ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4
ΥΛΙΚΑ
- 1 front part from a milk-fed kid goat, preferably female (from the middle up, but not the thighs)
- 1 “chembéri” to cover it (chembéri = caul fat from the offal)
- 2–3 kilos potatoes
- 2 tablespoons tomato paste, dissolved in a little warm water
- 1 cup oil for the baking pan
- 3 tablespoons cooking butter (optional)
- About 2–3 cups water
- Salt and pepper
- Large and deep baking pan or casserole dish
- 1 large needle and strong white thread
- 1–2 goat offals (livers, plucks)
- 1 water glass glazed rice
- 1–2 tablespoons tomato paste (or ½ kilo finely chopped tomato)
- 1–1.5 cups oil approximately for the stuffing
- 1 glass of water (approximately)
- salt and pepper
- chestnuts, pine nuts, raisins (optional)
Περιγραφή
In Palaiochori of Lesvos, on Easter Sunday, all the families cook stuffed kid goat or milk-fed lamb in the oven, which has been established as the traditional Easter dish of the area. On Easter Sunday, in Palaiochori of Lesvos, all the families cook the traditional Easter dish, kid goat or milk-fed lamb stuffed in the oven. The meat is combined with two separate ingredients, rice inside, potatoes outside, and it suits both spring and winter weather.
Εκτέλεση
Wash the kid goat well and then carefully open it from the upper side so that it forms a pouch. (It is best to ask the butcher to open it, because there must be no holes.) Season with salt and pepper and leave it in a basin to drain. Cut the offal into small pieces, wash them and salt them. Then put oil in a deep frying pan and sauté them well. Add the tomato sauce and about one glass of water and let them boil over high heat for 30 minutes. Then add the cleaned and washed rice and a few peeled chestnuts, salt and pepper. Let it come to a boil over low heat for 2–3 minutes and then turn off the heat and wait a little while for the rice to swell. When the stuffing has cooled a little, start slowly filling the kid goat with it. Make sure it is well filled, without packing it too tightly. Leave a very small empty space so the rice can expand. Then disinfect a cobbler’s needle, thread it with thick white cotton thread, and sew up the opening with wide stitches so the stuffing does not spill out (after baking, make sure to remove the thread before serving). Spread the “headscarf” over the stuffed kid goat so it does not burn and place it in a baking pan or roasting dish. If you like, instead of oil, spread it on top with cooking butter so it becomes more tender. Peel the potatoes and cut them into wedges. Salt them well and put them in the pan around the meat. Pour about 2–3 cups of water into the pan. Then dissolve 2 tablespoons of tomato paste in a little warm water and pour it over the kid goat and the potatoes. Finally, add pepper, oil and optionally a little cooking butter. Bake for about 2–2.5 hours in the oven, first at high heat for about one hour. Then turn it over and continue baking at medium heat, taking care that it does not burn. Carefully remove the thread, cut it into portions and serve hot.