Angelo’s Dish

  • 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


  1. 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.
  2. 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.



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