Kasiotiko Pilaf with Beef

2.5 hours – Easy – Serves 4

Ingredients

• 150 ml extra virgin olive oil
• 2 kg beef or lamb or goat
• 2-3 onions, finely chopped
• 1 tbsp tomato paste
• 5-6 tomatoes, finely chopped
• 1 cinnamon stick
• 400 g glutinous rice
• 200 g cow’s butter
• Salt, black pepper

Instructions

1. Heat the pot and add the olive oil. Once hot, sear the meat well on all sides. Then sauté the onion and tomato paste for 1 minute and add the tomatoes. Stir and add the cinnamon, season with salt and pepper, and add water to cover the ingredients. Once it boils, lower the heat and cook with the lid closed for about 2 hours.
2. Strain the broth to make the pilaf. Measure it by volume, aiming for a ratio of 1 cup of rice to 3 cups of broth. First, wash the rice well and add it to the boiling broth, stirring. After 10 minutes, remove from heat and let it absorb the liquids. Drizzle with the melted, hot butter, stir, and serve.

Note
Pilaf is a noble dish, as rice symbolizes wealth in both material goods and emotions. Therefore, it always finds itself at the center of feasts and celebrations.

Kourbani of Thassos

3.5 hours – Easy – Serves 4

Ingredients

• 2 kg beef, in portions
• 150 ml extra virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, sliced
• 1 tbsp tomato paste
• 4 tomatoes, finely chopped
• 1 cinnamon stick
• 3 allspice berries
• 3 cloves
• 1 bay leaf
• 500 g orzo
• 2 tbsp cow’s butter
• Grated dry mizithra cheese, for serving
• Salt, black pepper

Instructions

1. Place the meat in a pot with cold water and boil, skimming well. Rinse with cold water and drain. Heat a casserole, add the olive oil, and brown the meat on all sides. Sauté the onion, garlic, and tomato paste. Add the tomatoes and stir well. Add the cinnamon, allspice, cloves, and bay leaf. Season with salt and pepper and cover the ingredients with water. Once it boils, lower the heat and cook for about 2 hours.
2. Add the orzo and cook for 10-12 minutes, stirring once or twice. The ratio of orzo to broth should be approximately 1:3 or a little more broth. Finally, add the butter, remove from heat, and let the dish absorb the liquids for 5-6 minutes. Serve the dish juicy, with grated dry mizithra.

Goat with Pasta from Alonissos

3.5 hours – Easy – Serves 4

Ingredients

• 2 kg goat, cut into pieces
• 150 ml extra virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, sliced
• 1 tbsp tomato paste
• 4 tomatoes, finely chopped
• 1 bay leaf
• 1 cinnamon stick
• 500 g spaghetti
• 2 tbsp cow’s butter
• Grated kefalotyri cheese, for serving
• Salt, black pepper

Instructions

1. Boil the meat in cold water, skimming diligently. Rinse with cold water and drain. Heat a casserole and add the olive oil. Once hot, brown the meat. Then add the onion, garlic, and tomato paste, sauté, and add the tomatoes. Stir and add the spices. Season with salt and pepper and cover the ingredients with water. Once the dish boils, lower the heat and cook for about 2 hours.
2. Add the pasta and cook for 8-10 minutes, stirring once or twice. Remove from heat, add the butter, and stir to melt. Serve immediately with grated kefalotyri.

Kid with Potatoes from Kimolos

2 hours and 15 minutes – Easy – Serves 4

Ingredients

• 240 ml extra virgin olive oil
• 1.2 kg kid (shoulder or leg), in portions
• 1 large onion, finely chopped
• 1 garlic clove, finely chopped
• 1 cinnamon stick
• 2 allspice berries
• 1 bay leaf
• 1 small glass of dry white wine
• 1 tbsp tomato paste
• 3-4 tomatoes, peeled, seeded, and finely chopped
• 1 kg potatoes, peeled and roughly chopped
• Salt, black pepper

Instructions

1. Heat the pot, add the olive oil, and sear the kid on all sides. Add the onion, garlic, cinnamon, allspice, and bay leaf, stir, and deglaze with wine. Once the alcohol evaporates, add the tomato paste and sauté lightly. Add the tomatoes, season with salt and pepper, and add water to cover the meat. Cook for about 1 hour, then add the potatoes. Continue cooking for another 35-40 minutes. Remove from heat, let the dish rest for 15-20 minutes, and serve.

Tasty Tip
For extra flavor, you can fry the potatoes before adding them to the dish.

Cretan Pilaf (Gamopilafo)

2 hours and 40 minutes – Easy – Serves 4

Ingredients

• 2 kg lamb on the bone
• 350 g glutinous rice
• 1 onion, finely chopped
• 1 bay leaf
• A few black peppercorns
• Juice of 3 lemons
• 2 tbsp stakovoutyro (Cretan sheep butter)
• Salt, black pepper

Instructions

1. Boil the meat in a pot with plenty of water, skimming carefully with a slotted spoon until the broth is clear. After about 2 hours, remove the meat from the pot and keep it warm on a platter. Strain the broth through a fine sieve to ensure it is clear. Measure 1.5 liters of broth and pour it into a clean pot. Bring to a boil. Rinse the rice very well in a sieve to remove the starch. Once the broth boils, add the rice to the pot and cook for about 10 minutes, stirring occasionally. Remove the pot from heat and let the rice absorb the liquids and rest for 10 minutes.
2. Add the lemon juice and the stakovoutyro, which has been melted and heated, and serve immediately with the lamb.

Note
The Sphakian pilaf, better known as “gamopilafo,” is a traditional dish served in Crete at weddings, baptisms, festive tables, and celebrations. It represents the art of absolute simplicity in cooking!