COOKLY.RECIPES
Arni Kleftiko in Paper
Stavros Manolakis
Chef-owner, Ofto tou Stavrou, Chania, GR
S
LEGEND

Arni Kleftiko in Paper

5 h total40 min hands-onServes 4Easy

$14.99top of the ladder
Verified cooks
899
Nailed it
94%
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LEGEND
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Sealed in paper with cheese and lemon so nothing escapes, which is the whole point of the name.

WHAT YOU GET

  • The chef's hidden note — the technique no cookbook prints
  • Every component built from scratch, each with its own spec
  • Films on choosing and judging the produce before you buy it
  • Gross and net gram weights for every ingredient, per portion
  • Time and temperature at each stage, as run in the restaurant
  • A photo at every step that can go wrong
  • Substitutions for anything hard to find where you live
  • What usually goes wrong, and what to do about it

Yours for good once bought. Updates from the chef included.

BEFORE YOU BUY

Equipment
Baking paper and foil, Roasting tin, Kitchen twine
Allergens
Milk
Method
15 steps · 13 photographed · 4 filmed
Components
2 made from scratch
Films
3, 15 min

2 RECIPES INSIDE THIS RECIPE

Each with its own weights, steps and timings

The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».

Lemon and oregano marinade

Lamb rubbed with garlic, lemon zest and juice, dried oregano and olive oil, left overnight.

Once sealed in paper nothing more can be seasoned, so everything the dish will taste of goes on the night before.

  • Lemon000 g
  • Garlic000 g
Steps
4
Time
12 h
Hands-on
15 min

Makes For 1.6 kg lamb

Overnight

Weights and method unlock on purchase

The parcel

Film

Lamb, potatoes, cheese and peppers wrapped in double baking paper and tied so no steam escapes.

A loose parcel roasts; a sealed one steams in its own juices, which is the difference between lamb and kleftiko.

  • Marinated lamb000 g
  • Potatoes000 g
Steps
5
Time
4.7 h
Hands-on
20 min

Makes Serves 4

Assemble up to 6 hours ahead

Weights and method unlock on purchase
WEIGHED

INGREDIENTS

A taste of the list · the rest locked

A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.

  • Lamb shoulder on the bone000 g
  • Kefalotyri000 g
  • Potatoes000 g
  • Lemon000 g
  • Garlic000 g
The full list, weighed, unlocks on purchase

WATCH BEFORE YOU SHOP

3 films · 15 min

Most of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.

CHOOSING5:00

Lamb shoulder: bone in, and which end

TECHNIQUE6:00

Folding and tying a parcel that holds

KIT4:00

Paper, foil, or a clay pot

METHOD

STEP BY STEP — 15 STEPS

13 photographed · 4 filmed

Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 13 of the 15 carry a photo of what it should look like at that moment, and 4 carry a short clip for the parts a still cannot show.

Hardest step: sealing the parcel so nothing leaks — step 9 of 15.

  1. 01

    Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.

    Free preview
  2. 02
  3. 03
  4. 04
  5. 05
  6. 06
  7. + 9 more steps, timed and photographed

WHERE IT USUALLY GOES WRONG

3 things Stavros Manolakis watches for every service. You can read what they are right now — the answer to each one comes with the recipe.

  1. 01

    Double-wrapping so acid never touches foil

    What to do about it
  2. 02

    Cheese under the meat, not on top

    What to do about it
  3. 03

    Opening the parcel at the table

    What to do about it
The chef's hidden note

The parcel seal that traps steam, and the final twenty minutes with the paper open that give the colour.

Written by Stavros Manolakis. Visible only to people who bought this recipe.

Read it — $14.99

NOTES FROM THE KITCHENS

899 verified cooks · 94% said it worked

Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.

PAY $14.99 ONCE

899 people cooked it, 94% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.

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