Recipe for 10 Servings

Ingredients:

• 10 pieces of goat
• 10 medium potatoes, peeled and halved
• 1 medium onion, peeled and quartered
• 2 ripe tomatoes, grated
• 2 bay leaves
• 2 sprigs of rosemary
• 1 sprig of oregano
• ½ teaspoon dry oregano
• ½ teaspoon freshly ground pepper
• ½ teaspoon salt
• 1 ripe tomato, sliced
• 1 cup water
• 2 tablespoons brandy

Instructions

1. Thoroughly trim the fat off the meat.
2. Cut the peeled and washed potatoes.
3. Flavour with herbs and add salt in moderation.
4. Add the grated tomatoes.
5. Stir together in a large bowl.
6. Put in a clay pot or pan and put the tomato slices on top
7. Pour in the water, brandy and onion.
8. Cover the container with a lid and extra foil if you bake it in the traditional clay oven.
9. Otherwise, bake in a preheated oven at 200_C.

Chef’s Tips

• You should keep an eye on the food because you may need to add extra water and turn the meat over.
• If you want more flavour add more vegetables such as carrot, celery and ripe tomatoes cut into large pieces before cooking.

Seasonal Food Commodities

Vegetables / Salad / Herbs:

Zucchini/courgette, broad beans, artichokes, avocado, dill, swiss chard, carrots, cauliflower, spring onions, cabbage, Brussels sprouts, parsley, lettuce, broccoli, beetroot, leeks, chicory, asparagus, spinach

Fruit:

Lemons, oranges, pomelo, strawberries, medlar

Nuts / Pulses:

Raisins, walnuts, almonds, lentils, peas, white beans, louvi (black eyed peas), dried broad beans, pink peppercorns

Fish:

Trout, squid, octopus, mullet, whitebait, sea bream

Poultry / Meat:

Lamb, goat, beef, pork

Traditional Dishes:

Flaouna, roast lamb, paskies, broad beans with artichokes in lemon sauce, koulouri baked in a clay oven, cheese pies with halloumi, sweets: sweet pumpkin pies, halvas, lenten sweets, tsoureki