Goat meat is considered delicate and expressive at the same time. Compared to the eagerly chosen pork or beef, Its taste is mild and deprived of a characteristic fragrance. Chefs compare Kozina to lamb, although many of them point out that it can be more subtle and more aromatic than it, especially when it is properly seasoned. Add -ons are the key here – garlic, rosemary, thyme, bay leaf or cumin – which not only strengthen the natural taste of meat, but also give it a culinary character typical of Mediterranean and Middle Eastern cuisine. In culinary culinary are most often used by a tent and a spatula that work well both in choking and baking and in caring of domestic sausages.
The differences in the taste between Kozina and Pork or beef result primarily from a lower fat content, which makes Goat dishes are lighter, but at the same time they do not lose their clarity. In Italian and Greek cuisine, it is difficult to imagine summer grilling without goat skewers, while in Turkey or Iran, aromatic sausages made with Kozina are popular as the main ingredient. Characteristic for this meat, light sweetness can be balanced by spices with a herbal or spicy profile. In Poland, Kozina still remains a niche product – Practically absent in supermarkets, but it is possible to get in specialized meat stores, at regional fairs or directly at small producers. Interest in this product is gradually growing, especially among people looking for alternatives for fatty meats and inspiring Middle Eastern cuisine recipes.
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In combination with Kozina pork, it is much better, almost in every nutritional respect. It contains more than twice as few calories – in 100 grams of goat meat we will find about 120-130 kcal, while pork, depending on the part of the carcass, provides from 240 to even 300 kcal. The difference is also visible in the fat content – Kozina is a clearly thinner meat, and at the same time much less burdensome for the cardiovascular system. Saturated fatty acids, whose excess in the pork diet leads to an increase in LDL cholesterol, in goat meat they occur in trace amounts. In their place, unsaturated fatty acids appear in their place, supporting hormonal and anti -inflammatory economy.
Although many people choose pork because of the protein content, in fact Kozina may prove to be an equally valuable source – 100 grams contains an average of 20-23 grams of easily digestible proteinswith full amino acid profile. Goat meat also exceeds pork in terms of iron, zinc and calcium, which makes it a better choice in the diet of people with mineral deficiencies. The presence of Kozina is particularly beneficial in the menu of anemia, pregnant women, children and seniors. What’s more, B vitamins – especially B12 and niacin – present in goat’s meat support the nervous system and energy metabolism.
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Kozina, due to the low fat content and a compact meat structure, works best in dishes requiring slow heat treatment. Sleevers, stews and long -cooked soups are classic applications that allow you to fully bring out the taste and maintain juiciness. It is worth choosing meat in the company of root vegetables, onions, garlic, bay leaves or juniper – spices that emphasize its aroma. Additions inspired by Middle Eastern cuisine, such as eggplant, pepper, coriander, cumin and hot peppers, which give the whole depth and exotic expression are also great. Remember that Kozina should be cooked slowly and long – too short or too intensive heat treatment may result in hardness and dryness.
In the case of baking It is necessary to marinate the meat earlier – preferably for a few hours or even all night – in a mixture of olive oil, wine vinegar, garlic, fresh herbs (e.g. rosemary, thyme, marjoram) and spices. Thanks to this, the meat will gain a deeper taste and remain juicy. A tent or a goat’s shoulder are perfect for baking in full, but they are also good as a component of skewers – especially in combination with vegetables and a delicate marinade based on olive oil. An interesting alternative is also Homemade sausages and sausagespopular in Mediterranean countries, especially in Italy and Spain, where Kozina is the base of long -growing products. Regardless of the method of preparation, this type of meat requires careful approach and precision, but in return offers a unique taste and high nutritional value – Particularly appreciated by people who care about a healthy diet.
Source: NowowoPuje.pl
