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Discussion Starter · #1 ·
I'm looking to introduce this dish in the spring, Anyone have there special secrets to share?

I will have no problem getting the vinewood.
Thanks
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Discussion Starter · #3 ·
Sorry,
it is a lamb dish from the Cyclandes in Greece.
Mastello is named for the large clay pot the lamb is cooked in over the vinewood.
I believe it is an easter specialy on Sifos.
It is made with potatoes,red wine,dill,olive oil Etc.

people used to bring it to the bakers to cook it for them.

Mastello is also a cheese from the northeastern aegean.
I hope this helps.

it is the Lamb however I am interested in
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Discussion Starter · #5 ·
Thank you Athenaeus,

I would appreciate your help if you find the time.
Also, My understanding of "kleftika" is either lamb or goat cooked with garlic and feta and kefalotyri cheeses in paper.

Is it true that the word "klephtiko" comes from the mountian rebels who would cook all there food under ground to not give away there location?
As always I appreciate your help
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