1 karen mintzias
2 tbsp olive oil
8 loin lamb chops
18 sheets commercial phyllo
6 tbsp butter, hot and melted
2 cup peas, cooked and drained
16 potato balls, parboiled
16 cherry tomatoes, peeled
1/2 lb kasseri cheese, in 8 pieces
1 salt & freshly ground pepper
3/4 cup chopped fresh parsley
1 pinch dried oregano
Directions
*Note: 3/4-inch slices leg of lamb may be used instead of lamb chops.
In a heavy skillet, heat the oil or butter and fry the lamb over high
heat, turning frequently. Lower the heat and simmer for 15 minutes,
then remove from the heat. Meanwhile, unroll the filo sheets and
cover with a damp towel. In a small pan over low heat, have the
butter hot without letting it brown. Remove two sheets of filo, brush
with hot butter over the first, then cover with the second sheet and
brush it with butter. In the center of the buttered filo place 1 lamb
chop, 2 tablspoons peas, 2 potato balls, 2 cherry tomatoes, and a
slice of kasseri. Sprinkle with salt and pepper, a heaping tablespoon
of parsley, and a pinch of oregano. Fold the filo around the lamb and
vegetables like a sealed parcel. Place, seam side down, on a buttered
baking pan (approximately 11 x 15 x 3 inches) and set aside while you
repeat the procedure with the remaining ingredients to make 8
"parcels". Brush hot butter on the tops, then bake in a moderate
oven (350 F) for 45 to 50 minutes or until golden in color. Remove
from the oven and arrange on a warm platter or on individual dishes.
Serve warm, with a fresh-cooked or raw vegetable salad.
Note: The vegetables and herbs may be varied. Substitute green beans
or lima beans for peas, use thyme or basil instead of oregano. Arni
Exohiko is frequently prepared using buttered waxed paper, parchment
paper or aluminum foil rather than with filo.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
Books, New York.
Typed for you by Karen Mintzias
Servings: 8 servings
Arni Exohiko ("Surprise" Lamb~ Country Style Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat
The History of Recipes
Written cooking instructions as an idea can be observed way back into history, at least as far as early Egypt, and possibly even further. Interesting though that maybe, sadly, these old records were just primitive hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe discovered, according to experts is a collection of tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Progressing into Roman times 25BC a roman called Apicius compiled a collection of scripts describing recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the meals were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient Romans made use of a good variety of spices and herbs, including some that we all recognise for example bay, rue and parsley. Later on, in the 15th century, knights returning from the crusades brought back many foods and herbs from the holy lands, including spices such as parsley and basil. These new spices and herbs led to an explosion in publications on food, the majority of which still exist in private collections. When we get to the twentieth century, cookery publications are in high demand, mostly as a result of better eduction, more spare time and disposable income. The TV revolution brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Arni Exohiko (_Surprise_ Lamb~ Country Style recipe.
