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Boiled Goat With Trachana
Main Dishes
Description
Only in our region can one taste so many recipes based on goat. The meat, reminiscent of hard, rugged peaks, softens in the slow simmer. It brings out all the nutrients that are scattered in a "simple" trahana. All together will go into a dish that will warm, surprise and become a nutritious companion to a Sunday table. Refined, however, recalling the tenderness of cooking and the eternal care of our livestock production.
Description
Only in our region can one taste so many recipes based on goat. The meat, reminiscent of hard, rugged peaks, softens in the slow simmer. It brings out all the nutrients that are scattered in a "simple" trahana. All together will go into a dish that will warm, surprise and become a nutritious companion to a Sunday table. Refined, however, recalling the tenderness of cooking and the eternal care of our livestock production.
Ingredients
2 kilos of goat (in leg portions)
600 gr. sweet trahana
1 lemon
1 large onion
1 bay leaf
1 tbsp. olive oil
a little butter
salt
pepper
Execution Instructions
In a saucepan, sauté the onion and the goat for a while (without browning). Add enough water to cover the meat, bay leaf, salt, pepper and simmer for 1 hour until the meat is cooked. Remove from the saucepan and keep warm. Strain the broth into a saucepan, place on the heat and once it boils, add the trahanas. Finally, add the lemon and butter. Serve the goat with the trahanas and optionally add grated feta cheese.
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