Cooking Cretan "Gamopilafo" (Cretan wedding pilaf)

Cretan "Gamopilafo" (Cretan wedding pilaf)

 

A traditional Cretan dish offered in weddings, which consists of meat and poultry, accompanied with rice cooked in the meat broth. - See more at: www.gogreek.gr/gr/el/recipes/syntagh-kritiko-gamopilafo-c...

 

1 kilo (2.2 pounds) goat meat or lamb, cubed

1 ½ kilo (3.3 pounds) chicken breast, cubed

Salt and pepper to taste

2 big cups Arborio rice

¼ cup lemon juice

2 tablespoons goat butter

 

 

Put the goat and the chicken in a colander and rinse well under cold running water.

Add them to a large, heavy-bottomed pan, cover them with water and place the pan over high heat.

Bring to a boil and remove the froth that gathers on the surface of the water using a slotted spoon.

After 10 minutes turn the heat down to low, add salt and pepper to taste and let it simmer for 1.5 hours or until the meat is softened, checking from time to time if it needs more water.

When they are done, remove the pieces of meat, strain the stock and season with extra salt and pepper if needed.

Measure the stock. For every 3 cups of stock you need 1 cup of rice.

Boil the strained stock once more and add the rice, over medium heat, stirring so that it doesn't stick until it absorbs all the liquid in the pan. That will take about 15-20 minutes.

Add 1/4 cup lemon juice to the rice just before it is completely done.

Sauté the butter in a small pot, remove the pot from heat and pour the butter over the rice. Stir and cover the pan with a cotton towel. Let the pilaf rest for 10 minutes to absorb the remaining liquids.

Serve the meat and rice separately.

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Tips:

 

For extra taste sprinkle with parmesan cheese

 

 

Done