Best 2 Kleftiko Recipes

Kleftiko is a traditional Greek dish that is typically made with lamb, potatoes, and vegetables, all slow-cooked in a sealed container. It is believed to have originated from the Greek word "kleftis," which means "thief," as it was a dish that was often prepared by shepherds and outlaws who would steal sheep and cook them in caves or hidden places. Kleftiko is typically cooked in a clay oven or pot, but it can also be made in a regular oven or slow cooker. There are many variations of kleftiko, but the most common ingredients include lamb, potatoes, onions, garlic, tomatoes, and herbs such as oregano and thyme. Some recipes also include vegetables such as carrots, celery, and peppers. Kleftiko is a hearty and flavorful dish that is perfect for special occasions or a weekend feast. It is also a great way to use up leftover lamb.

This article includes three different recipes for kleftiko, so you can choose the one that best suits your taste and budget. The first recipe is for a traditional kleftiko made with lamb shoulder, potatoes, and vegetables. The second recipe is for a simplified kleftiko that uses lamb chops instead of lamb shoulder. The third recipe is for a vegetarian kleftiko that is made with tofu instead of lamb.

No matter which recipe you choose, you are sure to enjoy this delicious and authentic Greek dish. Kleftiko is a perfect way to experience the flavors of Greece and impress your friends and family with your culinary skills.

Let's cook with our recipes!

KLEFTIKO

Kleftiko image

This is a Greek recipe from a Mediterranean cookbook, using marinated lamb steaks or chops that are slow-cooked for an unbeatable, tender flavor. The dish is sealed like a pie, with a flour dough lid to trap in the flavor, but a tight fitting foil cover will work, too. Prep time includes time for marinating.

Provided by east coast nellie

Categories Lamb/Sheep

Time 6h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lemon, juice of
1 tablespoon chopped fresh oregano
1 teaspoon salt (or, to taste)
1/2 teaspoon ground black pepper
4 lamb leg steaks or 4 lamb chops (bone-in)
2 tablespoons olive oil
2 large onions, thinly sliced
2 bay leaves
2/3 cup dry white wine
2 cups plain flour

Steps:

Mix together the lemon juice, oregano and salt and pepper and brush over both sides of the lamb.
Leave to marinate for at least 4 hours or overnight.
Preheat oven to 325 F.
Drain the lamb, reserving marinade, and dry lamb with paper towel.
Heat olive oil in frying pan and cook lamb over high heat just until browned on both sides.
Transfer the lamb to a shallow pie dish.
Scatter the sliced onions and bay leaves around the lamb, then pour the white wine and the reserved marinade on top.
Mix the flour with sufficient water to make a firm dough.
Moisten the rim of the pie dish.
Roll out the dough on a floured surface and use to cover the dish so that it is tightly sealed.
Bake for 2 hours, then break away the crust and serve the lamb hot.
Potatoes make a great accompaniment.

ARNAKI KLEFTIKO (BANDIT'S LAMB)

Arnaki Kleftiko (Bandit's Lamb) image

This recipe is an adaptation of a dish fixed in the mountains by guerillas (bandits) who needed to cook without being seen. They placed the meat on coals in a hole, covered it up, and let it cook for up to 24 hours. No trace of any stolen animal, and no smell of cooking meat to give them away.

Provided by Member 610488

Categories One Dish Meal

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 lbs leg of lamb
12 garlic cloves, peeled
6 ounces cheese, cut in cubes (kefalotyri, pecorino)
1 tablespoon olive oil
4 lbs baking potatoes (peeled and cut in half or quarters)
3 medium carrots, cut in chunks
sea salt
fresh ground black pepper
5 sheets of parchment cooking paper
water

Steps:

Preheat the oven to 480°F
Rub the lamb with a little olive oil, and sprinkle with salt and pepper to taste.
With a sharp knife, pierce the lamb and insert a clove of garlic and a piece of cheese into each opening. Do this until the cloves are all inserted into the lamb.
Drizzle the potatoes and carrots with any remaining oil, season to taste with salt and pepper.
On a clean work surface, spread out the parchment sheets and lay the lamb in the center, with the potatoes and carrots. If there is any remaining cheese, add as well.
Close the parchment paper and secure well, tucking the sides underneath to make a packet.
Fill a roasting pan 1/3 full of water, add the packet and cook for 2 hours 30 minutes, adding more water to the pan as needed to keep from getting dry.
When done, lift the entire packet onto a serving platter, and cut open at the table to serve.
Alternate preparation: Cut meat into serving size portions and wrap each portion, together with portion-size serving of potatoes and carrots, individually. Set side by side in roasting pan to cook, and serve one packet to each plate.

Tips:

Select the Right Cut of Lamb: Choose a cut that is suitable for slow cooking, such as lamb shoulder or leg. These cuts are known for their rich flavor and tenderness when braised.
Marinate the Lamb: Marinating the lamb in a flavorful mixture of herbs, spices, and liquids helps enhance its taste. Common ingredients used for marinades include olive oil, garlic, lemon juice, oregano, and thyme. Allow the lamb to marinate for several hours or overnight to absorb the flavors.
Use Quality Ingredients: The quality of your ingredients directly impacts the final dish. Use fresh herbs, aromatic spices, and ripe vegetables to create a flavorful and satisfying Kleftiko.
Control the Cooking Temperature: Kleftiko is traditionally cooked in a wood-fired oven at a low temperature for an extended period. If using a conventional oven, aim for a temperature around 300-325°F (150-165°C). Slow cooking allows the meat to become fall-off-the-bone tender and the flavors to meld together.
Braise in Parchment Paper: Wrapping the lamb in parchment paper before cooking helps retain moisture and creates a flavorful cooking environment. The parchment paper also prevents the meat from drying out.
Add Vegetables: Incorporate a variety of vegetables into your Kleftiko to create a complete and nutritious dish. Common vegetables used include potatoes, carrots, onions, and tomatoes. The vegetables absorb the delicious cooking juices and add a vibrant touch to the dish.
Garnish and Serve: Once the Kleftiko is cooked, garnish it with fresh herbs such as parsley or cilantro. Serve it hot with a side of pita bread, rice, or roasted potatoes. The tender meat and flavorful sauce pair perfectly with these accompaniments.

Conclusion:

Kleftiko is a traditional Greek dish that showcases the beauty of slow-cooked lamb marinated in aromatic herbs and spices. Its rich flavors, tender meat, and vibrant vegetables make it a delightful meal for any occasion. Whether you are cooking Kleftiko in a wood-fired oven or a conventional oven, the key is to use quality ingredients, control the cooking temperature, and allow the flavors to develop over time. With a little patience and attention to detail, you can create an unforgettable Kleftiko that will impress your family and friends.