EN 
EL 
Goat in the Stove
Main Dishes
Description
Its taste was a celebration for every Trikala resident and every visitor. Everyday life required quick solutions. Celebrations and important days were special not only for what they symbolized but also for the foods that accompanied the table. Food had to follow the festive ritual. In addition to the well-bred goats that ate the most delicious herbs in the steep ravines and on the peaks of our mountains, the cooking utensil was also part of the deliciousness. Cooking in the pot, the baking was done at a slow and patient pace. Whether in embers or in brick ovens that seemed to bless the food in their domes, the taste was saturated to become light as ether in the end!
Description
Its taste was a celebration for every Trikala resident and every visitor. Everyday life required quick solutions. Celebrations and important days were special not only for what they symbolized but also for the foods that accompanied the table. Food had to follow the festive ritual. In addition to the well-bred goats that ate the most delicious herbs in the steep ravines and on the peaks of our mountains, the cooking utensil was also part of the deliciousness. Cooking in the pot, the baking was done at a slow and patient pace. Whether in embers or in brick ovens that seemed to bless the food in their domes, the taste was saturated to become light as ether in the end!
Ingredients
Half a kid, about 5-6 kilos (leg, shoulder, ribs)
salt and pepper
5-6 tablespoons butter
5 cloves garlic (optional)
1 cup water
Execution Instructions
In a large casserole, place the goat, which we have washed and dried (with paper or a towel) well. Brush it with butter, season with salt and pepper and add the water. If we want, we can use a small knife to make holes in the thickest parts (leg or shoulder) and add salt and pepper. Add the garlic and bake with the casserole closed at 150 οC for 2 hours and 20 minutes. Then remove the lid and bake for another half hour at 170 οC to brown.
Share the recipe!
Recipes
Katsamaki
Humble but ancient and proud. Katsamaki has been known since ancient times. Cereal porridge mainly made from cornmeal, also known as bompot...
Baked Pasta With Tuna
Pasta is more than just a simple dietary habit in the region. Through its many versions and types, we can say...
Milk pie
In milk pie, inspiration goes to another level. It is a gastronomic achievement how with so few ingredients one can taste...