Gioulbasi is one of the most tasty dishes you can ever have. The meat together with the vegetables and the cheese is baked slowly in the oven, wrapped in greaseproof paper. It keeps all the juices sealed and the result is outstanding. Do try it for your Sunday dinner.
Ingredients ½ kilo lamb cut in pieces ½ kilo pork cut in pieces ½ kilo veal cut in pieces 3 – 4 bell peppers (green and red) cut up in large pieces 1 – 2 onions sliced 4 – 5 crushed cloves of garlic 2 tablespoons mustard (if you like) 2 tomatoes cut in pieces 3 – 4 potatoes washed, peeled and quartered A couple of good pinches each of oregano and thyme ½ kilo sharp cheese (kefalotyri) cubed Salt, pepper 2 – 3 tablespoonfuls butter
I should say from the beginning that this is a very easy going recipe. You can use any kind of meat you like. If you don’t like lamb for example, you don’t have to use it. You can leave it out altogether and you may wish to add a few of your favorite sausages. You don’t have to use expensive cuts of meat either. As it will cook slowly wrapped up in greaseproof paper and aluminum foil, it will be tender and succulent.
Place the meat in a large bowl together with all the other ingredients. Mix them well with your hands so that the mustard, the herbs and the salt and pepper are distributed evenly.
Place 3 – 4 large pieces of greaseproof paper in a pan. They must be large enough so that the meat and the vegetables can be wrapped tightly and there will be no spillage of the sauce, as the meat cooks. Wrap the ingredients tightly, keeping the open side on top. Finally, wrap your packet with a large piece of aluminum foil. Place the pan in a preheated oven, 180oC, and let it cook for 2 – 2 ½ hours. If you are not in a hurry, you can cook it for longer at a lower temperature, about 150oC.
The end result is outstanding. The meat cooks in its own juice, together with the vegetables and herbs, and it is extremely tender and tasty. You can accompany it with a large green salad.