Meat and wheat pulp
Directions
- Slice the meat in medium size pieces.
- Sautee in a large saucepan.
- Add plenty of water and add the bones the onions, salt and pepper.
- Let the meat melt for at least 4 hours.
- Remove bones.
- Wash the wheat and add it in the saucepan.
- Boil the mixture again in low temperature until the meat and the wheat make a pulp and cannot be distinguished.
- Push the mixture into the bottom of the saucepan if necessary in order to melt it easily.
- When the mixture has melt sautee it with fresh sheep’s butter and serve.
Also known as “Keskeki”. Traditional dish served on the 15th of August.
Ingredients
- 1 kg beef
- 1 kg of meat (lamp, goat, sheep)
- 2 medium sized bones
- 4 medium sized onions
- 1/2 kg wheat (with its husk removed)
- salt
- pepper
- Olive oil (1tea cup)
- Fresh butter (sheep’s butter preferred)
Source: Greek-Recipe.com