Dish

Kleftiko

Greek slow-cooked lamb

Kleftiko is made by marinating lamb in a mixture of olive oil, lemon juice, garlic, and various herbs such as oregano and thyme. The marinated lamb is then wrapped in parchment paper and slow-cooked in the oven for several hours. Potatoes, onions, and tomatoes are added to the dish halfway through the cooking process. The result is a tender and flavorful dish with a crispy outer layer. Kleftiko is typically served with a side of Greek salad and crusty bread.

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Meat Dish› Lamb/Mutton Dish

Origins and history

Kleftiko has its roots in Greece and is a popular dish in the country. The dish is often associated with the island of Zakynthos and is a staple at local tavernas. The dish has also gained popularity in other parts of the world, including the United States and Europe.

Dietary considerations

Kleftiko is not suitable for vegetarians or vegans. It is also not recommended for individuals with lactose intolerance or those who are allergic to dairy products.

Variations

There are several variations of Kleftiko, including the addition of feta cheese and olives. Some recipes also call for the use of lamb shanks instead of lamb shoulder.

Presentation and garnishing

Kleftiko is typically served in parchment paper, which is opened at the table to reveal the tender and flavorful lamb. The dish is often garnished with fresh herbs such as parsley and mint.

Tips & Tricks

To ensure that the lamb is tender and flavorful, it is important to marinate it for at least 4 hours before cooking. It is also important to cook the lamb slowly and at a low temperature to ensure that it is cooked evenly.