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 porties
Cuisine: greek
Ingredients: 1.000 g lamb shoulder cut into large pieces; 2.000 g water; 1 st yellow onion halved; 1 st carrot roughly chopped; 1 st celery stalk roughly chopped; 1 st bay leaf; 2 tl salt; 0,5 tl black peppercorns; 300 g arborio rice; 100 g staka butter melted; 0,5 st lemon for serving (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 3 uur
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 1.087 kcal

Allergeneninformatie: kan selderij en melk bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

1.000 glamb shoulder, cut into large pieces
2.000 gwater
1 styellow onion, halved
1 stcarrot, roughly chopped
1 stcelery stalk, roughly chopped
1 stbay leaf
2 tlsalt
0,5 tlblack peppercorns
300 garborio rice
100 gstaka butter, melted

garnish

0,5 stlemon, for serving(optioneel)

Keukengerei

fork · fine-mesh sieve · large pot

De bereidingswijze

Stap voor stap

1
Place the lamb shoulder pieces in a large pot and cover with water.
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 2 uur
Tip van de kok: 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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 10 min
7
Bring the strained broth to a boil. Add the arborio rice and stir well.
Ongeveer 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.
Ongeveer 15 min
Tip van de kok: 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.
Tip van de kok: The staka butter adds a distinctive richness and flavor.
11
Remove from heat, cover, and let the gamopilafo rest for 10 minutes before serving.
Ongeveer 10 min
Tip van de kok: 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 portie

Voedingswaarden

57%Score

Calorieën: 1.086,5kcal
Eiwit: 46,3g
Koolhydraten: 64,4g
Vet: 75,8g
Vezels: 2,4g
Suiker: 2,8g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover gamopilafo in an airtight container in the refrigerator.

Opwarmen

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