The term “kleftiko” suggests lamb or goat meat which is slow-cooked traditionally in a sealed clay oven.
It is a recipe from Cyprus and if it is cooked properly and slowly, it is delicious. There are many variations. Here is an easy, basic version. With this recipe, I’m sure you will steal your loved ones heart. Enjoy!
1 kg lamb meat without the bone
125 gr Extra Virgin Olive Oil (EVOO)
250 gr peas
3 carrots chopped
2 tbsp lemon Juice
3 tbsp of Extra Virgin Olive Oil
3 big potatoes cut in cubes
2 tomatoes sliced
6 pieces of non-stick paper
100 gr of Greek “kefalograviera” cheese (it’s salty enough)
Salt and freshly ground pepper
Wash the meat, drain and marinade the meat with all the spices, the lemon and the olive oil in a large bowl, leave for at least one hour.
Meanwhile, we scald the carrots and peas into salted water. Drain well.
In a pot, pour 3 tbsp of olive oil and sauté the carrots and peas.
In another pot, pour 125 gr of the olive oil and sauté the lamb. Then in the same oil (we add a little if needed) saute the potatoes.
Take 6 pieces of non-stick paper and divide the pieces of lamb, the potatoes, the carrots, the peas and “kefalograviera” cheese equally. On the top, add one tomato slice, salt and pepper and wrap each paper individually.
Use a cotton string to tie them and put them into a clay pot or a simple baking tray.
Bake them for 1 hour at 175o C.
Make sure you serve hot and accompany with a Greek salad.