Anything wrapped and baked in parchment captures all the juices and flavors and tastes heavenly! Try this amazing golbasi with any kind of meat you love… The satisfaction you get is the same every time!
Serves: 4 Preparation time: 20′ Cooks in: 3h Ready in: 3:20′
500 g lamb leg, in large dices
500 g pork, in large dices
200 g halloumi cheese or kefalograviera, in large dices
2 tbsp extra-virgin olive oil
4 garlic cloves, finely chopped
2 tbsp dry white wine
4-5 allspice berries
1 tbsp fresh thyme leaves
1 tbsp fresh oregano leaves
1 tbsp fresh spearmint leaves
sea salt, freshly ground black pepper
Preheat oven at 170°C/fan. In a mortar crush garlic with allspice, salt, black pepper and half oil with a pestle, until you get a thick paste.
In a large bowl mix well all meat with garlic paste.
Cut 4 very large pieces of baking parchment and fold them in half. Divide meat and cheese in the centre of all 4 pieces and sprinkle with white wine. Wrap and seal well using cooking string and transfer in a pan filled with a little water. If water evaporates, add a little extra.
Bake parcels for 2,5-3 hours until meat is meltingly tender. Serve with oven potatoes or French fries and a nice green salad.golbasi
Photo George Drakopoulos – Food styling Τίνα Webb
Και η ελληνική συνταγή: Γκιούλμπασι με χαλούμι και φρέσκα μυρωδικά