EN 
EL 
Mutton With Barley
Main Dishes
Description
Sometimes in a pot, sometimes in a large cauldron… The mutton marked an important day. The barley too! In festive churches for filema, at weddings, at engagements… The best mutton of the flock with the barley porridge or manestra, made from grains that were cooled all summer from the springs of the Trikala land, simmered with patience, seems tastier the more it is shared, the bigger the table! From then until today!
Description
Sometimes in a pot, sometimes in a large cauldron… The mutton marked an important day. The barley too! In festive churches for filema, at weddings, at engagements… The best mutton of the flock with the barley porridge or manestra, made from grains that were cooled all summer from the springs of the Trikala land, simmered with patience, seems tastier the more it is shared, the bigger the table! From then until today!
Ingredients
1 ½ kilo (from leg or shoulder cut into 350g portions with bone)
500g medium barley
400g crushed tomatoes
1 large onion
2 cloves garlic
1 bay leaf
1 tsp allspice powder
A little olive oil
1 tsp sugar
salt
pepper
Execution Instructions
In a saucepan, sauté the meat well. Then, add the onion and garlic and sauté briefly with the meat. Add the tomato, salt, pepper, allspice and sugar. Add enough water to cover the meat and let it boil for 1.5 hours over medium heat. When it is tender, remove the meat and set aside. Add water and when it boils, add the barley. Halfway through the boiling process, add the meat. Finish in the saucepan or put it in the baking dish and bake it in the oven until it forms a nice crust.
Serve with grated kefalotyri or grated dry mizithra.
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