Mizithra Arni Skopelos Food

MIZITHRA-ARNI SKOPELOS

Mizithra-Arni Skopelos image

Provided by Cat Cora

Time 2h30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 pounds small rustic bread, unsliced
2 tablespoons extra virgin olive oil, plus 4 tablespoons
2 onions, minced
2 garlic cloves minced
4 plum tomatoes, chopped
1 1/2 pounds lamb sirloin, diced
1/2 teaspoon chile flakes, crushed
2 sprigs fresh oregano, chopped
Salt and freshly ground pepper
1 cup mizithra, grated

Steps:

Preheat oven to 400 degrees F. Cut bread in half lengthwise and scoop out a cavity in both halves, being careful not to rip bread or leave too thin a crust. It should be 3/4-inch thick. On medium heat, in 2 tablespoons olive oil, saute the onions until translucent, add in the garlic and tomato. Cook for 3 to 4 minutes and set aside and let cool. In a bowl, toss together the lamb, chili flake, oregano, salt and pepper. Add in the onions, garlic, and tomatoes. Blend well. Brush insides of the bread with remaining 4 tablespoons olive oil and sprinkle with grated cheese. Fill bottom half of bread cavity with the meat and carefully place top half over it, securing tightly. Wrap with aluminum foil and bake for 1 1/2 to 2 hours. Slice crosswise and serve warm.

ARNI PSITO: SPIT ROASTED TRADITIONAL GOAT OR LAMB

Arni Psito: Spit Roasted Traditional Goat or Lamb image

Provided by Cat Cora

Categories main-dish

Time 4h30m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 leg of lamb or goat
8 small sprigs rosemary
3 cloves garlic, sliced thinly
1/4 cup olive oil
1 tablespoon dry oregano, chopped fine
1 lemon, juiced
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon fresh oregano, chopped fine

Steps:

Preheat the oven to 500 degrees F.
Make sure the lamb is cleaned well and any hard fat is trimmed off. Make 8 slits in the leg and stuff them with the rosemary sprigs and garlic cloves. Rub the leg with the olive oil, dry oregano, lemon, salt, and pepper. Roast for about 30 minutes.
Lower the heat to 375 degrees F. Add water to the pan, if needed. Cook for about 3 1/2 hours. Remove from the pan and let rest. Skim the fat from the pan juices and pour into a bowl with the fresh oregano.

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