"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Tavė Elbasani (Lamb Pan) Recipe

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This recipe for Tavė Elbasani (Lamb Pan), by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edlira Qefalia
Added: Tuesday, December 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Kg of lamb meat with or without bones, or veal
Broth to cook meat
1 L of thick youghurt
1 C of rice
1 onion
Salt or Vegeta, origano, black (or white) pepper

Directions:
Directions:
Grate the onion, then simmer it with the meat and salt, until the meat becomes tender. Take a deep baking pan, mix the youghurt with the broth until smooth Then add the rice, stirring it in. Add the boiled meat and also the origano and pepper. Put the baking pan in the oven and bake it until it becomes a little brown on top. (If the youghurt + broth is very liquid, you can add more rice to it, since it will dry it while baking)

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
It is great with red wine and a youghurt salad.

 

 

 

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