Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, gamopilafo (wedding pilaf). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Gamopilafo (wedding pilaf) is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Gamopilafo (wedding pilaf) is something that I have loved my whole life. They are fine and they look fantastic.

Gamopilafo (wedding pilaf) This is a recipe by my mother-in-law. And we don't wait for weddings to make it. Add the whole chicken to another pot.

To get started with this particular recipe, we must prepare a few ingredients. You can have gamopilafo (wedding pilaf) using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Gamopilafo (wedding pilaf):

1. Make ready 1 kg lamb meat
2. Get 1,5 kg chicken (1 chicken)
3. Prepare 2 cups long grain white rice
4. Take 2 tbsp stakovoutiro (traditional Cretan butter from goat's milk)
5. Take allspice
6. Take 1/4 cup lemon juice
7. Prepare salt, pepper in grains

At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast. Gamopilafo, with its name deriving from the combination of the words 'gamos' and 'pilafi' -translating to 'wedding' and 'rice' in Greek- is a traditional Greek wedding dish served in most regions of Crete as the celebratory main course. Gamopílafo ("wedding pilaf") is the prized pilaf served traditionally at weddings and major celebrations in Crete: rice is boiled in lamb or goat broth, then finished with lemon juice. Although it bears the name, Gamopílafo is not a pilaf but rather a kind of risotto, with creamy and not fluffy texture.

Steps to make Gamopilafo (wedding pilaf):

1. Wash the meats thoroughly and boil them together over low heat for about 2 hours, adding a tbsp of salt to the water as well as the pepper.
2. When they are done, remove the pieces of meat, strain the stock and season them with salt and pepper.
3. Measure the stock, for every 3 cups of stock you need 1 cup of rice. Boil the strained stock once more and add the rice, over medium heat, stirring so that it doesn't stick until it absorbs all the juice (about 15-20 minutes). Add 1/4 cup of lemon juice to the rice just before it is completely done.
4. Brown the stakovoutiro in a small pot, remove the pot from heat and pour it over the rice setting it aside for 5 minutes covered with a towel.
5. The meat and rice are served seperately.

Wedding rice is called gamopilafo (gamos is wedding, pilafi is pilaf). Older Greek cooks still make a fuss when making rice pilafs for a traditional Sunday family meal, pressing it into molds and presenting it with fanfare. Signature dishes are kalitsounia (sweet cheese pastries), savoury cheese pies, egg-lemon lamb with artichoke hearts, fried snails and the famous gamopilafo (wedding pilaf). Prepare whole chicken by washing it under running water tap. Fill a stockpot with water and add the chicken to the stockpot.

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