Title: Kleftiko (Patriot's Roast Lamb)
Categories: Lamb Jewish Israel Greek
Yield: 6 Servings

4	lb	Lamb shank, cut into 3-" pcs
6	sm	(1 lb) whole onions, peeled
6	sm	(1-1/2 lbs) whole potatoes, peeled
6		To 8 bay leaves
2	ts	Salt
1/4	ts	Ground pepper

This dish originated during eighteenth century when Greek patriots under Turkish occupation hid out and prepared their food in the hills. They dug a hole in ground in which they fitted a clay pot known as a pithari. The lamb and other ingreds were put in pot, which was covered tightly. Hot charcoal bricks were placed below and above pot, which was covered w/earth and contents baked for a number of hrs ~- well concealed from Turkish troops. Nowadays this simple, nourishing pot roast can be reproduced in an oven w/very slow cooking.

1. Preheat oven to 375 F for 15 mins.

2. Put all ingreds in a heatproof glass dish or ceramic pot that has a cover. I also seal top w/aluminum foil. Bake in a 250F oven for 4 to 5 hrs. Uncover and serve hot immediately.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- C. 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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