About
A traditional Greek dish from Naoussa, featuring tender lamb slow-cooked with red wine, quince, and aromatic herbs. The meat becomes incredibly succulent, infused with the sweetness of quince and the richness of wine. Often served at festive gatherings or family meals during cooler months.
Cultural Context
Kleftikó originates from the klephts (anti-Ottoman rebels) who would slow-cook stolen lamb in sealed pits to avoid detection. The Naoussa version reflects Macedonia's wine culture, using local red wine and quince for sweetness. Traditionally served at weddings and religious festivals.
Ingredients
1.5 kglamb shoulder(bone-in, cut into large chunks)
500 mlred wine(Naoussa PDO wine preferred)
2 mediumquince(peeled, cored, and quartered)
6 clovesgarlic(crushed)
2 bay leaves