Giouvetsi Roumeliotiko

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Giouvetsi Roumeliotiko

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Ingredients

1 beef ive free-range breed from Lidorikifrom a nat
Half a glass of olive oil
500 g tomatoes ripe, chopped
Half a glass of tomato juice Pummaro
salt
Freshly ground pepper
500 g of barley medium
7 glasses of hot water
FOR SPRINKLING
150 g of grated local mizithra or kefalotyri
  • Medium

Ingredients

  • FOR SPRINKLING

Directions

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Giouvetsi Roumeliotiko
Wonderful

Roumeli is famous for its roasted lambs, skewered foods, and pies, and in the area of Mornos, calves of the “short-lived” native breed are bred, who are famous for their taste.

Mornos is close to the naval state of the Galaxidi, a place dear to my heart, and every time I go there, the hotelier and charismatic cook Chrysoula Papalexi prepares for me, among other things, a giouvetsi that overflows with deliciousness.

Galaxidi in the sunset… unique colors

You will make it with a milk-fed veal. Giouvetsi ( a baked Greek dish made with chicken, lamb or beef ) has long been the food we eat during festivities and, more recently, Sundays.

A taste of another era, which has recently returned to the Greek gastronomic scene.

Chrysoula gives us the recipe and we photograph the dish on the pier of Galaxidi…

 

Giouvetsi Roumeliotiko

From Chrysoula Papalexi, Ganimede Hotel, Galaxidi

 

Steps

1
Done

We wash the meat. Cut it into small portions and place it in the dutch oven. Add salt and pepper and pour over the tomatoes.

2
Done
1 ½ hours

We add the olive oil, the tomato juice with half a glass of lukewarm water and place it in a preheated oven at 180o C to bake for 1 ½ hours.

3
Done

We pierce the meat with a fork to make sure that it has been roasted and then we add the 7 glasses of water, the barley and 1 tsp of chopped salt.

4
Done
20 minutes

We mix it with the rest of the meat and roast it for another 20 minutes.

5
Done

We taste it to make sure that the barley is boiled.

6
Done

If necessary, we add more water and boil it for a little more.

7
Done

We serve it hot and sprinkled with grated mizithra.

Sissy N.

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Sophocles’ Galaktoboureko
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Orange cake

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