Epirotic Silpancho

Ingredients

In this Epirotic adaptation of Silpancho, we substitute the traditional beef with lamb as the main protein. Additionally, we incorporate Epirotic flavors by using fragrant herbs and spices in the rice, and by adding a tangy tomato and onion salsa to the dish. We alse have the original recipe for Silpancho, so you can check it out.

• For the lamb: For the lamb:
• 500g (1.1 lb) lamb leg, thinly sliced 500g (1.1 lb) lamb leg, thinly sliced
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• For the rice: For the rice:
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 2 cups (470ml) water 2 cups (470ml) water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt, to taste Salt, to taste
• For the tomato and onion salsa: For the tomato and onion salsa:
• 2 tomatoes, diced 2 tomatoes, diced
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• Salt and pepper, to taste Salt and pepper, to taste
• For serving: For serving:
• Lettuce leaves Lettuce leaves
• Hard-boiled eggs, sliced Hard-boiled eggs, sliced
• Cooked potatoes, sliced Cooked potatoes, sliced

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a shallow dish, season the lamb slices with salt and pepper.
2. 2.
   Place the flour in another shallow dish and season with salt and pepper.
3. 3.
   Dip each lamb slice into the beaten eggs, then coat with flour, shaking off any excess.
4. 4.
   Heat vegetable oil in a large skillet over medium-high heat.
5. 5.
   Fry the lamb slices in batches until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
6. 6.
   In a medium saucepan, combine the rice, water, olive oil, dried oregano, dried thyme, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
7. 7.
   In a bowl, combine the diced tomatoes, chopped red onion, fresh parsley, lemon juice, salt, and pepper. Mix well to combine.
8. 8.
   To serve, place a bed of lettuce leaves on a plate. Top with a portion of cooked rice, followed by the crispy lamb slices. Garnish with the tomato and onion salsa, sliced hard-boiled eggs, and cooked potatoes.

Treat your ingredients with care...

• Lamb — To ensure tender meat, thinly slice the lamb leg against the grain.
• Rice — Rinse the rice before cooking to remove excess starch and achieve fluffy grains.
• Tomato and onion salsa — Allow the salsa to sit for a few minutes before serving to allow the flavors to meld together.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the tomato and onion salsa.
• Serve the Silpancho with a squeeze of lemon juice for an extra burst of freshness.
• If lamb is not available, you can substitute it with beef or chicken.
• Make sure the oil is hot enough before frying the lamb to achieve a crispy crust.
• To save time, you can use pre-cooked rice and simply season it with the herbs and spices.

Serving advice

Serve Epirotic Silpancho hot, with the crispy lamb slices on top of the fluffy rice. Garnish with the tomato and onion salsa, sliced hard-boiled eggs, and cooked potatoes. Accompany with a side of fresh lettuce leaves.

Presentation advice

Arrange the Silpancho on a large platter, with the crispy lamb slices neatly placed on top of the rice. Garnish with the vibrant tomato and onion salsa, sliced hard-boiled eggs, and cooked potatoes. Add a pop of color with fresh parsley leaves sprinkled over the dish.