Stuffed goat from Samos

Name: Stuffed goat from Samos
Cuisine: British
Ingredients: 1 goat or lamb rack (half a goat or lamb from the loin and up with its caul fat); 1 goat offal, blanched and finely chopped; 1 bunch dill, finely chopped; 5 spring onions, finely chopped; 2 dry onions, finely chopped; 1 small glass white wine; 700 g short-grain rice; 1/2 cup olive oil for the stuffing and 1/2 cup extra; 3 tbsp tomato paste; Salt, pepper, oregano; 250 g kefalotyri cheese in cubes; Potatoes, as many as our baking tray fits

Cookpad Greece @cook_8238176

Greece

Traditional food for Easter or other festive days. It is a slightly troublesome food to make so we usually prepare it from the previous evening, but it is really worth the trouble. It is so savory!

Recipe by elenikolas

Traditional food for Easter or other festive days. It is a slightly troublesome food to make so we usually prepare it from the previous evening, but it is really worth the trouble. It is so savory!

Recipe by elenikolas

Cookpad Greece @cook_8238176

Greece

Traditional food for Easter or other festive days. It is a slightly troublesome food to make so we usually prepare it from the previous evening, but it is really worth the trouble. It is so savory!

Recipe by elenikolas

Traditional food for Easter or other festive days. It is a slightly troublesome food to make so we usually prepare it from the previous evening, but it is really worth the trouble. It is so savory!

Recipe by elenikolas

Saved

Ingredients

1goat or lamb rack (half a goat or lamb from the loin and up with its caul fat)
1goat offal, blanched and finely chopped
1 bunchdill, finely chopped
5 spring onions, finely chopped
2dry onions, finely chopped
1small glass white wine
700 gshort-grain rice
1/2 cupolive oil for the stuffing and 1/2 cup extra
3 tbsptomato paste
Salt, pepper, oregano
250 gkefalotyri cheese in cubes
Potatoes, as many as our baking tray fits

Saved

Steps

1

Wash the rack and salt and pepper well, inside out.
2

Prepare the stuffingsauté the onions, spring and dry ones in the ¾ cup of olive oil.
3

Add the finely chopped offal, sauté and deglaze with wine.
4

Add the dill, salt, pepper and the rice.
5

Add the tomato paste and 1 cup of water and simmer until the rice absorbs all the liquids.
6

Let the stuffing cool a bit and add the kefalotyri in cubes.
7

As soon as the stuffing is cool you stuff the goat and sew it with a thick needle and cotton string keeping the stuffing in.
8

Just before you close it completely, add 1 ½ cup water, shake it a little bit so it is evenly distributed and finish up sewing.
9

Layer the potatoes around the goat, adding salt and pepper. Sprinkle all of the dish with a bit of oregano and the rest of the oil, cover the meat only, with the caul fat and add 2 cups of water in the tray.
10

Cover the tray with aluminum foil and bake in a preheated overn at low heat (170 degrees) for 3-4 hours.
11

Just before you turn the heat off remove the aluminum foil so that it browns and gets crispy.