24 Classic Recipes

Hen and Zigouri Pilaff (serves 6)


1 kg zigouri* (two-year-old lamb)
1 hen, weighting 1 ½ kg
2 water glasses rice (not granular)
6 water glasses broth
2 tbsp. butter made of staka
1/2 water glass lemon juice


Wash the meat well. Fill a saucepan with water, add a tbsp. salt and boil the meat at low heat for at least 1 ½ hour. When it is ready, take the meat out and strain its' broth. Season the meat with salt and peper. Put the broth in a saucepan, boil it, add the rice and cook for about 20 minutes on medium heat, stirring continuously in order for the food to stick until it absorbes almost all the broth. Sizzle the butter in a coffee-pot, pour it over the pilaff and leave it covered for 5 minutes. Serve the rice and meat separately.
If you want, five minutes before the rice is done and before you add the butter, you can add 1/4 water glass lemon juice in the casserole.