How To Cook: |
|
|
1. With a sharp knife separate the skin from the meat, making a pocket.
|
2. Wash and drain the rice and mix with the minced meat, parsley and seasoning.
|
3. Stuff the pocket, leaving plenty of room for the rice to swell; sew up the opening.
|
4. Roast for 3˝ hours in a moderate oven (350°F), basting frequently.
|
5. Serve accompanied by broad beans.
|
|