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Kleftiko sto Fourno me Feta

Serves 4 to 6 Entree meat

Kleftiko sto Fourno me Feta

Kleftiko sto Fourno me Feta is a dish deeply rooted in the culinary traditions of mainland Greece, where the simplicity of ingredients speaks volumes. This version reflects the way it is prepared at home, without the constraints of precise measurements—olive oil flows freely, salt is pinched with confidence, and lemons are always nearby to brighten the flavors. It’s a dish often found gracing Greek tables during leisurely Sunday lunches, where family and friends gather to share a meal that is as hearty as it is comforting.

The taste of Kleftiko sto Fourno me Feta is a harmonious blend of tender lamb, creamy feta, and the subtle sweetness of peppers and tomatoes, all elevated by a hint of oregano. The olive oil melds these flavors together, creating a dish that feels both rustic and refined. As you savor each bite, the saltiness of the feta and the vibrant seasoning bring out the best in the lamb, offering a taste that is unmistakably Greek.

Ingredients

  • 1.2 kglamb — cubed
  • 200 gfeta — cubed
  • 2peppers
  • 2tomatoes
  • to tasteoregano
  • 80 mlolive oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the lamb. Cut the 1.2 kg lamb into large chunks, about the size of a small fist. Season generously with fine sea salt, freshly ground black pepper, and a good sprinkle of oregano. Squeeze the juice of a lemon over the meat, ensuring each piece is well-coated. This will tenderize the meat and infuse it with flavor.
  2. Heat 80 ml of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the lamb pieces in batches, ensuring not to overcrowd the pot. Brown each piece on all sides until they are deeply colored, which should take about 3-4 minutes per side. This step is crucial for developing a rich flavor base.
  3. While the lamb is browning, prepare the vegetables. Slice 2 peppers and 2 tomatoes into thick wedges. Once the lamb is browned, remove it from the pot and set aside. In the same pot, add the sliced peppers and tomatoes, stirring to coat them in the flavorful oil left behind.
  4. Return the browned lamb to the pot, nestling it among the vegetables. Pour in enough water or broth to come halfway up the sides of the lamb. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and allow it to braise gently for about 1.5 to 2 hours, or until the lamb is tender and easily pulls apart with a fork.
  5. As the lamb nears tenderness, crumble 200 g of feta cheese over the top of the dish. Replace the lid and allow the feta to soften and meld with the juices for the last 10 minutes of cooking. This will create a creamy, tangy sauce that complements the rich lamb.
  6. Taste the sauce and adjust the seasoning with additional salt and pepper if necessary. The flavors should be well-balanced, with the feta adding a slight tang. Serve the Kleftiko sto Fourno me Feta hot, accompanied by crusty bread, roasted potatoes, or rice 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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