Atzem pilaf is a rich dish widely cooked in Greece. It is very tasty and goes well with all kinds of meat. Here we make it with left-over lamb.
Serves: 4-5 Prep. time: 10′ Cooks in: 30′ Ready in: 40′
4 tbsp butter
2 red onions, finely chopped
2 cups lamb leg, cooked, shredded
1 garlic clove, finely chopped
3 ripe tomatoes, grated
2 cups Karolina rice (medium grain white rice)
1 cinnamon stick
2-3 allspice berries
sheep yogurt for serving
salt, black pepper
Heat onion in a large pan and cook onion until translucent. Stir in cooked lamb, garlic, tomatoes, salt, pepper and the other spices. Add water to cover the ingredients, close with lid and boil on medium heat for 10 minutes.
Stir in rice and 3,5 cups of hot water. Boil for 15 minutes, stirring occasionally, until rice has cooked and it looks like a risotto. Add extra water if necessary.
Serve with sheep yogurt and black pepper.
Photo: Vangelis Paterakis – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Ατζέμ πιλάφι με αρνάκι