It will give off a lot of liquid in an hour or
even less.)

From: (Rochelle Newman)


1 leg      of lamb, ground course with fat and bone removed (about 4 1/2
           pounds? - you can also use good lamb shoulder.)
1 stick    margarine, melted (add more if needed)
1          chicken breast or chicken neck or 2 wings to make broth for
           meat (you can also use canned chicken broth)
1/4 cup    snobar (pine nuts)
1/2 tsp    salt
1/4 tsp    pepper
1/4 tsp    cinnamon
1/4 tsp    allspice 
(all spices can be altered slightly to taste, but be very careful not to
use too much cinnamon and allspice)
1/2 cup    washed rice (we use long grain white, but I doubt it matters)

Saute the lamb meat with butter for 10 minutes

Boil 1 chicken breast or chicken neck or 2 wings to make broth for meat
-- use enough water to cover chicken -- about 3 cups?  Can also use
canned chicken broth....  we have and haven't had a problem -- but don't
tell Sitto!!  Set broth aside... 

Add 1/4 cup snobar (pine nuts) to lamb and let simmer Add 1/2 tsp salt,
1/4 tsp pepper, 1/4 tsp cinnammon, 1/4 tsp allspice (all spices can be
altered slightly to taste, but be very careful not to use too much cinn. 
& allspice)

Let simmer for 20 minutes; keep stirring. 

Add 1/2 cup washed rice (we use long grain white, but I doubt it
matters) Mix with meat for 10 minutes (continue to let it simmer...) Now
add 1 3/4 cup broth; reserve remaining broth in case you need more... 
Keep checking until rice is cooked.  Stir occaisonally. 

From: (Rochelle Newman)


1 leg    of lamb (have fat and bone removed; ground fine twice) - can
         also use lamb shoulder.  Approx. 4-5 pounds...
1 cup    wheat  - soak for 1/2 hour in warm water
1        large onion, grated
salt     (to taste)
pepper   (to taste)
cinnamon (about two shakes?)
allspice (about two shakes?)

Squish wheat in hands to remove water.  Then mix all ingredients well. 
Taste to see if you need more spices.  (It's ok to eat this raw; indeed,
it is considered a delicacy, although personally I prefer it cooked!)

Grease a large baking pan, at least 13x9 or larger. 

Divide meat in half.  Make bottom layer.  Flatten with hands until even. 
Then add:

1/3 cup snobar (pine nuts) or pignoli seeds

Add top layer of meat and flatten until even.  Cut diagonal lines in
both directions, not all the way through, so have diamond pattern.  Dot
well with butter and crisco, more butter (or margarine) than crisco. 
Use half teaspoonfulls at a time.  Should be a pat every couple inches
or so... 

Bake for 1 1/2 hours at 350 degrees, or until brown.

From: (Doreen Randal)

Source: Crockpot Cooking from (Barbara Blitz)


2 lb      middle neck lamb chops       
salt and pepper                   
2         medium onions                   
2         medium carrots                  
1         cooking apple
1 oz      plain flour
2 tblsp   oil
3/4 pint  stock
1 stick   celery

Coat the chops with the flour seasoned with the pepper and salt.  Brown
on both sides in the oil and remove the chops.  Cook the chopped onions
in the oil until soft and golden and put into the crockpot.  Work any
remaining flour into the fat, cook for 2 minutes, and stir in the stock. 
Bring to the boil, stirring well.  Put the thinly sliced carrots, celery
and apple into the crockpot.  Put the chops on top and pour over the
thickened stock, seasoning to taste.  Cover and cook on HIGH for 30
minutes, then on LOW 6-7 hours.

From: (Doreen Randal)

Source: Crockpot Cooking from (Barbara Blitz)


2 lb      shoulder lamb                
2 oz      butter                       
1 oz      plain flour                  
1 tsp     marjoram                    
8 oz can  tomatoes
1         large onion
2 tblsp   oil
1/4 pint  beef stock
salt and pepper

Cut the lamb into 1 inch cubes and chop the onions.  Cook in the butter
and oil until the onions are soft and golden and the lamb is lightly
browned.  Stir in the flour and cook for 2 minutes.  Add seasoning,
marjoram, stock and tomatoes with their juice.  Bring to the boil,
stirring well.  Pour into crockpot, cover and cook on HIGH for 30
minutes, then on LOW for 6-7 hours. 

From: (Mary Branscombe)


I normaly use this on a butterfly-boned leg of lab (cut along the bone
on the flat side and remove the leg bone) but I tried it on a side of
lamb, about 6 ribs, last week and it worked well. 

Marinade for lamb:
olive oil
lemon juice
garlic - sliced or crushed
lots of black pepper
ground bay leaves (lots and lots)

Smear the lamb thoroughly with the marinade and leave to settle for a
while.  Heat your grill to very hot and then grill the lamb for 6-8
minutes on one side, 4-6 minutes on the other, until nicely browned and
sizzling.  Warning - this is messy and spits a bit so watch out!  Baste
with any extra marinade when you turn the lamb. 

If your grill is in the oven, you can just turn it off and leave to cook
in the excess heat for 20 minutes (this results in pink and perfectly
cooked lamb on a leg, crispy brown lamb on ribs).  If not, heat the oven
to 200 degrees C, put the lamb in and turn off the heat.  Again, leave
for 20 minutes. 

Wrap the lamb in foil and leave to rest for another 5-10 minutes while
you get salad and potatoes and spinach and tomatoes and bread ready to
serve, then carve - leg goes across the grain in chunks, ribs along the

From: (Suzanne Mills)

Source: _Rebetikoi Mezedes kai Lihoudies_ (_Rebetes' Snacks and
        Delicacies_) by Haralambos Georgiou


1 kilo         (ca 2 1/4 lb) tender meat (pork, veal, beef or
               lamb, or boned chicken or innards or fish fillet)
75 g           (2-3 oz) onion, sliced
30 g           (1 oz) carrot, sliced
30 g           (1 oz) celery
2-4 cloves     of garlic, crushed
1 pinch        thyme
1 pinch        rosemary
1 pinch        coriander
4 pinches      rigani (Greek wild oregano), or regular oregano
2 pinches      cloves
4 pinches      black pepper
1              bay leaf
a little       chopped parsley
zest           of 1/2 lemon
2-4 dessertsp  (a little smaller than a teaspoon) salt
juice          of 1-2 lemons
75 g           (2 tblsp or so) oil (olive oil)
125 g          (ca. 1/2 cup) white wine or water

Cut the meat into small cubes.  In a bowl, preferably earthenware, mix
the marinade ingredients well and add the meat, mix again, cover and
leave to marinate for 24 to 48 hours.  (He doesn't say to refrigerate
but I would certainly do so.  For the curious, the recipe actually calls
for marinating in a _kioupi_ or earthenware storage jar rather than a
bowl.  This would probably keep the ingredients cooler.) When ready to
cook, thread the meat on 18 to 24 skewers.  Grill over embers of vine
branches (!).  Serve hot. 

Rebetes is difficult to translate.  Suffice to say that it denotes
persons with a lifestyle that includes enjoying the drinking of ouzo and
eating of accompanying hors d'oeuvres.  For more information, refer to
_The Road to Rebetika_ by Gail Holst.

From: (Karen Chisholm) 

Source:  The Complete Middle East Cookbook - Tess Mallos

(Serves 6-8)

1 lb       (500g) boneless lamb stew meat
1 lb       (500g) lamb soup bones
8 cups     water
1          onion, quartered
1          carrot, quartered
1/3 cup    butter
1/2 cup    flour
3          egg yolks
2-3 tblsp  lemon juice
2 tblsp    melted butter
2 tsp      paprika
freshly ground black pepper

1.  Place lamb meat and soup bones in a large pot and add water, onion
and carrot.  Bring to a slow simmer, skimming when necessary.  Add salt
and pepper to taste, cover and simmer gently for 1-1/2 hours until lamb
meat is tender. 

2.  Remove bones and discard.  Lift out meat and cut into small pieces. 
Strain stock, return to pot and let it simmer gently. 

3.  In a large pan melt butter and stir in flour.  Cook gently for 2
minutes without allowing it to colour.  Gradually add the hot stock,
stirring constantly.  When smoot and bubbling, let it simmer gently. 

4.  Beat egg yolks in a bowl and gradually add lemon juice, holding back
a little.  Gradually beat in about 2 cups thickened stock, then pour
into soup.  Stir over gentle heat and return lamb pieces to soup.  Heat
gently, still stirring until egg is cooked.  Adjust flavour with lemon
juice and add more salt if necessary.  Remove from heat. 

5.  Combine melted butter and paprika.  Serve soup in deep bowls and
pour a little butter-paprika mixture into centre of each as a garnish. 

From: (Stephanie da Silva)


1 leg    of lamb, boned              
1/2 cup  olive oil                 
4 tblsp  lemon juice
salt and pepper

Cut lamb into cubes (I would suggest a less expensive cut of lamb than
leg, but make sure it's a good cut) and thread on metal skewers. 
Marinate in olive oil, lemon juice, herb mixture about one hour to
overnight.  Grill meet over glowing coals, turning once, until done
(roughly about 10 minutes per side, but could be less). 

From: (Stephanie da Silva)


4        shallots minced
1        red jalapeno pepper with seeds, minced
2        green jalapeno peppers with seeds, minced
5        garlic cloves, minced
1 tblsp  plus 1 tsp peanut oil
1.5 lb   lean ground lamb
1/5 cup  chopped fresh coriander (cilantro) plus 1/4 cup whole
         leaves for garnish
1/4 cup  chinese preserved or pickled cabbage
1/2 tsp  soy sauce
1/4 tsp  salt
1/4 tsp  freshly ground black pepper
18       radicchio leaves
1/4      small red onion, sliced crosswise 1/8 inch thick
1/4      small white onion, sliced crosswise 1/8 inch thick
lemon-soy vinaigrette (recipe follows)

In medium skillet, cook shallots, red jalapeno, half of the green
jalapeno, and the garlic in 2 tsp of peanut oil, stirring over low heat
until softened, about 5 minutes.  Set aside to cool. 

In a bowl, combine the cooled vegetable mixture with the ground lamb and
mix thoroughly.  Add chopped fresh coriander, pickled cabbage, soy
sauce, salt and pepper. 

In a large skillet, cook the lamb mixture in the remaining 2 tsp of
peanut oil over high heat, stirring well to break up clumps, until
browned, about 4 minutes.  Drain and set aside. 

Place 3 radicchio leaves on each plate and fill with the lamb mixture
(i.e., serves six) and fill with the lamb mixture.  Combine the red
onion, white onion, fresh coriander leaves and remaining green
jalapenos; sprinkle on top of the lamb.  Serve drizzled with a few tbsp
of lemon-soy vinaigrette; serve remaining vinaigrette on the side. 

Lemon-Soy Vinaigrette:
3 tblsp    rice wine vinegar
2 tblsp    peanut oil
2 tblsp    soy sauce
1 tblsp    sesame oil
1.5 tblsp  fresh lemon juice
salt & freshly ground pepper

In small bowl, whisk all ingredients together until combined.  Cover and
refrigerate up to 1 day. 

From: (Hans van der Hof)

some     olive oil
some     butter
500 g    of chopped lamb ( no bones)
1        onion
1 piece  of fresh ginger root ( about 2,5 x 2,5 cm )
1 piece  of cinnamon (about 5 cm )
a touch  of saffron ( just for the colour )
200 g    of dried fruits (pick any combination you like, tutti-frutti 
         always works fine combined with French dried prumes)
25 g     of sesame seed
salt and freshly grinded black pepper to taste
Fry meat, onion and seasoning until the meat turns brown (you can either
squeeze the ginger in a garlic-squeezer or something, or you can smash
it and add the whole thing). 

Put meat and onion in a North-african cooking-pot (forgot its name, but
an ordinary stewpot will do just as fine). 

Add water to a level that just covers the meat, put the lid on the pot,
and stew for about 1 hour. 

Add dried fruits, and stew for another 30 minutes. 

Roast sesame seed in a grill or dry frying pan till it's brown. 

Remove the cinnamon and cover the dish with the roasted sesame seed. 
From: (Stephanie da Silva)


ca. 4lb  lamb shoulder or leg
1        minced onion
salt and pepper to taste
1        3" stick of cinnamon 
2 tblsp  of tomato paste
1 cup    hot water
1 qt     of stock (chicken is fine or what have you)
2 cups   orzo (Kritharaki to a Greek) 

Use lamb shoulder or leg, about 4 lbs in managable pieces and brown all
over.  Add a minced onion and brown that too.  Now add salt and pepper
to taste, a 3" stick of cinnamon and 2 tbsp of tomato paste mixed with 1
cup hot water.  Cover and simmer for some 20 minutes and then remove
cinnamon stick. 

Now transfer if necessary to a buttered Yuvetsi or oven-proof casserole.

Add 1 Qt. of stock (chicken is fine or what have you)
Orzo ( Kritharaki to a Greek) 2 cups poured over and leveled out.

Now bake at 375F for 40 minutes or so or until the lamb is tender and
liquid has absorbed. Stir, uncover and bake 10 minutes more. Remove and
let stand for 10 minutes or so covered with a dry kitchen towel.

The recipe is named for the earthenware pot with the clay-coloured
interior and curved handles used to cook this typical dish.

The recipe I use may be considered to be in the Cyprus style.
Technically a Yuvetsi can be made with any type of pasta, macaroni etc.,
but to me a real yuvetsi is always made with kritharaki.



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