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Pichti, the Christmas appetizer

Pichti, the Christmas appetizer. A gelatinous appetizer that hides a tender pork that has been simmered in beef broth.
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Appetizer
Cuisine: Greek


  • beef bones
  • 800 gr. pork, leg or shoulder (cut into portions)
  • 3-5 cloves of garlic
  • salt
  • 1 carrot, cut into small cubes (optional)
  • red pepper flakes (optional)

For serving

  • fresh dill
  • edible flowers


  • In a large saucepan add the bones, after first rinsing them. Fill the pot with water until covered. Leave the bones in the water overnight.
  • Rinse the bones very well and refill the pot with water until we cover them. Bring to a boil and with a small strainer remove the foam that will appear on the surface.
  • Lower the heat and simmer for about 2 hours or until the amount of water is reduced to 3/4.
  • Add the meat to the pot together with salt and cook for another 3-4 hours, or until the initial amount of broth is reduced to 1/4.
  • Check if it is ready by tasting a few drops of the broth. If we feel that the broth sticks to our lips then it is ready.
  • In the bowl of a blender, add a little of the broth together with the garlic cloves. Beat until the garlic dissolves. Return the broth to the pot.
  • Remove the meat from the pot with a slotted spoon. Throw away any fat, and chop the meat with our hands.
  • In a large mold, or many smaller ones, add the meat, the carrot pieces and the red pepper flakes.
  • Drain the broth, passing it through a strainer that we have coated with tulpan, taste the salt and pour over the meat.
  • Leave at room temperature and then, after the temperature of the broth drops, put it in the refrigerator overnight.
  • Use a spatula to remove the fat that has frozen on the surface. Unmold by passing a knife to the walls of the mold to detach, or dip it for 1-2 minutes in hot water and turn it over on a plate.
  • Serve with fresh dill and edible flowers.