Almond-Infused Goat Dish with Fennel: A Fresh Delight

Experience a traditional Easter dish from the heart of the Lassithi Plateau, particularly in Mesa Lassithi.

Fresh almonds paired with goat meat and fennel take centre stage in this seasonal delicacy. Unlike traditional recipes that use lemon for acidity, fresh almonds impart a unique sour flavour, while fennel adds a distinctive aroma to the dish. Known as ‘amarathos’ in the local dialect of Lassithi, fennel is considered one of the essential herbs used to flavour meat dishes in the region.

For a taste of authentic Cretan cuisine and a glimpse into local Easter traditions, be sure to try this delightful recipe!

Ingredients:

• 1 kilogram local goat meat, cut into portions
• 200 grams wild leek, finely chopped
• 200 grams fennel, finely chopped
• 200 grams fresh almonds
• 1 onion, finely chopped
• 3 cloves garlic
• 1/2 wine glass of olive oil
• 3 medium tomatoes, diced, or 2 tablespoons tomato paste
• Salt
• Pepper
• Cumin

Procedure:

Begin by washing the meat and cutting it into pieces. Heat olive oil in a pot and sauté onion, garlic, and meat for 5 minutes. Add a bit of water and salt, then simmer over low heat until the meat is tender. Next, introduce tomato sauce followed by leeks, fennel, and almonds, letting them simmer for an additional 5 minutes.

Adjust with more water if needed.

Cover the pot and allow the flavours to meld over 40 to 50 minutes of simmering.

Finally, season with salt, pepper, and cumin before turning off the heat.

Your dish is now ready to be served.

Lena Igoumenaki

President of the Cretan Cuisine Festival Association