Kleftiko. which is best? can any greeks help me?!
Answers: When i have Kleftiko in Cyprus it is usually a slow roast lamb shank,but all recipes i have come accross describe a stew with a pastry crust. Which one is truly authentic or best tasting
Lamb shank is the best to use, and, if you can get one, get yourself a tagine to cook it in. Have a look at www.lakeland.co.uk.
I live in Cyprus, and I use one of these, as its the nearest thing I can get to a traditional clay oven!! I just season the lamb, add a little stock, and a bay leaf, and the trick is to cook it on a low heat for as long as possible. I usually cook mine slowly for about five hours! My neighbour is lucky enough to have a clay oven in her garden, and usually cooks her lamb for about eight hours! Its always delicious!
im not really sure but my other half slow
roasts it and it is beautiful!
Greek Lamb Kleftiko
Preparation time*: 1 hour
Cooking time*: 30 minutes
Serves*: 4
Ingredients:
8 lamb loin chops
2 lemons
15ml (1tbsp) dried oregano
15ml (1tbsp) olive oil
2 onions
1 vegetable stock cube
150ml (0.5pt) white wine
Method
Trim any excess fat from the lamb chops. Squeeze the juice from the lemons into a small bowl, add the oregano and olive oil, add the chops, and stir until coated. Leave to marinate for at least 20 minutes or overnight.
Preheat oven to 180°C, 350°F, gas mark 4. Lift the lamb chops out of the marinade, cook them in a non-stick frying pan until well browned on both sides, then place in an ovenproof casserole.
Peel and slice the onions; cook until softened. Add any marinade to the pan, crumble the stock cube into 150ml (1?4pt) of boiling water and add with the wine. Bring to the boil. Season with black pepper. Pour over lamb chops.
Cover the dish with foil and cook for 30 minutes.
Never been served kleftiko with a pastry crust nor have I even seen a recipe for it like that.
I would certainly say the one without the crust is the more authentic... with the crust it may be tasty, but it would just be a lamb pie and not kleftiko LOL