• 3 fl. groat or couscous
    • 2 tbsp. butter (sheep and goat) or olive oil
    • 2 medium carrots cut into matchboxes
    • 1 cup almonds
    • 3 tbsp. Pine
    • 3 tbsp. Aegean peanuts cut in half
    • 10 dried dates unburned and finely chopped
    • 10 dried chopped apricots
    • 2 tbsp. mavrodaphne or other sweet wine
    • 2 tbsp. Chopped parsley
    • salt
    • Freshly ground pepper



For groat pilaf , first rinse the groat in a strainer under running water, put it in a bowl and cover with boiling water (2 fingers above its surface). Stir well with a spoon and cover the bowl. Allow to soak for 20΄ until all the water is drunk and doubled in volume.


In the meantime, melt the butter in a low heat and saute the chopped carrots for 7΄-8΄. Add the peanuts, pine nuts, almonds and saute for 3΄-4΄. Finally we add the apricots, dates and wine. We let it steam about 2΄-3΄.



In a frying pan, add the melted groat, salt and pepper and mix well with a spoon. Sprinkle with parsley and cover with a clean towel.


Remove from heat and leave the pilaf covered for 10΄ to flavor. Serve on a platter and garnish with the yogurt if desired. The groat pilaf perfectly accompany pork, hunting and poultry.