"KLEFTIKO" THE UNFORGETTABLE DISH OF MY CHILDHOOD
Provided by Apollonas Kapsalis
Categories Carnivore Mediterranean Recipes
Time 1h10m
Number Of Ingredients 15
Steps:
- Make small cuts in both sides of the lamb leg with the nose of a well-sharpened knife.
- Cut the cheese into small pieces that will match the garlic halves. Try to fit the halves of cheese and garlic in these small pockets
- Cut the lemon and squeeze it, then rub it all over the meat.
- Add 4 tablespoons of olive oil all over the meat.
- Add salt, black pepper and thyme.
- Cut and place the vegetables on the 6 large parchment papers and then add the meat.
- Add the leaves of rosemary and pour the 60ml - 2.0 fl. oz of lemon juice.
- Add the 40ml - 1.35 fl. oz of olive oil.
- Tight the paper with natural cooking twine to form a package.
- At this point, some juice can leak out. But don't worry about it.
- Tight good with natural cooking twine.
- Add the pan in a preheated oven, at 200°C - 392ºF with a fan for 30 minutes. Then lower the temperature to 180°C - 356ºF and continue baking for 2 more hours.
- Remove the pan from the oven and cut the paper on top with kitchen scissors. Pour some of the sauce on the lamb. Return the baking pan to the oven for another 30 minutes until the lamb gets roasted.
- Let the package 10 minutes out of the oven before serving it. You can serve it with Tzatziki sauce and Greek salad.
Nutrition Facts : Calories 300 cal
KLEFTIKO
Kleftiko is a simple, classic Greek dish of lamb and potatoes. In Georgina Hayden's recipe the lamb is marinated overnight, then wrapped in baking paper with potatoes, onions and herbs and slow-roasted until the meat is falling off the bone.
Provided by Georgina Hayden
Categories Main course
Yield Serves 6
Number Of Ingredients 13
Steps:
- Place the lamb in a large dish and drizzle with plenty of olive oil. Season generously and sprinkle over the oregano and bay leaves. Peel two garlic cloves and cut each into four pieces. Using a sharp knife, pierce the lamb eight times and poke in the garlic. Rub the herbs and oil into the lamb, then cover and place in the fridge overnight.
- Take the lamb out of the fridge 30 minutes before cooking. Heat the oven to 160C/140C Fan/Gas 3. Line a large roasting tin or baking dish with greaseproof paper, ensuring there is enough of an overhang to crimp the edges (you might need to fold two pieces together lengthways to ensure it is wide enough).
- Roughly crush the remaining unpeeled garlic cloves with the flat of a heavy knife. Put the potatoes, onions, tomatoes and garlic in the roasting tin and poke in the cinnamon stick and oregano sprigs, if using.
- Put the lamb on top of the veg and spoon over the marinade from the bowl. Squeeze the lemon juice over the lamb and pour the wine into the bottom of the tin. Take another large sheet of greaseproof paper and wet it under running water. Squeeze out excess water and lay over the lamb, crimping the edges of paper together with the pieces underneath to seal completely. Place in the oven and leave it, untouched, for 4½ hours until the lamb is cooked and very tender.
- Remove from the oven and leave to rest for 10 minutes, then serve with all the vegetables and juices from the roasting tray.
LAMB KLEFTIKO RECIPE (GREEK LAMB COOKED IN PARCHMENT PAPER)
The very best traditional Greek lamb kleftiko recipe (kleftico)! Juicy, tender, melt-in-the-mouth Greek lamb cooked in parchment paper with fluffy potatoes.
Provided by Eli K. Giannopoulos
Categories Main
Time 4h30m
Number Of Ingredients 15
Steps:
- To prepare this Greek lamb kleftiko recipe, start by washing thoroughly the lamb and cut into portions (approx. 5*6 cm). Place in a large bowl or basin and set aside.
- Prepare the vegetables for the lamb kleftiko. Cut the onions in half and then in four wedges. Cut the peppers in 2-3 cm chunks and slice 2 cloves of garlic. Add the vegetables in the bowl with the lamb and pour in the olive oil, white wine and lemon juice. Add the mustard, 2 whole cloves of garlic, sprinkle with oregano and season with salt and pepper. Use your hands to blend all the ingredients together. Cover the bowl with plastic wrap, chill and let marinade for at least 2 hours. It's best to leave the meat for the lamb kleftiko marinade overnight, to soak up all the wonderful flavours.
- Once the meat for the lamb kleftiko is marinated, return the lamb at room temperature. In the same bowl add the cheese (cut into 2cm cubes) and blend. Preheat the oven to 180C.
- To prepare the potatoes for this lamb kleftiko recipe, peel the potatoes and cut in four pieces. (The lamb kleftiko will require about 2 1/2 hours baking, so it's best to cut the potatoes in large pieces, to keep their shape.)
- Now it's time to wrap the lamb kleftiko in parchment paper. Lay 4 long pieces of parchment paper to form a star. Pop the potatoes in the centre of the parchment paper and season with salt and a pinch of oregano. Pour the marinade from the lamb over the potatoes and set the lamb and vegetables on top of the potatoes. Layer with the sliced tomato and enclose the lamb kleftiko into a pouch. To enclose the lamb kleftiko hold the parchment paper from the edges, crosswise and grab with your hand in the middle, just above the stuffing and squeeze. Use the kitchen string to tie tightly the whole thing together, just above the stuffing and lift into a roasting tin.
- Roast the lamb kleftiko in the oven for about 1 hour 45 minutes until tender. Remove the tin from the oven and increase the temperature to 220C. Unwrap the lamb kleftiko and scrunch the parchment paper under the rim of the tin. Baste the lamb with the juices and return in the oven for a further 20 mins until browned. Remove the pieces of lamb from the pouch and wrap them in some foil to rest. Toss the potatoes and return in the oven for about 20 minutes, until nicely coloured.
- Return the lamb pieces in the roasting tin and serve the lamb kleftiko as it is. Enjoy!
Nutrition Facts : ServingSize 1, Calories 714kcal, Sugar 4.8g, Sodium 1236.9mg, Fat 37.2g, SaturatedFat 11.8g, UnsaturatedFat 23.1g, TransFat 0g, Carbohydrate 33.4g, Fiber 5.5g, Protein 57.4g, Cholesterol 152mg
ARNI KLEFTIKO (REBEL LAMB)
The verb 'klevo' in Greek means 'to steal'. This delicious lamb dish is called 'kleftiko' because, it is said, that when Greeks were fighting to liberate themselves from Ottoman Rule and hiding in the mountains, they would seal all the ingredients for this dish in a clay pot, bury it with hot coals under ground, cover with dirt, and allow it to braise, slowly, until done. This way, there were no delicious cooking smells in the air to betray their presence and bring the Ottomans to their hide-out. A romantic story - a lovely dinner. Don't forget some good red wine. Many, for lack of a clay pot (like a bean pot) wrap their kleftiko up well in parchment (a couple of layers) and braise that way.
Provided by evelynathens
Categories One Dish Meal
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- In a large bowl, combine all ingredients together and toss well with scrupulously clean hands until everything is well-coated. Season generously with pepper, but go a little easier on the salt than you normally would cause the cheese will also lend its salt to the finished dish.
- If you have a large clay pot, like a bean pot, assemble the ingredients there, cover with lid, and proceed with recipe. If not, cut 6 large sheets of parchment, distribute the kleftiko mixture evenly amongst the 6 sheets, and wrap up envelope-style. You may need to double-wrap cause you don't want any of the lovely juices this recipe emits to get lost in drainage while braising. A large, covered casserole would work well, too. Basically what you want to do is have as little liquid escape during cooking as possible.
- Braise, in the oven, for 3 to 3 1/2 hours. You want the meat to be falling off the bone. Yes, the potatoes and carrot will be very soft and tender, but will be permeated with a deep-rich flavour. Do not judge this dish by the cooking standards you are used to - remember its origins - the conditions these people lived under -- this is gourmet food created during a time of rebellion and should be enjoyed under its own standard.
Nutrition Facts : Calories 461.4, Fat 18.5, SaturatedFat 2.6, Sodium 37.3, Carbohydrate 58.9, Fiber 8.1, Sugar 6.6, Protein 7.1
LAMB KLEFTIKO
Seal a leg of lamb in a parcel then roast it long and slow with garlic, lemon, herbs and potatoes to soak up the delicious juices
Provided by Good Food team
Categories Main course
Time 5h30m
Number Of Ingredients 21
Steps:
- Crush together the garlic cloves and 1 tsp salt using a pestle and mortar. Add the herbs, lemon zest, cinnamon, some black pepper, crush a little more, then stir through 2 tbsp of the olive oil.
- Using a sharp knife, create lots of holes all over the lamb, and rub in the paste, pushing it deep into the holes. Transfer the lamb to a large food bag, pour in the lemon juice and marinate overnight.
- The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 160C/140C fan/gas 3.
- Lay 2 long pieces of baking parchment on top of 2 long pieces of foil - one widthways, the other lengthways to form a cross. Pop the potatoes in the centre of the parchment and toss with the remaining oil and some seasoning. Bring up the sides of the foil, then pour the marinade from the lamb over the potatoes and throw in the bay leaves.
- Set the lamb on top of the potatoes and scrunch the foil together tightly to completely enclose the lamb. Lift into a roasting tin and roast in the oven for 4½ hrs until very tender.
- Remove tin from the oven and increase the temperature to 220C/200C fan/gas 7. Unwrap the parcel and scrunch the foil and parchment under the rim of the tin, baste the lamb with the juices and return to the oven for a further 20 mins until browned. Remove the lamb from the tin, wrap in foil and rest.
- Turn the potatoes over and return to the oven for 30 mins, then season with salt. While the potatoes are cooking, stir together all the ingredients for the yogurt.
- Combine the red wine vinegar, oil and some seasoning to make a dressing for the salad. Toss together the remaining salad ingredients, adding the dressing when you're ready to eat. Serve the lamb with the potatoes and meaty juices, with the salad and yogurt on the side.
Nutrition Facts : Calories 729 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 57 grams protein, Sodium 2.3 milligram of sodium
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