📝 About This Recipe
A legendary Cretan dish traditionally served at weddings and village festivals, Gamopilafo is a luxurious, creamy rice pilaf cooked in a rich, concentrated broth of goat and rooster. It is defined by the distinct, nutty aroma of 'staka' butter and a velvety texture that sits perfectly between a classic pilaf and a risotto. This dish embodies the hospitality and rugged beauty of Crete, offering a deeply comforting and celebratory flavor profile that is unmatched in Greek cuisine.
🥗 Ingredients
The Meat and Broth
- 1 kg Lamb or Goat (bone-in, cut into large chunks)
- 500 g Rooster or Boiling Chicken (cut into large pieces)
- 3 liters Water (cold)
- 1 large Yellow Onion (peeled and halved)
- 2 medium Carrots (roughly chopped)
- 2 pieces Celery Stalks (roughly chopped)
- 2 tablespoons Sea Salt (to taste)
- 1 teaspoon Black Peppercorns (whole)
The Rice and Finishing
- 3 cups Carolina or Arborio Rice (short-grain is essential)
- 9 cups Strained Meat Broth (reserved from the meat pot)
- 1/4 cup Fresh Lemon Juice (from about 2 lemons)
- 3-4 tablespoons Staka (Cretan sheep/goat milk cream) or Goat Butter (at room temperature)
- 1/2 teaspoon Freshly Ground Black Pepper (for garnish)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot, place the lamb (or goat) and rooster pieces. Cover with the cold water and bring to a boil over medium-high heat.
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2
As the water begins to boil, use a slotted spoon to carefully skim off any gray foam that rises to the surface. Continue skimming until the broth is clear.
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3
Add the onion, carrots, celery, peppercorns, and sea salt to the pot. Reduce the heat to low, cover partially, and simmer gently for 2 to 2.5 hours, or until the meat is incredibly tender and falling off the bone.
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4
Once the meat is cooked, carefully remove the meat and vegetables from the pot using a slotted spoon. Transfer the meat to a large platter, cover with foil to keep warm, and set aside.
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5
Strain the broth through a fine-mesh sieve into a clean container. Measure exactly 9 cups of broth and return it to the cleaned pot. If you have less than 9 cups, top it up with a bit of boiling water.
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6
Bring the measured 9 cups of broth back to a rolling boil over medium-high heat.
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7
Add the rice to the boiling broth. Stir immediately with a wooden spoon to prevent sticking. Reduce the heat to medium-low.
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8
Cook the rice, stirring occasionally, for about 18-22 minutes. The rice should absorb most of the broth but still remain quite moist and 'soupy' in consistency—do not let it dry out completely.
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9
Stir in the fresh lemon juice during the last 2 minutes of cooking. The acidity helps cut through the richness of the meat fats.
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10
In a small saucepan, melt the staka or goat butter until it starts to foam and turns a very light golden brown. Be careful not to burn it.
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11
Pour the hot, sizzling butter over the rice and stir it in quickly. This 'seals' the rice and gives it its signature glossy finish and creamy texture.
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12
Remove the pot from the heat. Place a clean kitchen towel over the pot and then put the lid on tightly. Let it rest for 5-10 minutes to allow the flavors to meld.
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13
Serve the rice on a large platter or in individual bowls, topped with plenty of freshly ground black pepper. Serve the boiled meat on a separate platter alongside the rice.
💡 Chef's Tips
Always use short-grain rice like Carolina or Arborio; long-grain rice will not provide the necessary starch for the creamy texture. For the most authentic flavor, try to find 'Staka' at a Greek specialty grocer; it is a unique Cretan dairy product that is neither quite butter nor cream. Do not wash the rice before cooking, as you want to preserve the surface starch to help thicken the broth. If the broth reduces too much during the meat-cooking phase, make sure to measure it precisely before adding the rice to maintain the 3:1 liquid-to-rice ratio. Slow-simmering the meat is the key to a deep, flavorful broth; never rush this process with a high boil.
🍽️ Serving Suggestions
Pair with a robust Cretan red wine, such as a Kotsifali or Mandilaria blend. Serve with a side of thick, strained Greek yogurt to complement the richness of the rice. A simple Cretan salad with rusks (dakos), tomatoes, and feta provides a refreshing contrast. Provide extra lemon wedges on the table for those who prefer a tangier finish. Serve the meat warm, drizzled with a little extra virgin olive oil and a sprinkle of dried oregano.