Kleftico (Lamb or Beef)

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“A recipe from Cyprus. Posted for ZWT6.”
1 pot

Ingredients Nutrition


  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.

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