Glykadia is a grilled skewered dish served at Greek Easter tables. Lamb sweetbreads are wrapped in caul fat and cooked over hot coals, turning crisp on the outside while staying tender inside. They are seasoned with thyme and lemon just before serving.
Soak the cleaned lamb sweetbreads in cold water for 20 minutes, remove their membranes, and cut them into large pieces.
Loosely wrap the sweetbread pieces in small squares of caul fat and thread them onto skewers.
Turn the skewers as they cook over hot coals for 10 minutes, until browned on all sides. The caul fat will melt and smoke as it cooks.
As soon as you take the skewers off the heat, drizzle them with lemon juice and olive oil, and season with thyme and salt. Serve with sliced lemon.
Do not wrap the lamb sweetbreads too tightly in the caul fat; as the fat melts during cooking, the sweetbreads need room to cook without becoming tough.
Kekik yerine biberiye kullandım çünkü elimde daha tazesiydi, tat farklı ama gayet uyumlu oldu; közde 10 dakika yeterli geldi mi diye soracaktım, benimki biraz daha uzun sürdü.
Ağ yağını hiç bulamadım, kasapta da yoktu; yağsız denesem şişte dağılır mı yoksa yufka gibi ince bir şeyle sarmak işe yarar mı diye merak ediyorum, denemeden önce sormak istedim.
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