Giaprakia

Giaprakia is one christmas meze of Of Macedonia made mainly on their holidays Christmas, because they symbolize the fascination of Christ, just as cabbage wraps the minced meat. The name "giaprakia»Comes from the Turkish word Υaprak meaning leaf, although the recipe has influences from neighboring Balkan countries, which use strong spices and pickles. In shape and way of cooking, they are very similar to cabbage stuffing, as we know them all over Greece. The difference is in the use of different materials.

A war has been raging for years between areas arguing over which oysters are the best and most authentic, with supporters of giaprakion of Kozani to be the most fanatical.

We will see today giaprakia Paleochori of Halkidiki, which have significant differences from all the others, as instead of waves they use pork of the arm (lapa or pancetta) and in the filling together with the rice they put oatmeal (which they call split).

Ingredients:

• Cabbage of the arm
• Arm of pork
• Λάδι
• Onion passed in the grater
• Rice
• Gruel
• Salt
• Pepper
• Red pepper
• Bukovo
• Oregano
• Cumin
• Tomato puree
• Garlic
• Black or red wine
• Lemon juice

Instructions:

To make cabbage is a process that takes about 40 days, ie until the cabbage becomes a cabbage.

Put 5 tablespoons of coarse salt in a pot, where the cabbage is covered with water, adding a juice of 2 lemons. After forty days it will have become almost like a pickle, ie it will have a slightly sour taste and intense aroma.

In a saucepan over medium heat, add the grated onion, a little garlic and then place the pieces of pork.

When the meat turns brown, quench it with the wine and pour the rice, the oatmeal, mix them by throwing the pulp and the spices in the pot.

The molding phase begins, where we place a full spoonful of stuffing, wrapping the cabbage leaf tightly in our handful. Place the giapraki tightly next to each other, forming layers. Add water to cover them, lemon and oil and as much tomato paste as you want. It will take two hours to cook over low heat.

Served with lemon and boukovo, an ideal meze for tsipouro or wine.