(No, Ofto Kleftiko is not the Cypriot term for an old lady by an oven – it is actually very slow-cooked lamb. Just put this photo in for effect!)
Kleftiko is a form of cooking in Greece & Cyprus in which the raw ingredients are put into a hole in the ground, sealed with mud and slow fired for 6 to 7 hours. Lamb done this way is a particular delicacy and having experienced it at the Mona Lisa restaurant on the other side of the Larnaca fort, I can say this with confidence. Go for it.
The origins of Kleftiko are a bit murky, but the more popular version suggests that Greek soldiers dumped meat & veggies into the ground in the morning, fired it with charcoal and left to fight the Romans. At sundown, those of them that survived the day’s battle would come back and eat up the stuff, which to their surprise had become deliciously tender by then. The good men at Mona Lisa plied me with the softest, most delicate Lamb I have ever had along with wonderful rice and potatoes. Kleftiko.
Halloumi is goat’s cheese and is another Greek/Cypriot favourite. Grilled or Fried, Halloumi makes a great course in itself. And if you don’t believe me, check out oomphy Nigella Lawson’s take on it.
As you can see, there is a pattern beginning to emerge. And it is – yes, Lamb.
The middle east & the Mediterranean are the places to go for those who like their Ovine repasts. If East Asia is the place to go for Seafood and the Americas for more bovine pursuits, Asia Minor is great for all forms of goat/sheep/lamb. Whether it is lamb kebab or lamb pilaf from Turkey or the Kleftiko from Cyprus, Lamb enthusiasts will never tire in this land. And after 4 days of unceasing effort in this direction, all I could say was baa.
Click here for all my Cyprus posts>>