Kleftiko

The word "Kleftiko" translates roughly to "in the style of the Klephts," referring to the Greek resistance fighters who lived in the mountains during the Ottoman occupation. These rebels would steal sheep and slow-cook them in sealed underground pits to prevent the smoke from revealing their location. This slow-steaming method resulted in incredibly tender meat.

Traditional Kleftiko is made by wrapping marinated lamb or goat tightly in parchment paper or sealing it inside a clay vessel. It is then slow-roasted for several hours so the meat steams in its own juices until it falls off the bone. This sealed cooking method traps all the natural moisture and flavors inside the package.

The marinade for Kleftiko relies on classic Greek flavors, most notably fresh lemon juice, crushed garlic, and dried oregano. Olive oil and bay leaves are also sealed into the parchment packet to infuse the meat during the long cooking process. The spices are kept simple to let the rich flavor of the roasted lamb shine.

Yes, while lamb is the most common choice in modern Greek tavernas, goat is entirely authentic and historically traditional for Kleftiko. The slow, sealed cooking method is specifically designed to tenderize the tougher meat of older sheep or wild goats. Both variations utilize the exact same parchment-wrapping technique.