- 1 young goat (front part, to the haunches)
- 1 kilo beet leaves
- 1 bunch fennel leaves
- 1 bunch parsley
- 1 bunch dill
- 1 bunch spearmint
- 4 spring onions
- 2 onions finely chopped
- 2 cup glazed rice
- 4 cups water
- 2 cup olive oil
- 1 kilo potatoes
Remove the haunches from the goat making sure not to cut the membrane that covers the front part. Wash it thoroughly in water, rub salt and pepper onto the meat and place in a large baking tray.
In a saucepan, heat the olive oil and sauté the onions. Add the herbs, finely chopped, and once they soften add 1 ½ cups of water. When the broth comes to a boil, add the rice, salt and pepper, and simmer until the liquid is absorbed.
Stuff the goat with the mixture using a spoon and sew the membrane shut to keep the stuffing in. Wash, peel and chop the potatoes, placing them around the meat. Add the rest of the oil and water, and cook in a medium oven for around three hours.
Make sure to turn the “batoudo” once so it cooks on both sides.
|Source||“To Maerio tis Naxou” by Katerina Sideri|