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Place setting

Identify the country where these two dishes form a traditional part of the Christmas menu:


For the main dish:

8lb cooked apple

10lb prepared goose

4oz butter

10fl oz stock

5fl oz water


For the dessert:

8oz walnuts

12oz semolina

12oz honey

5oz apricots, dried

5oz raisins

4fl ozs dark rum

10fl oz boiling water


Main dish: Butter the goose and season. Stuff with the apples. Place the goose and the water in the roasting tray and cook in the oven at 230ºC for 45 minutes. Cover with foil and roast for another 150 minutes at 195ºC. Use the stock to make a roast gravy.

Carve the goose and serve, topped with the apple stuffing and coated with gravy.

Dessert: Mix the honey with boiling water and place in a pan with the semolina. Cook, adding more water if necessary.

Soak the raisins in the rum and the apricots in cold water until plump.

Add both lots of dried fruit to the semolina and stir in well. Allow to cool before serving.


  • Christmas is a time of celebration in this country. However, Easter is the greater feasting holiday.

  • The national spirit is made from grain, with cheaper versions being produced from potatoes or beetroot. The name translated means “little water”.

  • A honey and spiced bread known as Prianiki could also form part of this Christmas dinner.

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