{"id":6918,"slug":"gewetsh-servian","title":"GEWETSH (SERVIAN)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one large onion","a tablespoon of fat","one teaspoon of paprika","two pounds of neck or shoulder of lamb","one pound of rice","six large tomatoes","sliced green peppers","salt","fat"],"ingredients_norm":["onion","fat","paprika","neck or shoulder of lamb","rice","tomato","green pepper","salt"],"steps":["Brown one large onion in a tablespoon of fat, add one teaspoon of paprika and two pounds of neck or shoulder of lamb, cook one hour.","Have ready one pound of 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."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w25:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.88,"content_hash":"e6bd3402e2732a3fac36cc6670dcf9a74d457640db2fe61b58dc3ac653b92060","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T16:56:16Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/gewetsh-servian"}