Goose Tandoori

Ingredients:

• 1 (approx. 2.5 – 3 kg) goose
• Enough water
• 3 cups of İpek coarse bulgur

For the topping:

• 1 tea glass of vegetable oil
• 2 tablespoons of tomato paste
• 1 tea glass of yogurt
• 1 teaspoon each of red pepper flakes and black pepper

Preparation:

Wash the goose thoroughly with plenty of hot water. Add enough water to cover it and boil for 2-2.5 hours, then drain. Place the goose on an oven tray. For the topping, mix vegetable oil, tomato paste, yogurt, red pepper flakes, and black pepper in a bowl. Brush this mixture all over the goose. Bake in a preheated 150°C oven until golden brown. Put the bulgur in a pot and add enough water to cover the goose (if it’s not enough, add hot water). Cook over medium heat until the water is absorbed. After cooking, let the goose rest for a while before serving. Serve the goose sliced or in pieces. Bon Appetit!