0 0
Kleftiko

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Kleftiko

Cuisine:

Kleftiko is a traditional Greek slow-cooked stew, usually made from lamb, potatoes, hard cheese and Mediterranean herbs.

  • 210
  • Serves 4
  • Medium

Ingredients

Directions

Share

Kleftiko is a traditional Greek slow-cooked stew, usually made from lamb, potatoes, hard cheese and Mediterranean herbs. Interestingly, kleftiko shares the same source with more familiar terms such as kleptomania or kleptocracy.

Kleftiko Origin

Besides being a mouth-watering dish, the legend of how kleftiko originated is also interesting. It is named after Klephts, which literally means thief. That is, kléptein in Greek means to steal.

The Klephts, under Ottoman rule, were brigands who lived in the Greek countryside. Mostly they were anti-Ottoman insurgents, descendants of Greeks who retreated to the mountains in the fifteenth century to escape Turkish rule. The name of the dish itself could be translated as “in the style of the klephts”.

According to another theory, this dish was made in Cyprus during the 19th century, also at the time of the struggle for liberation from Turkish rule.

To survive, both Greek and Cypriot Klephts, stole, lambs or goats from local shepherds. The meat was prepared in holes in the ground that were sealed with mud so that smoke could not be seen. Hence the custom of preparing today by wrapping the ingredients in baking paper.

Wherever kleftiko really originated is the irrefutable fact that it quickly became very popular and settled in traditional Greek cuisine. Apart from lamb, there are variants with goat or even with pork called exohiko.

With kleftiko, we strongly recommend serving Greek salad. One goes well with another.

This recipe for kleftiko as well as many other Greek recipes I got from my friend Kostas when I visited Thessaloniki.

Steps

1
Done

In a deep bowl make the marinade use the garlic, lemon juice, olive oil, wine, rosemary, bay leaves and oregano.

2
Done

Salt the meat well and coat it thoroughly with the marinade. Cover the meat and marinade bowl with foil and refrigerate for several hours or ideally overnight.

3
Done

Take two pieces of parchment paper approx. 60 cm and fold them in a cross shape. First put the potatoes you cut in half, then put the diced cheese over, and the meat and the rest of the marinade on it. Season with black pepper to taste.

4
Done

Fold the paper over, tie it on top and put it in the baking tray.

5
Done

Bake in the oven for 3 hours at 200-220 degrees. In the last half-hour open the parchment paper that the meat is roast and to get a nice crust. Serve kleftiko with Greek salads.

Ivan Majhen

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Szekely Goulash - Traditional Hungarian Dish
previous
Szekely Goulash (Székely gulyás)
Hungarian Chicken Paprikash (Csirkepaprikás)
next
Chicken Paprikash (Csirkepaprikás)
Szekely Goulash - Traditional Hungarian Dish
previous
Szekely Goulash (Székely gulyás)
Hungarian Chicken Paprikash (Csirkepaprikás)
next
Chicken Paprikash (Csirkepaprikás)

Add Your Comment