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gioúlbasi
γκιούλμπασι
Pieces of juicy lamb (or kid, or sometimes pork or beef) and potatoes, and usually tomatoes, green and red peppers, onions, cooked in parchment paper with lots of garlic and feta and Graviera cheese, ideally cooked in a gastra. A speciality of Crete, although you’ll find it elsewhere as well.
Text © Dana Facaros
Image by pathos yamag