Recipe
Goat sauté, which was frequently preferred in the past due to the high number of goats, is prepared by arranging pieces of goat meat in a tray, adding tomatoes, peppers, and garlic, and then baking it in the oven. Cooked over approximately three to four hours, the dish is optionally served with tandoor bread and bulgur pilaf and traditionally shared communally at the table. As the goat is well adapted to Ankara’s climate, vegetation, and overall geography, and is believed to feed by gently blowing aside herbs rather than uprooting them, its meat has long been considered cleaner and of higher quality. For this reason, goat sauté enjoyed considerable popularity during a certain period.