Καρπασίτικον οφτόν της τερατσιάς σε παραδοσιακό φούρνο. Πηγή: Ηλίας Μανιταράς, προσωπική ιστοσελίδα Facebook.
Recipe from Rizokarpaso. The meat is placed between layers of carob branches, and the traditional oven is closed tightly with mud around its opening to prevent smoke from escaping during roasting.
Name - Recipe
Ψητό κρέας σε φούρνο, με χρήση φύλλων/κλαδιών από το δέντρο της χαρουπιάς. Lamb meat roasted in a traditional oven, with the use of carob tree leaves/branches.
terastiá=carob tree
Lamb meat
Salt
Fresh carob branches
After heating the oven until the upper part of the opening turns from black to white, transfer the charcoal to one side or, if there are too many, remove some from the oven. In order to ensure that the oven has the correct temperature, place your fist near the opening and count to 10. If you can stand the heat then the oven is ready. If you cannot stand it then wait until the temperature drops. If, on the other hand, you can count over 10, the oven still needs heat up. While the oven is heating up, wash the carob branches thoroughly and prepare the mud with which to seal the oven later. You may also prepare a baking dish with potatoes to accompany the ofton. Prepare the meat with plenty of coarse salt. After cleaning the bottom of the oven entirely of the charcoal, close the hole and seal it with mud. First place the baking dish with the potatoes in the oven, then place 2-3 carob branches on the base on top of each other and place the meat directly on top. Then place more branches on top of the meat. Quickly close the opening of the oven and then seal the opening with mud. In 2:30 to 2:45 minutes, the meat is done. If it is still a little tough it may need a little longer in the oven. (Publication permission from: http://www.rizokarpason.com/ sintages1.htm)
Roasting in a traditional oven.
The meat should definitely be less than a year old. The best part is the one containing the kidney. Another very good piece of meat is the shoulder. Each piece of meat can weigh between 1- 3 kilos. (Publication permission from: http://www.rizokarpason.com/ sintages1.htm)
Additional information and bibliography
"Rizokarpason" publications (2010). Rizokarpason recipes. Retrieved from: http://www.rizokarpason.com/sintages1.htm
Stalo Lazarou
Οφτόν της τερατσιάς. Πηγή: Ηλίας Μανιταράς, προσωπική ιστοσελίδα Facebook.
Oφτόν. Πηγή: Στάλω Λαζάρου.
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