In addition to gamopilafo, many serve spaghetti -referred to by the locals as macarounes- in meat broth with plenty of cheese as a starter at weddings.
1.5 kilos of stewing lamb
1/2 kilo of No. 6 fine spaghetti
Cretan cheese (anthotiro, kefalotiri, tirozouli)
Wash the meat and cut into big chunks. Put in a pan and add enough water cover about 2 fingers. Add a spoonful of salt and leave to boil. Remove foam with a spoon. At this stage, make sure you remove all the foam from the pan. When no more foam is produced, reduce the heat and allow the meat to cook fully. You may use a pressure cooker at this point. Sieve the broth to remove bones. Boil the broth, adding a little salt (depending on how salty the cheese you are using is) and add the spaghetti. Boil for as long as instructed on the packet, but do not allow to clog. Serve hot as follows: sprinkle the plate with 2-3 table spoons of grated cheese, add the spaghetti with or without the broth (whichever you prefer) and sprinkle with plenty more cheese.