Gamopilafo - Wedding Pilaf

Gamopilafo - Wedding Pilaf


1kg (weather) lamb

½ chicken

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.