Using a delicious mix of simple ingredients and a traditional cooking method, Kleftiko highlights the creativity of the Cypriot people. The name ‘Kleftiko’ means ‘stolen’. This is because, in times of war, the meal would be left cooking by villagers undetected in an outside clay oven using very low but intense heat. This would result in a meal that allows the meat to simply slip off the bone. Avoiding detection, soldiers would covertly come down from the mountains during the night and steal the food away with them. Today, both locals and visitors cherish this signature dish. This has made it an essential culinary experience for anyone visiting Cyprus.
HOW TO MAKE CYPRUS KLEFTIKO
Ingredients:
6 pieces of large chunks of lamb shoulder or shanks
9 large potatoes
1 head of garlic
2 whole onions cut into eight pieces
1 tablespoon of dried rosemary
2 tablespoons of dried thyme
The juice of 1 lemon
1 tablespoon of olive oil
1 teaspoon of salt
1/2 a teaspoon of black pepper
Instructions:
Preheat the oven to 160°C or 320°F.
Mix the onion, garlic, rosemary, thyme, lemon juice, olive oil, salt, and black pepper together in a large mixing bowl, creating a marinade.
Peel and then halve each potato, and then place them into the marinade along with the lamb.
Work the marinade well into the lamb and potatoes, making sure that everything is well coated.
Place each piece of lamb, along with at least three potato halves, into silver foil, creating a series of individual parcels.
Then place each parcel into an oven tray and then into the pre-heated oven.
Cook for three hours and then reduce the heat to a minimum.
Continue to cook for a further 3 hours on a very low heat.
Remove from the oven and allow the Kleftiko to rest for at least 10 minutes before serving.
