Greece

Cretan Kid Goat with Askolymboi

Name: Cretan Kid Goat with Askolymboi
Prep time: 45–60 minutes
Cook time: approximately 1 hour 45 minutes–2 hours, depending on the kid goat
Yield: 6 servings
Cuisine: Greece
Ingredients: 1.5 kg fresh kid goat, preferably bone-in, cut into serving portions; 200 ml extra virgin olive oil; 1 large dry onion, approximately 180 g, finely chopped; 2 spring onions, approximately 100 g, sliced; 100 ml dry white wine; 10 g salt, initially, with final adjustment as required; 2 g freshly ground black pepper; approximately 300–500 ml hot water, as required during cooking; 1.5 kg fresh askolymboi, weight before cleaning; Water, for washing; Juice of 1 lemon, for the acidulated holding water; 30 g fresh fennel fronds or dill; Separate the tender leaves from the stems; Juice of 2 lemons, approximately 80–100 ml; 15 g all-purpose flour; 80–100 ml hot cooking liquid from the pot; Freshly baked rustic sourdough or country-style bread

Presented by

Evangelos Skountakis

President of the Region of Crete · Maritime Gastronomy Specialist

Region President · Greece

Yield: 6 servings
Preparation: 45–60 minutes
Cooking: approximately 1 hour 45 minutes–2 hours, depending on the kid goat
Difficulty: Intermediate to Advanced

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