Thursday , June 17 2021


Kleftiko is a traditional Greek slow-cooked stew, usually made from pork or lamb, potatoes, hard cheese and Mediterranean herbs.
Here’s what you need;-

Ingredients – up to 6 servings

1 1/2 kilos pork with bone, cut into large pieces
1 to 2 pieces per portion or 1 kilo pork without bone, keep in mind the bone does add flavour.
1 – 2 onions coarsely chopped
3 coloured peppers cut into chunks
3 cloves of garlic – or more or less
200grs – approx – kefalograviera or graviera, cut into 2cms cubes
3 large potatoes, peeled and cut into large chunks or wedges
1/2 cup olive oil
1/2 cup white wine
2 tablespoons mustard
1 tablespoon dry oregani salt, pepper


Into large bowl put olive oil, wine, mustard, oregani, salt and pepper. Mix.
Wash meat and place in bowl. Add onions, peppers and garlic. Mix through so that liquid mixture has covered the meat. Cover.
Leave for a couple of hours, or even better overnight, in fridge.
Turn on oven to 180oC.
Cut greaseproof paper into large pieces – allow 2 pieces per serving. Place 2 pieces in a cross shape on work bench. In the middle place potato pieces, salt.
On top place meat and onion/peppers. Add cheese. Spoon over liquid. Fold outer layer of greaseproof paper over, followed by the inner layer to form a packet. OR pull all sides up, twist then tie. to make a pouch. Place packets in baking dish. Bake in pre-heated oven for approx 1 1/2 hours.
Note:- If kefalograviera or graviera is not available can substitute with pecorino toscano, pecorino romano, gran padano, gruyere, regato.
Kali Orexi.
Photo:- Pinterest

About Louise Inzk

Louise is Australian born and has been a Greek citizen since 1991. She has deep cultural ties with the island, often writing about Zakynthian Traditions and Culture. She is also an active member of the Volunteer Group of Zakynthos, Giostra Di Zante and is a member of the women's choir "Rodambelos". Her love of the island and all it offers saw her joining the Zakynthos (Zante) Informer admin team in 2014.

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