Traditional food, which I have found in central and northern Greece more in Rhodes. His cooking becomes slow, and he comes and melons. Its taste; unique !! So let's see how we can make this delicious food.
For the marinade
- 1 pot of red wine
- ½ pot olive oil
- 4-5 leaves of sage
- 4 tablespoons garlic in pieces
- 2 kilos of lamb cut into portions
- Or kilos of chickpeas soaked from the previous day
- 3 chopped dried onions
- 4 tablespoons garlic
- 200 g of olive oil
- 200 g red wine
- 4 ripe tomatoes, finely chopped
- 1 κ σ πελτέ
- Salt-bukovo-oregano-2 bay leaves
- In a large pan I place the pieces of lamb, and put the marinade overnight. I often turn the pieces so that they are marinated everywhere. I put the chickpeas in a bowl with plenty of water.
- The next day I drain the chickpeas, rinse them and put fresh water to get a couple of boils. Once 3-4 minutes have passed, I strain them, and again I put fresh water (from the kettle) with the bay leaves simmering for about an hour until they soften (be careful, I do not want them to be ready)
- While my chickpeas are simmering, I start my lamb. I take it out of my marinade, wipe it with an absorbent cloth, and then put it in a saucepan with olive oil and shield it from all sides. Once my pieces are golden brown, I place them in the hull, and in the same pan I sauté the onions, mash the garlic, quench with wine, add the tomato and let it boil.
- While our sauce is boiling, I make holes in my lamb and put in pieces of the garlic I had in my marinade, and the sage leaves. Once the chickpeas are soft, I throw them in the hull and pour over the sauce and enough broth from the chickpeas until they are covered. I cover my hull and simmer at 150The for three hours and then turn it to 180The I uncover it for another three quarters until our food gets colored.