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Baclava, Kleftico, Pork Afelia

Tell me the secrets to these delightful dishes...

A long time ago I used to get great Greek food at a "taverna" called Giggi's in Blackpool. However, despite being a competent cook, and with all the best will in the world and top notch ingredients, the only dish I've really re-lived is the baclava. I'm v keen to get that "falling off the bone" effect for the other two dishes.

Any ideas?

Trillipse (Mon 02:40 12/Sep/05)

Why why why don't my chips work out right? Sweet Corn

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willowman		(Mon 07:37 12/Sep/05) kleftico is really quite easy. Buy lamb shanks from the butcher - usually cheap, we get 6 lamb shanks for a tenner and have one each! Make some slits in the flesh and insert slivers of garlic. Add rosemary, either dried or even better a sprig of fresh. Drizzle over some olive oil. Wrap loosely in foil - it has to be loose or it might stick to the meat. Roast slowly, gas mark 4, for about 3 hours. Remove from oven, unwrap and smell that aroma. The meat will also be falling off the bone and will melt in the mouth (None of this pink lamb for us). It may take some experiment to find the optimum time to cook them, but what the heck. Great to serve guests a whole one on the bone - always goes down well. I'm now feeling very hungry for one.
Narolines		(Tue 23:09 13/Sep/05) Basically it's long, slow cooking. I usually make afelia (and most other stew-type dishes) a day or two before I want to serve them, then re-heat them slowly but VERY thoroughly. I often find freezing for a couple of days beneficial to stews, as well. I presume you've got a good Greek recipe book; my favourites are "Greek Food" by Rena Salaman and "The Middle East Cook Book" by Tess Mallos, which includes Greece & Cyprus among 14 Middle-Eastern countries.

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