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One of the recipes in the book: Cretan cuisine for everyone (available in our book section).
This pilaf served during wedding festivities in Crete is famous all over Greece. The rice is cooked in stock made from quality meat and bones. To enhance the taste of the pilaf, fresh butter is also used in generous quantities. However simple this preparation may sound, it requires a skilled person with years of experience in this kind of ceremonial pilaf.
1kg (weather) lamb
3 cups of rice
2 tablespoons fresh butter (from goat’s or sheep’s milk)
the juice from 1 lemon
pepper to taste
1. Use two pots and bring the lamb and chicken to boil, respectively.
2. When all meat is done, remove it from the pots, but keep the stock. Keep the meat warm and determine the quantity of your stock (chicken and lamb). For the 3 cups of rice, you will need approximately 10-11 cups of stock.
3. Bring the stock to a boil and add 1 tablespoon of salt. Add the rice and stir well. Continue cooking until the rice has absorbed all the liquids in the pot.
4. When the rice is done, turn off the heat and remove the pot from the ring; pour in the lemon juice and stir. Heat the butter and pour it over the rice. Stir and cover the pot with a cotton towel (alternatively, place the cover askew on the pot). Let the pilaf rest for 10 minutes to absorb the remaining liquids.
5. Slice the meat to pieces and serve it in a large plate.
6. Serve the pilaf in standard plates and sprinkle it with pepper to taste.