VOLUME 1 - Kilimanjaro Foods

sauerkraut
and saut# for 10 minutes, tossing and stirring regularly. Add one cup hot
stock (it doesn't have to be fully cooked) and the tomato paste. Cover and
simmer over low heat for 35 to 40 minutes. Melt the remaining butter in
another large skillet and saute the carrot, onions, celery, turnip, and
mushrooms until soft and lightly browned; about 15 minutes. When the
stock is ready, strain it into a clean pot. Reserve the meat and discard the
other solids. Add the sauerkraut and cabbage, the vegetable mixture, and
tomatoes to the stock. Season with salt and pepper, stir, and cook, covered,
over medium-low heat for 20 minutes. Cut the meat into bite-size pieces and
add it to the soup, along with the minced garlic. Simmer for another five
minutes. Let stand for at least 15 minutes, and preferably a day and a night,
before serving; refrigerate, covered, and reheat slowly. Serve garnished with
fresh dill and sour cream or plain yogurt.
Shilaplavi (Rice Pilaf)
Servings
lb lamb,cut in 1 1/2 pieces
t salt
1/2 t caraway seed
2 lg onions,peeled, fine chopped
1 c rice,Uncooked
2 c ,water
4 T butter (1/2 stick)
2 md potatoes,cut in 1
cubes 1/4 c parsley,Chopped
1 black pepper,Freshly Ground
Place the lamb in a Dutch oven with 1/2 tsp. of the salt. Cover the
pan and cook the lamb over low heat until it gives off juice, 10 to
15 minutes.
Stir in the caraway seed and chopped onions and cook, uncovered,
over medium heat until the onions are golden.
Meanwhile, simmer the rice in 1 c. of the water for 10 minutes, or
until the water is absorbed.
In a stockpot, melt the butter. Place the potatoes in the pot in a
single layer. Top them with half of the rice, then on top of the
rice place the meat mixture. Add the remaining 1/2 tsp. salt, pepper
to taste and the chopped parsley. Top with remaining rice and pour
the remaining 1 c. water over all.