Goat cooked under the saç / on the spit” as prepared in the Finiq area, is one of the most representative dishes of the southern tradition, where the cooking method is closely linked to holidays, family celebrations and village assemblies. In Finiq and the surrounding villages, goat is considered a tender, aromatic meat suitable for slow cooking, so it is often used on special occasions.
When preparingon a spit, the goat is first mixed with coarse salt, local dried oregano and local olive oil, which gives it its characteristic Mediterranean flavor. It is placed on a skewer and slowly roasted over a wood fire, usually olive or oak, turning constantly so that the meat turns golden and remains juicy inside. The aroma it emits during roasting is part of the very atmosphere of the holiday.
In what way?, the preparation takes on an even more homely and traditional character. The pieces of kid are placed in a large iron pot, often with a little onion, garlic, bay leaves and lots of olive oil. A hot grill covered with embers is placed on top of the pot, creating a double-sided roast that tenderizes the meat and makes it fall apart. This dish has a deep, slightly smoky flavor, and is often accompanied by potatoes, pispili or simple salads with tomatoes and oregano.
