Buffalo meat yuvetsi

In a large frying pan, add the olive oil and sauté the Greek Kerkini buffalo meat, adding the pieces one at a time so that the temperature does not drop, and season with salt and pepper. Be careful not to turn the meat quickly so that it is well browned.

Add the paprika, cloves, cumin, chopped onion, garlic, celery and sauté well.

Deglaze with the wine and scrape the bottom with a wooden spoon to make a sauce. Remove the meat and add the Florina peppers that we have made into a sauce by beating in the multi and the tomato puree.

Mix well and add all the ingredients together with the meat to a pot with a lid. Add the cinnamon stick, bay leaves and about one and a half liters of hot water.

Cover the casserole with its lid, and bake in a preheated oven at 170°C for about 2-2.5 hours.

In a large frying pan, add the butter and once it is hot, sauté the barley until it is shiny.

Remove the casserole from the oven and add our barley, stirring well so that it goes everywhere and mixes with the rest of the ingredients. Add about 250 ml of hot water and stir. Bake for about 20 minutes with the lid closed and then for about 5 minutes with the lid open so that the barley "drinks" all its liquids.

We serve our giouvetsi with grated kefalotyri...