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  • portions: 8-10
  • preparation: 30´
  • cooking time: 210´
  • 2 kg chopped lamp
  • 2 gloves of garlic
  • 4 (red) dry onions
  • 4 green peppers
  • 4 red peppers
  • 4 big mature tomatoes
  • 4 big potatoes
  • 1 cup olive oil
  • 1 bunch parsley
  • fresh oregano
  • 1 tablespoon red pepper
  • salt – freshly pepper
  • 250 gr. chopped goat cheese


Place the meat in a pot with water and boil it for 30 minutes. Meanwhile cut the onions into rings and the peppers into washers. Peel the potatoes and cut them into thin slices as for moussaka. Place them in a pan or a “gastra”. On top place the meat, cover with a layer of onions, then peppers and finally with a layer of tomatoes. Add the garlic. Sprinkle all over parsley, oregano, red pepper and finally add salt and pepper. Drizzle the “katafiotiko” with 1 cup of broth and finally add the cup of olive oil. Cover the “gastra” with a lid, or if we use a pan we cover it with a parchment cooking paper and then we wrap it very well all around with aluminum foil. Bake it in a very well preheated oven in 250° C for 30 ´ and then lower the heat at 160° C. Braise the food for 3 hours. Don’t think that it’s so much time as the temperature is low. In Kozani they bake it during the whole night at 100 ° C until next day afternoon and it turns to be “loukoumi”! At the end we uncover the “gastra”, we sprinkle with cheese and we let it melt so that the food keeps only its oil.