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Gamopilafo
Gamopilafo: Cretan wedding pilaf of rice cooked in rich lamb and chicken broth, finished with butter and lemon
No Cretan wedding is complete without gamopilafo, stirred by the men of the village in huge cauldrons over wood fires from early morning. The meat is simmered for hours to make a deep, golden broth, the rice is cooked in it until creamy and almost soupy, and the whole pot is finished with butter and lemon; the boiled meat is served on the side. At home it makes a generous Sunday lunch for a crowd. Common mistake: cooking the rice to a dry, fluffy pilaf; it should be loose and spoonable, like a thick risotto. Chef's tip: skim the broth carefully in the first 20 minutes and never let it boil hard, so it stays clear and sweet instead of cloudy.
- Total time
- 170 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the broth and meat
For the pilaf
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Method
0/7 doneStep 1: Put 2 ⅝ lb lamb shoulder or neck on the bone, 4 chicken legs and 14 ½ cups water in a very large pot and bring slowly to the boil over a medium heat. Skim off all the grey foam as it rises for the first 15–20 minutes.
25 minStep 2: Add 1 onion, 1 tbsp salt and 1 tsp black peppercorns, lower the heat and simmer gently, partly covered, for 30–40 minutes. Lift out the chicken once it is cooked through (165°F at the thickest part) and keep it warm, covered.
40 minStep 3: Keep simmering the lamb for another 1 hour, until it is very tender and coming away from the bone. Lift it out and keep warm with the chicken.
60 minStep 4: Strain the broth; you need about 2.4 litres. Return it to the pot, taste and add salt if needed, and bring back to the boil.
Step 5: Add 16 oz medium-grain rice and stir. Simmer uncovered over a medium heat for 18–20 minutes, stirring often, until the rice is tender and the pot is creamy and loose. Add a ladle of hot water if it thickens too much.
20 minStep 6: Take off the heat and stir in 2 ⅞ oz butter and 2 lemons until glossy. Add ½ tsp black pepper. Rest for 3 minutes.
Step 7: Serve the pilaf in deep plates with the meat pulled into chunks alongside, or piled on top.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 42 g
- Carbs
- 48 g
- Fat
- 30 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gamopilafo take?
- About 170 minutes in total: 20 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of black peppercorns?
- Ground black pepper, a little less than the amount.
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