Best 2 Kleftiko Recipes

Welcome to the world of kleftiko, a traditional Greek dish that captures the essence of slow-cooked, fall-off-the-bone lamb. This culinary masterpiece, with its tender meat and aromatic broth, has been passed down through generations, embodying the rich cultural heritage of Greece. As you embark on your journey to find the best kleftiko recipe, let us guide you through the steps to create a dish that will tantalize your taste buds and transport you to the heart of the Mediterranean.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Choose the right cut of lamb. For kleftiko, you'll want to use a shoulder or leg of lamb. These cuts are tough but flavorful, and they cook well in the slow, moist heat of the oven.
Marinate the lamb. Marinating the lamb in a mixture of olive oil, lemon juice, garlic, and herbs helps to tenderize the meat and infuse it with flavor.
Cook the lamb slowly and low. Kleftiko is traditionally cooked in a clay oven, but you can also make it in a regular oven. Just be sure to cook the lamb at a low temperature (around 300 degrees Fahrenheit) for several hours, or until the meat is fall-off-the-bone tender.
Add vegetables to the pot. Vegetables such as potatoes, carrots, onions, and tomatoes are often added to kleftiko. The vegetables cook in the lamb's juices, and they soak up all the delicious flavors.
Serve kleftiko with a side of rice or potatoes. Kleftiko is a hearty and flavorful dish that pairs well with a simple side dish such as rice or potatoes.

Conclusion:

Kleftiko is a delicious and easy-to-make dish that is perfect for a special occasion. The lamb is cooked slowly and low, resulting in a tender and flavorful meat that falls off the bone. The vegetables are cooked in the lamb's juices, and they soak up all the delicious flavors. Kleftiko is a hearty and flavorful dish that is sure to please everyone at the table.