1 ½ kg goat in small pieces
2 carrots
3-4 clones celery
1 celery root
3-4 tbsp. olive oil
1 clove garlic
1 dry onion
2 tbsp. tomato juice
500 ml marouva wine
1 laurel leaf
1 stick cinnamon
2 sticks carnation
salt, fresh pepper


Heat the meat in the olive oil. Add the garlic and the onion. Then, add the peel and after 2 minutes of it, put carrots, celery and celery root. After they wither a little, we add marouva wine. Add the herbs. Add some water just to cover the materials. Low the heat, cover and simmer for about an hour. Transfer to a large oven dish and cut tirozouli into small pieces. Cook for another 30 minutes.

Eva Parakentaki

Food lover and food blogger .. mama mia … the hunter of joy and prosperity … that has come into contact with the Cretan nature … the harvest … and the passionate continuity of the Cretan gastronomic culture!