“Gioulbasi” – Mixed Meat in Parchment
Enjoy this irresistible dish of mixed meat for dinner, lunch, or gatherings to tantalize every tastebud. A unique combination of beef, pork, and lamb with peppers and cheese in the oven! A perfect choice for Easter.
- 250 g lamb, leg (boneless, cut into small pieces)
- 250 g pork, neck or leg (boneless, cut into small pieces)
- 250 g veal (boneless, cut into small pieces)
- 100 g cheese (slightly salty that holds up when grilled like kefalograviera, diced)
- 1 red pepper (long, Florina type, cut into thin slices)
- 1 green pepper (long, sweet, cut into thin slices)
- 1 red onion (medium to large, chopped)
- 1 spring onion (finely chopped)
- 2 clove garlic (minced)
- 1 tbsp olive oil
- 1 tsp oregano (dried)
- 3 spr thyme (fresh)
- 1 tsp sweet paprika (ground)
- 5 peppercorns (black)
In a large bowl put all the pieces of meat, onions, garlic, cheese cubes, thyme, peppers, paprika, oregano, peppercorns, olive oil. Season with salt and pepper. Mix gently.
Cut a large square piece of parchment paper and pour the mixture into the canter. Gather the edges upwards and tie them with a cotton string, tightly, like a pouch. Wrap the pouch with another parchment paper and foil and put it in a baking pan.
Preheat the oven to 180° C (air). Bake for 2 ½ hours until the meats are cooked through. Carefully open the parchment paper and serve with green salad or potatoes.
If there is excess liquid after opening, simply put the opened pouch back in the oven and cook for another 15 minutes.
Kallisti wants to thank you for visiting "A cat in my kitchen!" blog.