Rabbit and Apricots with Cracked Wheat
|Rabbit||3 1⁄4 Pound, dressed and cut into pieces (1.5 Kilogram)|
|Fruity olive oil||4 Tablespoon|
|Onions||1 Pound, thinly sliced (500 Grams)|
|Celery top stalks and leaves||6 , chopped|
|Thyme||1⁄2 Teaspoon (Mountain Variety)|
|Bay leaf||1 , crumbled|
|Ground coriander seeds||1 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Masthi/1 tablespoon mastiha liquor / 1 tablespoon ouzo||2 , pulverized with mortar and pestle|
|Dried apricots||6 Ounce, soaked overnight in 3/4 pint water, then pureed in a blender with a little of the soaking water (175 Grams)|
|Scorthostoumbi||1 Tablespoon (Garlic Vinegar)|
|Cracked wheat||2 Tablespoon (Pilgouri, To Serve)|
In a heavy frying-pan (which must not be aluminium) heat 3 tablespoons olive oil and brown the rabbit pieces on all sides.
Remove the rabbit.
Add the remaining tablespoon of oil.
Fry the onions gently until translucent.
Stir in the honey, celery, thyme, bay leaf, coriander, pepper, salt and mastiha powder or liquor.
Add the apricot pulp, season and simmer for 2-3 minutes.
Return the rabbit pieces to the pan with any-escaped juices, cover and simmer for 30 minutes.
Add the scorthostoumbi, with a little water if necessary.
Cover and continue simmering for 30-35 minutes -until tender.
Serve with pligouri, cracked wheat.