Using a delicious mix of simple ingredients and a very traditional method of cooking, Kleftiko highlights the creativity of the Cypriot people. The name ‘Kleftiko,’ translates to stolen and this is because at times of war, the meal would be left cooking in an outside stone oven on a very low heat. This cooking method meant that it would avoid 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 kleftiko, making 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 into a large mixing bowl creating a marinade.Â
Peel the potatoes and cut each one into two.
Work the marinade well into the lamb and potatoes making sure that they everything is well coated.
Place each piece of lamb and three potato halves into silver foil creating individual parcels.
Place each parcel into an oven tray.
Place the oven tray into the pre-heated oven and cook for three hours.Â
Reduce the heat to a minimum after 3 hours and continue to cook for a further 3 hours.
Remove from the oven and allow the Kleftiko to rest for at least 10 minutes before serving.
