Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, gamopilafo (wedding pilaf). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Gamopilafo (wedding pilaf) is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Gamopilafo (wedding pilaf) is something that I’ve loved my entire life. They are nice and they look fantastic.
Gamopilafo (wedding pilaf) This is a recipe by my mother-in-law. And we don't wait for weddings to make it. Traditionally, this rice is served at Cretan weddings usually made with a combo of goat or lamb and rooster to make the stock.
To begin with this particular recipe, we have to first prepare a few components. You can cook gamopilafo (wedding pilaf) using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Gamopilafo (wedding pilaf):
- Get 1 kg lamb meat
- Prepare 1,5 kg chicken (1 chicken)
- Prepare 2 cups long grain white rice
- Make ready 2 tbsp stakovoutiro (traditional Cretan butter from goat's milk)
- Prepare allspice
- Take 1/4 cup lemon juice
- Prepare salt, pepper in grains
Traditional wedding cakes were often simpler than today's dramatic confections, but no less scrumptious. Pilaf (US spelling) or pilau (UK spelling) is a rice dish or, in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere. At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast. Gamopilafo, with its name deriving from the combination of the words 'gamos' and 'pilafi' -translating to 'wedding' and 'rice' in Greek- is a traditional Greek wedding dish served in most regions of Crete as the celebratory main course.
Steps to make Gamopilafo (wedding pilaf):
- Wash the meats thoroughly and boil them together over low heat for about 2 hours, adding a tbsp of salt to the water as well as the pepper.
- When they are done, remove the pieces of meat, strain the stock and season them with salt and pepper.
- 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 juice (about 15-20 minutes). Add 1/4 cup of lemon juice to the rice just before it is completely done.
- Brown the stakovoutiro in a small pot, remove the pot from heat and pour it over the rice setting it aside for 5 minutes covered with a towel.
- The meat and rice are served seperately.
Signature dishes are kalitsounia (sweet cheese pastries), savoury cheese pies, egg-lemon lamb with artichoke hearts, fried snails and the famous gamopilafo (wedding pilaf). Wedding rice is called gamopilafo (gamos is wedding, pilafi is pilaf). Older Greek cooks still make a fuss when making rice pilafs for a traditional Sunday family meal, pressing it into molds and presenting it with fanfare. Prepare whole chicken by washing it under running water tap. Fill a stockpot with water and add the chicken to the stockpot.
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