Danakos – Patoudo

Danakos – Patoudo


  • goat or lamb weighing 7-8 kg
  • 3 kg onions
  • 1 bunch fennel leaves
  • 1 bunch chard
  • 1 bunch dill
  • 1 bunch wild poppy greens (All the greens together should weigh approximately 2 kg)
  • 1 kg parboiled rice
  • Salt, pepper


Wash all the greens thoroughly, remove tough stalks, chop finely and blanche in boiling water in a deep saucepan. Drain in a colander. Meanwhile, grate the onions in hot olive oil in the same pan and cook until they soften. Strain any excess liquid from the greens and add to the onions. Add the parboiled rice to the mix and cook for a few minutes. Stuff the belly of the goat or lamb with the mixture and sew shut using strong string. Rub olive oil, salt and pepper all over the meat and cook in a preheated oven at 170C for one hour per kilo of meat.

Source Marina Moschovaki (in Danakiotika Nea, Issue No.5)

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