AI-generated image

Share this recipe

Kars kazı

Name: Kars kazı
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Cuisine: Turkish
Ingredients: 4.5 kg whole goose; 2 tbsp coarse salt; 1 tsp black pepper; 500 ml water; 1 onion; 400 g coarse bulgur; 1 tbsp tomato paste; 800 ml hot chicken stock or goose pan juices topped up with water; 1 tsp salt

Roast goose with bulgur pilaf

Kaz: Kars roast goose served over bulgur pilaf cooked in the goose fat

Features:High protein Dairy free

Cuisine:

Turkish

In Kars, geese are raised all summer, slaughtered in the first frosts, salted and hung in the cold air, then roasted through the winter for weddings and long family dinners. The crisp-skinned meat is served on a bed of bulgur pilaf cooked in the goose's rich fat and broth, and nothing else is needed but pickles and ayran. This home version uses a fresh goose, salted for a day in the fridge. Common mistake: not pricking the skin, which traps the fat and leaves the skin flabby. Roast until the thickest part of the thigh reaches 74 °C and the juices run clear. Chef's tip: pour off the fat during roasting and keep it; a spoonful in the pilaf and the rest for roast potatoes.

Total time: 240 min
Difficulty: hard
Serves: 8

One step at a time, big text, timers, read-aloud. Your screen stays on.

Ingredients

Serves8

For the goose

9 ⅞ lb whole goosegiblets removed
2 tbsp coarse salt
1 tsp black pepper
2 cups water

For the bulgur pilaf

1 onionchopped
14 oz coarse bulgur
1 tbsp tomato paste
3 ¼ cups hot chicken stock or goose pan juices topped up with water
1 tsp salt

Shop this recipe on Amazon

What you'll need

Baking tray

Spices & pantry

Fresh ingredients (1)

onion

Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.

Method

0/8 done

Step 1: The day before, rub 9 ⅞ lb whole goose inside and out with 2 tbsp coarse salt and 1 tsp black pepper. Leave uncovered on a rack in the fridge overnight so the skin dries.
720 min
Step 2: Heat the oven to 350°F (325°F fan). Prick the skin all over, especially the fatty parts, without piercing the meat.
Step 3: Set the goose breast side down on a rack in a deep roasting tin and pour 2 cups water into the tin. Cover with foil and roast for 1½ hours.
90 min
Step 4: Pour the fat and juices out of the tin into a bowl. Turn the goose breast side up, uncover and roast 1–1½ hours more, until the skin is crisp and brown and the thickest part of the thigh reaches 165°F with clear juices.
90 min
Step 5: Rest the goose for 20 minutes under loose foil. Meanwhile, skim 3 tablespoons of fat from the bowl; keep the juices underneath for the pilaf.
20 min
Step 6: Heat the goose fat in a pan and fry 1 onion for 6 minutes. Add 14 oz coarse bulgur and 1 tbsp tomato paste and stir 2 minutes.
8 min
Step 7: Pour in 3 ¼ cups hot chicken stock or goose pan juices topped up with water and 1 tsp salt, cover and simmer over a low heat for 15 minutes until absorbed. Rest 10 minutes off the heat, covered.
25 min
Step 8: Spread the pilaf on a platter, carve the goose into pieces and lay them on top.

Nutrition per serving

Calories: 780 kcal
Protein: 52 g
Carbs: 40 g
Fat: 45 g
Fibre: 6 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does kars kazı take?: About 240 minutes in total: 30 minutes to prepare and 210 minutes to cook.
How many people does it serve?: 8 as written. Change the servings above the ingredients and every amount scales to match.
What can I use instead of onion?: 2 shallots per onion.

Reviews

No reviews yet. Be the first to cook it.

Rate this recipe

Pork souvlaki

This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.

32 min

Greek Meat

by KrazyBadal 1 views

Pfälzer SaumagenStuffed pig's stomach

Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.

225 min

German Meat

by KrazyBadal 1 views

Chha goshtLamb in buttermilk gravy

Up in the hill villages of Himachal Pradesh, where flocks are walked to summer pastures, lamb is often cooked in chhaachh, the thin buttermilk left after churning butter. Thickened with a spoonful of gram flour, it makes a pale, gently sour gravy that is milder and lighter than the red curries of the plains, and it is a favourite at dhams, the festive meals of the Kangra and Chamba valleys. Serve it with steamed rice or makki ki roti. Chef's tip: whisk the gram flour into the buttermilk until there are no lumps before it goes near the pot; once it hits the heat, any lumps stay lumps.

105 min