{"id":13332,"date":"2021-12-16T13:48:40","date_gmt":"2021-12-16T13:48:40","guid":{"rendered":"https:\/\/petros-syrigos.com\/gioulmpasi\/"},"modified":"2025-02-13T07:59:55","modified_gmt":"2025-02-13T07:59:55","slug":"gioulbasi","status":"publish","type":"post","link":"https:\/\/petros-syrigos.com\/en\/gioulbasi\/","title":{"rendered":"Gioulbasi"},"content":{"rendered":"

Gioulbasi! \u0391 delicious recipe with lamb and vegetables! Try it and you will love it<\/p>

Ingredient for Gioulbasi<\/h4>
  • 1.5 kg milk lamb shoulder and leg<\/li>
  • 100 ml white wine<\/li>
  • 210 g cheese<\/li>
  • 2 tbsp olive oil<\/li>
  • 2 large white onions<\/li>
  • 2 large red Florin peppers<\/li>
  • 2 hot peppers without seeds, finely chopped<\/li>
  • 4-5 cl. garlic<\/li>
  • 1 kg Sweet paprika<\/li>
  • A pinch of cumin<\/li>
  • 1 kg roasted and grated coriander<\/li>
  • 100 g of milk butter<\/li>
  • Salt and black coarsely ground pepper<\/li>
  • 6 grease guns and 3 large pieces of aluminum foil<\/li> <\/ul> <\/div> <\/div>

    Execution for Gioulbasi<\/h4>
    1. We ask our butcher for the lamb to be milk, shoulder and leg without bones and cut into portions.<\/li>
    2. Cut the onions into crescents (eminse), the cheese into large cubes, the Florin peppers into sticks and the garlic into slices.<\/li>
    3. Season the pieces of milk lamb with salt and pepper.<\/li>
    4. Put the olive oil in a large pot.<\/li>
    5. When the oil heats up, saut\u00e9 the pieces of the Milk Lamb.<\/li>
    6. When they turn brown, quench them with the wine and add a liter of water, the bay leaf and the dried grated thyme.<\/li>
    7. When the water boils, lower the heat and bake for about 45 minutes, (we do this to speed up the baking in the oven).<\/li>
    8. Strain the meat and leave it to cool.<\/li>
    9. In a large pan put the 100 g of milk butter and when it heats up, saut\u00e9 the onions, garlic and red Florin peppers on a low heat for about 5 minutes, stirring constantly.<\/li>
    10. When they soften, add the spices and quench them with the juice of a lemon and season with salt and pepper.<\/li>
    11. Procedure for wrapping in oil seals.<\/li>
    12. We will make 3 packages.<\/li>
    13. Lightly wet three of the oil seals.<\/li>
    14. We put them on our workbench and put some of the sauteed mixture of onions and pepper in the center.<\/li>
    15. Then we put 1\/3 of our boiled lamb on top.<\/li>
    16. Put the rest of the onion mixture in all three again and a little chopped hot pepper in each one.<\/li>
    17. Finally, cover with the cheese of 70 gr in each one.<\/li>
    18. Pour over the butter that is left in our pan and fold in a package the first oil paste that is slightly soaked.<\/li>
    19. Wrap the packages one by one in dry oil glue and then put them on the foil.<\/li>
    20. Place them in a pan with a little water at the bottom and bake them in a preheated oven at 200o C for 35 to 40 minutes.<\/li>
    21. Take them out and let them stand for 20 minutes before opening the packages.<\/li>
    22. We can accompany it with a green salad of Greek lettuce, chives, dill and lemon oil<\/li> <\/ol> <\/div> <\/div> ","protected":false},"excerpt":{"rendered":"

      Gioulbasi! \u0391 delicious recipe with lamb and vegetables! Try it and you will love it Ingredient for Gioulbasi 1.5 kg milk lamb shoulder and leg 100 ml white wine 210 g cheese 2 tbsp olive oil 2 large white onions 2 large red Florin peppers 2 hot peppers without seeds, finely chopped 4-5 cl. garlic […]<\/p>\n","protected":false},"author":1,"featured_media":13332,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2780,2855,2861,2876],"tags":[3006,3007,3008],"class_list":["post-13332","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lamp","category-main-dish","category-tranditional-recipes","category-tv-recipes","tag--en","tag---en","tag----en"],"acf":[],"_links":{"self":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13332","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/comments?post=13332"}],"version-history":[{"count":2,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13332\/revisions"}],"predecessor-version":[{"id":13335,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13332\/revisions\/13335"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13332"}],"wp:attachment":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media?parent=13332"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/categories?post=13332"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/tags?post=13332"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}