Main Course

Gamopilafo (Cretan Wedding Rice)

Name: Gamopilafo (Cretan Wedding Rice)
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 servings
Cuisine: greek
Ingredients: 1,000 g lamb shoulder cut into large pieces; 2,000 g water; 1 pcs yellow onion halved; 1 pcs carrot roughly chopped; 1 pcs celery stalk roughly chopped; 1 pcs bay leaf; 2 tsp salt; 0.5 tsp black peppercorns; 300 g arborio rice; 100 g staka butter melted; 0.5 pcs lemon for serving (optional)

Gamopilafo is a rich and flavorful rice dish traditionally served at Cretan weddings. It features tender meat (lamb, goat, or rooster) cooked in a savory broth, then combined with rice and finished with a generous amount of staka butter. This recipe offers a taste of authentic Cretan celebration.

An original recipe by Forkin

Total time: 3 hr
Serves: 4
Difficulty: Medium
Per serving: 1,087 kcal

Allergen information: may contain celery and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,000 glamb shoulder, cut into large pieces
2,000 gwater
1 pcsyellow onion, halved
1 pcscarrot, roughly chopped
1 pcscelery stalk, roughly chopped
1 pcsbay leaf
2 tspsalt
0.5 tspblack peppercorns
300 garborio rice
100 gstaka butter, melted

garnish

0.5 pcslemon, for serving(optional)

Equipment

fork · fine-mesh sieve · large pot

The method

Step by step

1
Place the lamb shoulder pieces in a large pot and cover with water.
Cook’s note: Ensure the meat is fully submerged.
2
Bring the water to a boil over high heat, then reduce the heat to low and skim off any foam that rises to the surface.
About 10 min
3
Add the yellow onion, carrot, celery stalk, bay leaf, salt, and black peppercorns to the pot.
4
Cover the pot and simmer gently for 2 to 2.5 hours, or until the lamb is very tender and easily pulls apart with a fork.
About 2 hr
Cook’s note: Check occasionally to ensure the liquid level is adequate; add more hot water if necessary.
5
Carefully remove the lamb from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
About 10 min
Cook’s note: Press on the solids to extract as much flavor as possible from the vegetables before discarding.
6
Shred the lamb meat from the bones, discarding any fat or gristle. Set the shredded lamb aside.
About 10 min
7
Bring the strained broth to a boil. Add the arborio rice and stir well.
About 5 min
8
Reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the rice has absorbed most of the broth and is tender, stirring occasionally to prevent sticking.
About 15 min
Cook’s note: The rice should be creamy but not mushy, similar to a risotto.
9
Stir the shredded lamb back into the rice.
10
Pour the melted staka butter over the rice and stir gently to combine.
Cook’s note: The staka butter adds a distinctive richness and flavor.
11
Remove from heat, cover, and let the gamopilafo rest for 10 minutes before serving.
About 10 min
Cook’s note: This allows the flavors to meld and the rice to fully absorb any remaining liquid.
12
Serve hot, garnished with a lemon wedge if desired.

Per serving

Nutrition

57%Score

Calories: 1,086.5kcal
Protein: 46.3g
Carbs: 64.4g
Fat: 75.8g
Fibre: 2.4g
Sugar: 2.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover gamopilafo in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop with a splash of water or broth, or in the microwave until warmed through.