Braised Goat with Chios Mastiha, Tomatoes, and Trahana

Trahanas is a rich and really tasty greek traditional pasta and the goat is a meat which is widely used in Greece in different dishes. This dish is really interesting because of the use of Chios mastic. Despite its size, it maitains its taste and combined with the characteristic taste of goat and trahanas, it will offer you an unforgettable dining experience.

This recipe comes from the Chios Gum Mastic Growers Association.


servings4 servings preparation time12 h 30 time4 hdifficultyaveragepricecheap


  • 1 kg lean goat meat
  • 10 g Chios Mastiha tears
  • ½ cup extra virgin olive oil
  • 2 cracked bay leaves
  • 2 crushed garlic cloves
  • 10 caraway seeds
  • 60 ml tomato juice
  • 1.5 tablespoon tomato paste
  • ½ cup water
  • 2 cups chicken stock
  • 1 kg plum tomatoes, peeled, seeded, and finely chopped
  • 2 onions
  • 2 celery stalks
  • 2 pared carrots
  • 200 g trahana
  • salt
  • freshly ground pepper
  • teaspoon ground mastiha tears


  • 1 large or wide pot
  • 1 chinois or fine-mesh sieve
  • 1 deep skillet



To begin with, marinate the meat from the day before. Put in a bowl together with the Chios Mastiha crystals, half of the olive oil, bay leaves, one garlic clove and the caraway seeds.


Heat the remaining olive oil in a large, wide pot. Place in the meat and brown it and brown on all sides.


Add in the tomato juice and paste. Add the water, stock, onions, celery, carrots, and plum tomatoes. Bring to a boil, reduce heat, cover, and simmer for 2 – 3 hours.


If it necessary, add more water as needed during cooking. There should be about 5-6 cups of liquid in the pot at all times.


When the meat is really tender, remove the pot from heat. Remove meat with a slotted spoon and then, strain the pot juices through a chinois or fine-mesh sieve.


Pour half the strained juices (about three cups) into another skillet or saucepan. Bring to a boil and then add the trahana. Simmer until tender, stirring frequently, for about 15 minutes.


Pour the remaining strained juices back into the original pot, together with the meat. Season to taste with salt, freshly ground pepper, and Chios Mastiha powder. Simmer until the sauce is reduced and thick (about 10 minutes).


Serve the meat over the trahana and drizzle with a little raw olive oil.

Enjoy your meal !

Chevreau Braisé au Mastiha de Chios et au Trahana

Leave a thought