- Yield 6 servings
A Greek-inspired dish featuring lamb, pork or beef—your choice.
This recipe was given to me by my Greek neighbor in 1966. I have never found anyone who did not like it. I was told it is a Turkish dish.
- 1/4 cup extra-virgin olive oil, divided
- 1 pound lamb, beef or pork, cut into 1-inch cubes
- 1/2 medium onion, diced
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 4 cups cooked rice
- 1/2 cup Parmesan cheese
- Heat 2 tablespoons oil in a heavy skillet. Add meat and cook until browned. Add onions, and saute 1 minute longer. Add garlic salt and enough water to cover meat. Add pepper. Cook over low heat 2 hours, until meat is very tender. Check water level occasionally to prevent meat from scorching.
- Shape cooked rice into a ring on a platter. Sprinkle cheese evenly over rice. Spoon meat into the center of ring. Heat remaining 2 tablespoons oil in a skillet. Pour hot oil over cheese. Serve with pan juices, if any remain, on the side.