Text 14107, 60 rader
Skriven 2011-07-31 06:45:02 av Dave Drum (1:18/200.0)
Ärende: GREEK 082
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lamb Pie, Ioannina Style
 Categories: Lamb/mutton, Pastry, Dairy, Cheese
      Yield: 10 Servings
 
      2 tb Butter or margarine
      1 md Onion; chopped
  1 1/2 lb Lean lamb (pref.leg); ground
      1 ts Ground cinnamon (or more)
           Salt & fresh ground pepper
      1 c  Tomato sauce or puree
           - diluted w/ water & warmed
    1/2 c  Chopped fresh parsley
      5 sl Toast (thin)
  1 1/2 c  Milk
      3    Eggs; lightly beaten
    3/4 c  Grated mizithra & kefalotyri
     12    Commercial filo sheets
      6 tb Butter; melted
 
  In a frying pan, heat the 2 tablespoons butter and cook the
  onion until translucent. Add the lamb and cook gently, while
  mashing and stirring with a fork until the raw color
  disappears. Season the meat with cinnamon, salt, pepper,
  then stir in the tomato sauce and parsley. Cover the pan and
  simmer for 20 minutes. (This much can be cooked a day in
  advance and stored in the refrigerator.) Meanwhile, soak the
  toast slices in the milk to make a soft mixture, and add to
  the meat along with the eggs and cheese. Mix the filling
  with a wooden spoon, taste, and add more cinnamon if you
  like.
  
  Butter the bottom and sides of a 9 x 12 x 3 inch baking pan.
  Spread 6 filo sheets, brushing melted butter in between the
  sheets, making sure the pasry fits the sides and bottom of
  the pan. Pour in the filling, spreading evenly with a
  spatula. Cover with the remaining 6 filo sheets, brushing
  with butter as before. Flute the edges with two fingers or a
  fork and brush the top with butter. Using a sharp knife,
  score the top 3 filo sheets into square or diamond shapes.
  Bake for 40 to 50 minutes in a moderately slow oven
  (325xF/160xC), raising the temperature to 350 F during the
  last 10 minutes. Remove from the oven and let stand on a
  rack for 15 minutes.
  
  Cut into diamonds or squares and serve warm.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles
  Avenel Books, New York.
  
  Typed for you by Karen Mintzias
  
  Uncle Dirty Dave's Archives
 
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