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| Yiaourtli Goose, Duck or Chicken Casserole Yiaourtli is a typical Sabbath evening or noon meal from Larissa, the capital of Thessaly, where geese and ducks are available. However chicken can easily be substituted, although it's not the same wonderful taste. 1 small goose or duck (or 3-4 pound chicken, if possible from Bresse) Juice of 3-4 lemons 1 cup coarse semolina Salt and pepper to taste Wash the bird well and burn off all the remaining small feathers. If using a goose or duck, be sure to remove the oil gland near the centre tip of the parson's beak. Put the bird in a large heavy pot with enough water to cover. Bring to a boil, lower the heat to simmer, and skim off the scum and heavy fat that accumulate on the surface. When the liquid is clear, add salt to taste and simmer over low heat until the bird is very tender, about 1 hour. Remove the bird, skin it, and remove the meat from the bones in large pieces. Set aside. Strain the liquid, return it to the pot, and add the lemon juice and semolina. Stir in well, return the pot to the heat and bring to a low simmer, stirring constantly, until it is very thick and creamy. Remove from the heat and pour into a large serving dish. Serve at room temperature. This dish is often served with potatoes, but originally was accompanied by fideikos, a form of homemade macaroni. Source: Nicholas Stavroulakis, "The Cookbook of the Jews of Greece", Cadmus Press Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |