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 porcje
Cuisine: greek
Ingredients: 1000 g lamb shoulder cut into large pieces; 2000 g water; 1 szt. yellow onion halved; 1 szt. carrot roughly chopped; 1 szt. celery stalk roughly chopped; 1 szt. bay leaf; 2 łyżeczka salt; 0,5 łyżeczka black peppercorns; 300 g arborio rice; 100 g staka butter melted; 0,5 szt. lemon for serving (opcjonalnie)

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 3 godz.
Porcje: 4
Trudność: Średni
Na porcję: 1087 kcal

Informacja o alergenach: może zawierać seler i mleko. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

1000 glamb shoulder, cut into large pieces
2000 gwater
1 szt.yellow onion, halved
1 szt.carrot, roughly chopped
1 szt.celery stalk, roughly chopped
1 szt.bay leaf
2 łyżeczkasalt
0,5 łyżeczkablack peppercorns
300 garborio rice
100 gstaka butter, melted

garnish

0,5 szt.lemon, for serving(opcjonalnie)

Sprzęt

fork · fine-mesh sieve · large pot

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

57%Ocena

Kalorie: 1086,5kcal
Białko: 46,3g
Węglowodany: 64,4g
Tłuszcz: 75,8g
Błonnik: 2,4g
Cukry: 2,8g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover gamopilafo in an airtight container in the refrigerator.

Odgrzewanie

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