You can also find them as “gardoumakia” or “kilidakia” as we also call them in Crete. After the belly of the lamb is cleaned, we roll them and then wrap them with the lamb’s intestines. Normally they are cooked with an egg and lemon sauce or in tomato sauce with baby zucchini and potatoes. In this recipe, they are slowly cooked in olive oil and house wine. In the end, I added a few leaves of wild sage just to get a touch of its flavor and aroma.
600 grams lamb belly rolls
1 red dry onio
100 ml olive oil
2 glasses “romeiko” wine or white wine
1 litre vegetable stock
3 sage leaves
Salt, ground black pepper
– Blanch belly wraps in boilig water for a few minutes and strain
– Heat olive oil in a cooking pan and brown belly rolls in medium fire
– Add onion and when it gets a clear color, add wine
– When alcohol evaporates, add stock, cover and cook rolls in medium fire until soften. Stir occassionaly and make sure their is always enough stock.
– During the end of the cooking process uncover the pan and add salt, pepper and the sage.
– When rolls are cooked and you get a thick sauce, food is ready!