Goat boiled with trachana

A traditional favourite rustic dish – boiled goat with trachana.

Materials for five servings:

1 kg goat cut into thick pieces from any part of the animal you want
Two onions finely chopped
Four medium carrots cut into cubes
50 ml extra virgin olive oil
1 tsp. sweet salt
One pinch of black pepper
100 gr. trachana (sweet or sour)
One lemon, the juice
feta cheese and lemon zest to serve

Procedure

Step 1: Put the pieces of meat in a pot, cover them with water, and boil them for 10 minutes. Then, pour the water and wash the meat well to remove the impurities.

Step 2: Put the meat in a pressure cooker, cover it with water and add the onion, carrot, olive oil, salt and pepper. Close the lid of the kettle and the valve and count 1 hour from the time it whistles.

Step 3: Remove from the heat, and as soon as the kettle stops hissing, open the lid, check that the meat has softened and remove it from the broth.

Step 4: Weigh the stock to be about 700-800 ml and add the trachana. (If there is any broth left over, keep it in the freezer to use it another time.)

Step 5: Cook until the trachanas are soft and mushy. Season with fresh lemon juice, salt and pepper if needed.

Step 6: Serve with grated feta cheese, lemon zest and freshly ground pepper.

Styling: Tzannis Sifnaios – Food styling: Makis Georgiadis – Photography: Studio M

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