kleftiko

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   usually Kleftiko is made in a aluminum foil ,but i did it in a heavy pot ,with the same ingredients .
2kg lamb on a bone
300gm fata cheese .
potatos
carrots
zucchini
onions
olive oil
garlic (plenty ) sliced .
salt , pepper,thyme,oregano,rosemary.
mix the herbs ,oil and the garlic with the meat ,let it rest over night.
put at the bottom of the pot the onion,the carrots,and  zucchini .
slice the potato's and arrange over the vegetables .
place the meat in the pot cover with fata cheese ,rosemary branch on top .
cover with foil and the lid .
in to an oven 110c for 6 hours .
an hour before serving bring up the heat to 180c .
Bon appetit .

Thanks

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africanmeat Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910	Post Options Post Reply Quote africanmeat Report Post Thanks(1) Quote Reply Topic: kleftiko Posted: 20 October 2013 at 04:34
	usually Kleftiko is made in a aluminum foil ,but i did it in a heavy pot ,with the same ingredients . 2kg lamb on a bone 300gm fata cheese . potatos carrots zucchini onions olive oil garlic (plenty ) sliced . salt , pepper,thyme,oregano,rosemary. mix the herbs ,oil and the garlic with the meat ,let it rest over night. put at the bottom of the pot the onion,the carrots,and zucchini . slice the potato's and arrange over the vegetables . place the meat in the pot cover with fata cheese ,rosemary branch on top . cover with foil and the lid . in to an oven 110c for 6 hours . an hour before serving bring up the heat to 180c . Bon appetit . Thanks
	Ahron

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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 20 October 2013 at 04:45
	Wow! does that ever look delicious I don't think I've ever heard of it before, but this one is going on my to do list for sure.
	Go ahead...play with your food!

Rod Franklin Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921	Post Options Post Reply Quote Rod Franklin Report Post Thanks(0) Quote Reply Posted: 20 October 2013 at 05:52
	I could definitely eat a plate of that. Thanks for posting it. As a process, this recipe looks interesting to me. All this about lamb lately. I have very little experience with it. Maybe I should rethink that.
	Hungry

MarkR Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625	Post Options Post Reply Quote MarkR Report Post Thanks(0) Quote Reply Posted: 20 October 2013 at 05:58
	Ahron, would lamb breast be appropriate for this? I have some in the freezer.
	Mark R

gonefishin Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 20 September 2012 Status: Offline Points: 1778	Post Options Post Reply Quote gonefishin Report Post Thanks(0) Quote Reply Posted: 20 October 2013 at 13:00
	It reads and looks amazing! But as good as it sounds I could imagine the flavor and aroma of this dish far surpass your wonderful post. This one is tagged for another day...thanks for sharing!!! Dan
	Enjoy The Food!

Addtotaste Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Cook Joined: 18 May 2012 Location: Cape Town Status: Offline Points: 230	Post Options Post Reply Quote Addtotaste Report Post Thanks(2) Quote Reply Posted: 22 October 2013 at 04:10
	I Hila Jonker, hereby solemnly swear, that this dish was beyond amazing
	Check out some more recipes and reviews - www.addtotaste.co.za

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 22 October 2013 at 11:41
	Ahron, your kleftiko looks absolutely delicious! I wish lamb were more accessable around here!!! I suppose venison or perhaps even pork night work, so it is on my list ~ great job, my friend, a beautiful and easy meal that looks to be loaded with flavour ~
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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 22 November 2013 at 16:18
	Ahron, Looks like quite a Mediterranean feast ... At DELFO´s Greek Restaurant in the centre of Madrid Capital, the Greek owner takes this stew and stuffs it in Phyllo with Greek long grain rice. It is quite an entrée ... I always have " doggie bags " for the next day.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.