Atzem Pilafi Recipe - Cooking Index
Atzem Pilafi Recipe - Cooking Index
| 3 lbs | Lamb - cut 1 1/2" cubes | |
| 1/2 lb | Butter | |
| 1 | Onion - chopped | |
| 1 1/2 lbs | Tomatoes - peeled, strained or | |
| 1 tablespoon | Tomato paste diluted with: | |
| 1 cup | Water | |
| Salt and pepper to taste | ||
| 8 cups | Water | |
| 4 cups | Raw rice |
Wash and dry meat. Brown 2/3 of the butter in large 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, about1 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 large 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 minutes 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 minutes Serve hot. Serves 6 to 10.
Source:
Jeff Smith
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