Gamopilafo, with its name deriving from the combination of the words ‘gamos’ and ‘pilafi’ -translating to ‘wedding’ and ‘rice’ in Greek- is a traditional Greek wedding dish served in most regions of Crete as the celebratory main course.

It is essentially a lamb broth risotto, usually served with pieces of slow-cooked lamb, and for many, the ultimate Greek comfort food. The history behind gamopilafo is unclear. According to urban myth, it is most likely the remnant of the Venetian occupancy of the island.

Yet, the similarity gamopilafo holds to risotto, leaves open the possibility for the dish having both western (risotto) and eastern (pilav) origins.

Therefore, gamopilafo is most probably a consolidation of Venetian and Eastern traditions, with the addition of elements taken from Turkish cuisine, due to the Ottoman rule.

Despite its several cultural influences, gamopilafo’s flavor is characteristically Cretan, mirroring the island’s heritage and dynamic.

It’s a fairly easy recipe, using only a few ingredients, with its mind-blowing flavor being achieved by the meat’s high quality and the pungent aroma of the goat-milk butter, also known as ‘staka’. Gamopilafo can take up to 3 hours to cook, including preparation time, but it is worth every second of it!