One of the best parts of visiting the same market for several years is building relationships with the farmers. I buy fresh herbs from this farm because he has the best price, cherry tomatoes from that one because they’re the sweetest, and I always buy goat cheese and kefir from Glades Ridge Dairy. Their chevre is a fridge staple, and I’ve been experimenting with using their kefir as a locally-available substitute for yogurt and buttermilk. Recently they started selling ground goat, too, so this week I decided to try some out. I’ve cooked goat many times before but never boneless ground meat. I wanted to highlight the flavor of goat, which to me is like less-strong lamb or maybe extremely tender venison.
This is a perfect light dinner and relatively quick if you already have pita or naan you want to use up. It’s also wide open to variation. I substituted several ingredients from the original recipe to fit what I bought that day at the market and already had in the pantry; you can do the same for what’s in season where you live. I served the sfeeha with chevre and tomato-cucumber-thyme salad on top, and sauteed baby zucchini and crookneck squash and roasted mini-potatoes as side dishes. The combination of goat meat and chevre is fantastic.
1 1/2 lb Glades Ridge Dairy ground goat meat
large handful of fresh parsley, leaves and stems, chopped
3 large green onions, chopped
2 tbl olive oil
2 tbl pomegranate molasses
1 tbl ketchup
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1/4 tsp pepper
1-2 tbl cold water
4 oz chevre, crumbled
6 pieces of naan, flatbread, or pita
Heat oven to 375. Combine goat meat through pepper in a food processor. Start blending, adding only as much water as necessary to help the meat mixture through the blades. Only blend in short pulses until the pomegranate molasses, ketchup and spices are incorporated. Next place 3 of the flatbreads on a baking sheet. Using a stout spoon, place a scoop of the meat mixture on each bread. Spread the meat mixture carefully over the bread, leaving a small border around the edge. Place in the oven and bake until the meat is cooked through and the bread is starting to brown, about 10 minutes. While the first batch is baking, prepare the salad, then bake the second batch. Let sfeeha rest for at least 5 minutes before serving.
1 large tomato, mostly deseeded and chopped
1 large or three small cucumbers, chopped
1 can of hearts of palm, drained, rinsed and chopped
small handful of parsley, chopped
5-6 sprigs of fresh thyme, leaves stripped off and chopped
2 tbl capers, chopped
3 tbl white balsamic vinegar
1/4 olive oil
salt and pepper
Combine in a bowl and let sit for at least 20 minutes to let the flavors meld. Taste for salt & pepper before serving on top of the sfeeha.
Full disclosure- I received one package of ground goat for free but my opinions are my own.