Categories: Pasta, Greek 
      Yield: 4 servings 
  
           Karen Mintzias                      1    Cinnamon stick 
      2 tb Vegetable oil or margarine          2 tb Tomato paste 
      1 lb Lean meat, ground                   1 c  -Hot water 
      1    Onion; minced or grated             1 qt Stock (same flavor as meat) 
           Salt & freshly ground pepper    1 1/4 c  Kritharaki or orzo 
      3    Whole cloves                             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