Stuffed goat from Samos
Stuffed goat from Samos

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, stuffed goat from samos. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Those families without domesticated goats use to purchase wild goats from the islands of Fournoi (located south of Samos Island). The goats from Fournoi where unloaded on shore and slaughtered on the spot, usually beneath the keels of the pulled boats. At noon, the goat, baked in the oven, stuffed.

Stuffed goat from Samos is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Stuffed goat from Samos is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook stuffed goat from samos using 12 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed goat from Samos:
  1. Make ready 1 goat or lamb rack  (half a goat or lamb from the loin and up with its caul fat)
  2. Prepare 1 goat offal, blanched and finely chopped
  3. Make ready 1 bunch dill, finely chopped
  4. Prepare 5 spring onions, finely chopped
  5. Get 2 dry onions, finely chopped
  6. Take 1 small glass white wine
  7. Make ready 700 g short-grain rice
  8. Take 1/2 cup olive oil for the stuffing and 1/2 cup extra
  9. Make ready 3 tbsp tomato paste
  10. Take Salt, pepper, oregano
  11. Prepare 250 g kefalotyri cheese in cubes
  12. Make ready Potatoes, as many as our baking tray fits

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Steps to make Stuffed goat from Samos:
  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.

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