Calliope's Real Greek Food

cooking & stories in my Brooklyn kitchen

Slow cooked parchment-wrapped goat


It is a very common Greek technique to bake fish, meat or poultry in parchment paper.
Originally, “kleftiko” is meat baked in a sealed oven to retain its cooking juices.
The origins of the dish: when Greece fell into the hands of the Ottoman Empire, the only free territories were the mountains. Many Greeks that wished to preserve their Greek identity and Greek Orthodox religion chose the life of the bandit {kleftis}. They would cook stolen {kleftiko} meat in hidden, underground ovens.


-       2 pounds goat in chunks
-       200grams greek kefalotyri cheese, cubed
-       2 yellow onions
-       3 potatoes
-       3 peppers (red, green, yellow)
-       3 cloves garlic
-       1 tbsp. oregano
-       2 tbsp. mustard
-       ½ cup extra virgin olive oil
-       ½ dry white wine
-       kosher salt
-       freshly ground pepper
-       parchment paper & butcher’s twine

 Preparation Method

1. Ask the butcher to cut the goat in chunks without the bones, if possible
2. Put the goat and the cubed vegetables in a bowl
3. Add the cheese, the garlic, the oregano, the mustard, the olive oil, the wine and the salt and pepper
4. Mix well, cover and let it marinate in the fridge for at least 2 hours
5. Place the mixture on parchment paper and wrap it using butcher’s twine to tie up and secure the package
6. Place the package on a baking sheet and bake for 1.5 hours at 400F

Preparation Time: 10 minutes
Cooking Time: 90 minutes
Serves: 6

(Illustration by minifrenchie)