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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Kleftico can be made in a terracotta pot, a large casserole dish with a tight fitting lid, or if neither of these are available tightly seal lid of pot with aluminium foil. | 2. Mix all ingredients except for the water and leave to marinate overnight. | 3. Next day, you can prepare this dish in two ways. | 4. Either, | 5. (1) Put all ingredients into the pot with the water. | 6. Or. | 7. (2) Wrap each piece of meat individually with aluminium foil and a small piece of bay leaf, and then pour over the water. | 8. Now cover pot with a tight fitting lid or another layer of aluminium foil and make sure it is tightly sealed. | 9. Bake in a medium oven for 2 – 3 hours until tender. It is advisable to check the water about half way through to make sure it doesn’t go dry. The meat should fall off the bone when ready. | 10. Best Served with roast potatoes, or a rice or wheat pilaf, yogurt and salad; It’s also very nice with jacket potatoes. | 11. Note: Normally lamb is fatty so if you don’t like too much fat simply trim it off before cooking or choose leaner meat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	1 1/2			1816.668	0.0	114.8515	146.8984
bay leaf	3			-	-	-	-
oregano				-	-	-	-
olive oil				-	-	-	-
salt pepper			ground	-	-	-	-
water		glasses		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.