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Goat ‘kleftiko’ style with orzo

preperation 15΄ Preparation
cup 150΄ Cooking
hat medium Difficulty
dish 5 Portions

MISKO Risoni Medium (Orzo Medium)

500 g MISKO Risoni Medium

1200 g goat, in pieces

2 onions, finely chopped

4 cloves of garlic

juice of 1 lemon

100 ml white wine

1 tsp. oregano

1 tsp. thyme

olive oil


freshly ground pepper

materials METHOD

Spread 4 tbsp. olive oil over the goat and add salt and pepper to taste.

Put it in a pan with the onions, the garlic, the lemon juice and the wine and sprinkle with the oregano and thyme.

Cover with 2 pieces of aluminum foil (shiny side down), wrapping the foil around the edges of the pan and cook in a preheated oven at 190°C for approximately 1 ½ hours or until the meat is tender.

Take the pan out of the oven, remove the foil and add the MISKO Risoni Medium, stirring so it goes everywhere, around and under the pieces of meat. Add hot water, so the risoni is covered by 1-2 cm.

Put the pan back in the oven, without the aluminum foil and cook for about 20 more minutes, until the risoni absorbs most of the liquid but is still juicy. When you take it out of oven, gently stir the risoni so its surface does not become dry.

Allow the food to rest for 10-15 minutes and then serve.

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