Wedding pilaf (gamopilafo)

15'

6

Σχετικά με τη συνταγή

Calories 640kcal

Protein 43g

Carbohydrates 44g

Fat 31g

GREEK / TRADITIONAL

Preparation 15'

Cooking 3 hours

Servings 6

Διατροφική αξία ανά μερίδα

Calories 640kcal

Protein 43g

Carbohydrates 44g

Fat 31g

The recipe

Wedding pilaf (gamopilafo)

GREEK / TRADITIONAL

15' Preparation

3 hours Cooking

6 Servings

Nutrition per serving

640 kcal Calories

43 g Protein

44 g Carbohydrates

31 g Fat

Υλικά

For the Broth

1.5 kg lamb (hogget), cut into serving pieces
1 onion, halved
2 garlic cloves
1 celery stalk
2 bay leaves
5-6 whole black peppercorns
Salt

For the Pilaf

250 g short-grain rice
250 g yellow long-grain rice (American-type)
100 g stakovoutyro (Cretan whey butter)
Salt
Freshly ground black pepper
Juice of 2 lemons (for serving)

Wedding pilaf (gamopilafo)

Preparation: 15' Cooking: 3 hours Servings: 6 Cuisine: GREEK / TRADITIONAL

Nutrition per serving: Calories 640 kcal · Protein 43 g · Carbohydrates 44 g · Fat 31 g

Ingredients

For the Broth

1.5 kg lamb (hogget), cut into serving pieces
1 onion, halved
2 garlic cloves
1 celery stalk
2 bay leaves
5-6 whole black peppercorns
Salt

For the Pilaf

250 g short-grain rice
250 g yellow long-grain rice (American-type)
100 g stakovoutyro (Cretan whey butter)
Salt
Freshly ground black pepper
Juice of 2 lemons (for serving)

Method

Prepare the Broth
Place the lamb in a large pot and cover with cold water. Add the onion, garlic, celery, bay leaves, black peppercorns and a little salt.
Bring to a boil and, as soon as foam begins to form on the surface, skim it off carefully and continuously to keep the broth perfectly clear.
Reduce the heat and simmer gently for approximately 2½-3 hours, until the meat is very tender.
Remove the lamb from the pot and transfer it to another saucepan with a little of the hot broth to keep it warm until serving.
Strain the broth thoroughly to obtain a perfectly clear stock.
Prepare the Pilaf
Rinse both types of rice thoroughly under cold running water and allow them to drain well.
Measure the broth using a ratio of 1 part rice to 3 parts broth by volume.
Transfer the strained broth to a clean saucepan and bring it to a boil.
Season lightly with salt and freshly ground black pepper.
Add the short-grain rice first, followed by the yellow long-grain rice.
Stir gently at the beginning so the rice is evenly distributed and does not stick to the bottom of the pot.
Reduce the heat and cook until the rice has absorbed almost all of the broth.
Meanwhile, heat the stakovoutyro until it melts and becomes very hot.
Once the pilaf is ready, remove the saucepan from the heat and immediately pour in the hot stakovoutyro.
Stir gently two or three times until the butter is evenly incorporated into the pilaf.
Allow the pilaf to rest for 5 minutes before serving.
Serve immediately on warm plates with the boiled lamb and accompany with freshly squeezed lemon juice.
The secret to authentic Cretan Wedding Pilaf (Gamopilafo) is a rich, crystal-clear broth. The more carefully it is skimmed during cooking, the cleaner and fuller the flavor of the pilaf will be.
Using two different types of rice gives Gamopilafo its characteristic rich texture, while the hot stakovoutyro added at the end completes its distinctive aroma and velvety flavor.
If traditional Cretan stakovoutyro (whey butter) is unavailable, you can substitute it with clarified sheep’s milk butter. While it will not exactly replicate the authentic flavor of Cretan Gamopilafo, it is the closest alternative.

Εκτέλεση

Prepare the Broth

Place the lamb in a large pot and cover with cold water. Add the onion, garlic, celery, bay leaves, black peppercorns and a little salt.

Bring to a boil and, as soon as foam begins to form on the surface, skim it off carefully and continuously to keep the broth perfectly clear.

Reduce the heat and simmer gently for approximately 2½-3 hours, until the meat is very tender.

Remove the lamb from the pot and transfer it to another saucepan with a little of the hot broth to keep it warm until serving.

Strain the broth thoroughly to obtain a perfectly clear stock.

Prepare the Pilaf

Rinse both types of rice thoroughly under cold running water and allow them to drain well.

Measure the broth using a ratio of 1 part rice to 3 parts broth by volume.

Transfer the strained broth to a clean saucepan and bring it to a boil.

Season lightly with salt and freshly ground black pepper.

Add the short-grain rice first, followed by the yellow long-grain rice.

Stir gently at the beginning so the rice is evenly distributed and does not stick to the bottom of the pot.

Reduce the heat and cook until the rice has absorbed almost all of the broth.

Meanwhile, heat the stakovoutyro until it melts and becomes very hot.

Once the pilaf is ready, remove the saucepan from the heat and immediately pour in the hot stakovoutyro.

Stir gently two or three times until the butter is evenly incorporated into the pilaf.

Allow the pilaf to rest for 5 minutes before serving.

Serve immediately on warm plates with the boiled lamb and accompany with freshly squeezed lemon juice.

TIPS

The secret to authentic Cretan Wedding Pilaf (Gamopilafo) is a rich, crystal-clear broth. The more carefully it is skimmed during cooking, the cleaner and fuller the flavor of the pilaf will be.

TIPS

Using two different types of rice gives Gamopilafo its characteristic rich texture, while the hot stakovoutyro added at the end completes its distinctive aroma and velvety flavor.

TIPS

If traditional Cretan stakovoutyro (whey butter) is unavailable, you can substitute it with clarified sheep’s milk butter. While it will not exactly replicate the authentic flavor of Cretan Gamopilafo, it is the closest alternative.