Χοιρινό γκιούλμπασι Αντώνης 
Pork Gioulbasi Antonis
A favorite dish in Greece, 'gioulbasi' is only Turkish in name. The Turkish word 'gül' means rose, and some associate the aroma of the dish when the parchment paper is opened with the scent of roses. In Turkish, 'yılbaşı' means New Year. Greek, not Turkish, despite its name suggesting otherwise. The Greek gioulbasi differs from the Turkish dish with a similar name. Plus, our recipe includes pork, which is forbidden for Muslims...
Pork Gioulbasi Antonis
A favorite dish in Greece, 'gioulbasi' is only Turkish in name. The Turkish word 'gül' means rose, and some associate the aroma of the dish when the parchment paper is opened with the scent of roses. In Turkish, 'yılbaşı' means New Year. Greek, not Turkish, despite its name suggesting otherwise. The Greek gioulbasi differs from the Turkish dish with a similar name. Plus, our recipe includes pork, which is forbidden for Muslims...
Cooking Instructions
- 1
Prepare the ingredients.
- 2
Place the pork in a large bowl with the olive oil, season with salt and pepper, mix with your hands wearing disposable gloves, and set aside.
- 3
Take a roasting pan and line it with 2 large sheets of parchment paper, crisscrossed.
- 4
Pour the pork, onions, carrots, garlic, peppers, kefalotyri, rosemary, oregano, paprika into the roasting pan with the parchment paper, season with salt and pepper, mix with a spoon, and close the parchment paper well, tying it with kitchen string.
- 5
Bake in a preheated oven at 350°F (180°C) with fan for 2 hours.
- 6
For the last 30 minutes, open it and check. Leave it open to brown and absorb its juices.
- 7
Once the gioulbasi is ready, serve it hot.
- 8
You can accompany it with rice pilaf, mashed potatoes, celery root puree, roasted potatoes, patatas bravas, etc. It is equally enjoyable the next day, as long as it is reheated. Recommended wine: an excellent red wine, the famous Italian Barolo!
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