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GreekAuthentic Cuisine

Exohiko

Serves 4 to 6 Entree meat

Exohiko

Exohiko hails from the Peloponnese, capturing the essence of Greek home cooking with its unpretentious yet hearty composition. Traditionally crafted in family kitchens, it's a dish that celebrates the abundance of local ingredients and the intuitive touch of the home cook. Olive oil is poured liberally, salt is measured by feel, and lemons are always within arm's reach, ready to enhance the flavors with their bright acidity.

The dish offers a delightful interplay of tender lamb, creamy kasseri cheese, and the aromatic warmth of oregano, all cocooned in a crisp phyllo or parchment wrap. Each bite is a harmonious blend of savory and tangy notes, with a peppery finish. Serve it hot, allowing the cheese to melt luxuriously over the succulent lamb, inviting diners to experience a taste of Greek culinary tradition at its most authentic.

Ingredients

  • 1 kglamb — cubed
  • 300 gkasseri cheese — cubed
  • 2peppers — sliced
  • 2tomatoes
  • phyllo or parchmentfor wrapping
  • 80 mlolive oil
  • to tasteoregano
  • to tastefine sea salt and black pepper

Method

  1. Begin by cutting the 1 kg lamb into large bite-sized pieces, about 2 inches each. In a large mixing bowl, season the lamb generously with fine sea salt, black pepper, and a good sprinkle of oregano. Toss the meat to ensure each piece is well-coated with the seasonings.
  2. Heat 80 ml of olive oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, add the lamb pieces in a single layer, making sure not to overcrowd the pan. Brown the lamb on all sides until it develops a deep, rich color, which should take about 2-3 minutes per side. This step is crucial for developing flavor.
  3. While the lamb is browning, prepare the vegetables. Slice 2 peppers and 2 tomatoes into thin strips. Once the lamb is browned, remove it from the skillet and set aside on a plate.
  4. In the same skillet, add the sliced peppers and tomatoes. Sauté them over medium heat until the peppers are soft and the tomatoes have released their juices, which will take about 5-7 minutes. This will create a flavorful base for the dish.
  5. Return the browned lamb to the skillet with the vegetables. Pour in a splash of water or broth to create steam, then cover the skillet with a lid. Reduce the heat to low and allow the mixture to braise gently until the lamb is tender and the flavors have melded together, approximately 20-30 minutes. The lamb should be easy to pierce with a fork.
  6. While the lamb is braising, cut 300 g of kasseri cheese into thick slices. Once the lamb is tender, remove the skillet from heat and let it cool slightly.
  7. Preheat your oven to 180°C (350°F). Lay out a sheet of phyllo or parchment paper. Place a portion of the lamb and vegetable mixture onto the center of the paper, topping it with a few slices of kasseri cheese. Wrap the paper tightly around the filling to form a neat parcel.
  8. Place the wrapped parcels onto a baking tray and bake in the preheated oven until the phyllo is golden and crisp, or the parchment is slightly browned, about 15-20 minutes. The cheese should be melted and bubbly inside.
  9. Carefully remove the parcels from the oven and let them cool for a few minutes. Serve the Exohiko hot, with a side of potatoes, rice, or fresh bread to soak up the delicious juices.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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