Recipes > Meat > Lamb > Gewetsh (Servian)

Gewetsh (Servian)


  • 1 large onion
  • 1 tablespoon of fat
  • 1 teaspoon of paprika
  • 2 pounds of neck or shoulder of lamb
  • 1 pound of rice
  • 6 large tomatoes, sliced
  • 4 sliced green peppers
  • salt


Brown onion in fat, add paprika and neck or shoulder of lamb, cook one hour; have ready the rice that has been boiled for twenty minutes. Take a twelve inch pudding dish, grease, place a layer of sliced tomatoes on bottom of pan, then half the rice, half the meat, two sliced green peppers, sprinkle a little salt and pour part of gravy over this; place another layer of tomatoes, rice, meat, with two sliced peppers and tomatoes on top, salt, and pour remainder of gravy, put lumps of fat here and there; bake in hot oven three-quarters of an hour. Use plenty of gravy and fat for this dish or else it will be too dry.


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The International Jewish Cook Book (1919).

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