Title: Yuvetsi kritharaki me kima kypriotiko
 Categories: Main dish, Pasta, Greek
      Yield: 4 servings
 
      2 tb Vegetable oil or margarine
      1 lb Lean meat, ground
      1    Onion; minced or grated
           Salt & freshly ground pepper
      3    Whole cloves
      1    Cinnamon stick
      2 tb Tomato paste
      1 c  -Hot water
      1 qt Stock (same flavor as meat)
  1 1/4 c  Kritharaki or orzo
           Parsley or watercress
 
  Heat the oil and mash the meat into it with a fork, then cook over
  moderate heat, stirring constantly until the raw color disappears.
  Add the onion, salt, and pepper to taste, spices, and tomato paste
  diluted with hot water. Cover and simmer for 20 minutes, then remove
  the spices. Add the hot stock and kritharaki and transfer to a
  buttered "yuvetsi" or baking casserole. Taste and adjust seasonings.
  
  Bake in a moderately hot oven for 40 minutes, or until the pasta is
  tender and all liquid has been absorbed, stirring once.  Remove from
  the oven. Drape with a dry kitchen towel to absorb moisture.  Serve
  hot, garnished with parsley or watercress.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel
  Books, New York.
  
  Typed for you by Karen Mintzias