Roasted Goat with Hilopites in tomato sauce

I always jumped with joy whenever my mom would say the magic words: “Today we will be having Roasted Goat with Hilopites”. This is my favorite dish of all time! A Sunday family dinner with only 5 ingredients that is so delicious you will remember it for years to come!

Roasted goat with Hilopites, my childhood favorite!

This is my favorite dish since I was a small child! My cravings for this dish remained the same for all these years like the first time I tried it when my mother cooked it for us. I can’t even begin to describe how delicious this recipe is and it only needs 5 ingredients perfectly cooked together!

What is Hilopites / Xilopites?

Hilopites, Hylopites, or Xilopites are Greek pasta made from eggs, flour, and milk. Their shape can vary depending on the brand from long strips like tagliatelle, to short strips, and some brands have square-shaped Hilopites.

Hilopites is pronounced in Greek: Hee-lo-pee-tes. They require very little cooking time and can be cooked in the oven, with the meat of your choice, or you can add them to soups. Either way, they are delicious and definitely worth a try!

Roasted Goat with Hilopites in tomato sauce

Prep: 5m | Cook: 2h 30m | Total: 2h 35m | Serves: 3

Ingredients:

1.5kg Goat* shoulder or leg
250g Hilopites pasta
4 ripe Tomatoes, grated
3 cloves of Garlic, roughly chopped
6 Tbsp Olive oil, divided
Salt / Pepper to taste
Kefalotyri cheese, grated (Optional)

Instructions:

Add the goat to a medium size pan, season it with salt and pepper on all sides, add 3 Tbsp of Olive oil and massage it so it gets a nice coating.
Cover it with 2 sheets of wet parchment paper and add 1 sheet of aluminum foil on top.
Bake at 160C /320C for 1 hour covered.
Then take out the parchment paper and the aluminum foil and bake it uncovered for another 1 hour or until it’s cooked to your liking.
Check after half an hour and if it is dry, add 1/2 cup of water.
After 1 hour, remove the goat from the baking pan and place it into a deep dish covered, to keep it warm.
Pour the grated fresh tomatoes and garlic into the baking pan where the goat was baked and deglaze it with a wooden spoon.
Bake at 200C /400F for 30 minutes.
Add the Hilopites to a pot with boiling water, stirring constantly so they don’t stick, for 1 minute.
Drain them and add to the pan along with 2 Tbsp olive oil and a pinch of salt and pepper.
Bake at 200C /400F for 5 minutes.
Serve with grated Kefalotiri cheese and enjoy!

Notes:

You can replace Goat with Lamb if you prefer because it cooks exactly the same.
If you live in a country where you can’t find decent fresh ripe tomatoes, you can replace them with whole canned tomatoes cut into cubes.

Did you make this recipe? Or are you planning to make it? Let me know in the comments below, tag me on Instagram @freshpiato or show me your photos on Pinterest!