Kleftiko

Kleftiko is a traditional Greek dish associated with Crete. The name derives from the Greek word kleptes, meaning “thief,” and refers to a historical method in which meat was cooked slowly in a sealed pit or oven to avoid smoke and detection. The dish is best known for its use of lamb, prepared in a tightly wrapped package and cooked until very tender.

Traditional kleftiko involves marinating or seasoning bone-in lamb with garlic, olive oil, oregano, and lemon juice. The meat is placed in a generous wrap, often with potatoes and onions, and sealed in parchment, foil, or heavy cloth. The package is then buried in a pit or placed in a covered oven to cook slowly, allowing the juices to baste the meat and vegetables.

In modern kitchens, kleftiko is commonly prepared in an oven or on a grill, using the same principle of slow, low-temperature cooking. The meat is wrapped tightly to trap steam and flavors, and it is roasted for several hours until it is fork-tender and flavorful. Potatoes and other vegetables may be included to absorb the meat’s juices.

Variations exist across regions and households, with some cooks using goat or beef instead of lamb. Served with lemon wedges, Greek bread, and accompaniments such as tzatziki or grilled vegetables, kleftiko remains a celebrated example of rustic Greek cooking and Crete’s culinary heritage.