{"id":6363,"date":"2020-11-29T11:06:00","date_gmt":"2020-11-29T09:06:00","guid":{"rendered":"https:\/\/baketheclick.gr\/?post_type=project&p=6363"},"modified":"2025-11-06T14:13:43","modified_gmt":"2025-11-06T12:13:43","slug":"traditional-goat-giouvetsi","status":"publish","type":"project","link":"https:\/\/baketheclick.gr\/en\/recipe\/traditional-goat-giouvetsi\/","title":{"rendered":"Traditional goat giouvetsi"},"content":{"rendered":"
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NOTES<\/p>\n

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  1. The peeled onion will help to absorb any unpleasant smells of the meat.<\/li>\n
  2. After slow cooking the meat, you can let it cool completely. It is better to cook the meat the night before. Next morning, you\u2019ll be able to remove any fat that might have been accumulated onto the surface of the broth.<\/li>\n
  3. Mizithra or Myzithra cheese is a hard salted cheese made with sheep and goat milk.<\/li>\n<\/ol>\n

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