Lamb Exohiko, pronounced Eh-ksoh-hee-KOH, lamb meaning country style, is a dish which comes from Roumeli, usually made using leftover lamb, vegetables and cheese, wrapped in a parcel and baked.
You can wrap it with puff pastry or phyllo.
I made mine using leftover Lamb Kleftiko, which I wrapped in puff pastry.
I used graviera and kasseri cheeses but you can use other cheeses like feta, halloumi, gruyere, pecorino etc. There were lots of leftover vegetables as well, so I added those as well.
If you do not have leftover lamb but you want to cook it from scratch, you can make a stir fry with lamb adding a variety of vegetables such as onion, garlic, leeks, finely chopped carrots, peas, corn, spinach, peppers, mushrooms, etc. When it cools you continue with the procedure mentioned in the recipe.
If you decide to wrap the filling in phyllo instead of puff pastry, you should brush each sheet either with oil (preferably olive oil) or melted butter and score it on top before baking.
You can also make individual pouches or packages, instead of a larger one (see this recipe of mine).
Scroll at the end for the recipe.
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The e-book “Christmas, A World of Flavors” is a compilation of 34 Christmas Recipes, written by Food Bloggers and Chefs around the globe, including yours truly.
Mike and Vera of 196 Flavors designed and created this gift, by asking Food Bloggers and Chefs to contribute one of their traditional Christmas recipes from their country, to create this e-cookbook.
My contribution was Kourabiedes, which is a Greek Christmas Cookie.
On our part, now we the contributors, offer this e-book to you for free to thank you for being our readers, some of you from the beginning of our journey.
I am sure there are plenty of recipes that you will want to cook once you get this e-book in your hands.
Why make the same food or desserts you make every year and be bold enough to try something totally different this year.
You can see the Table of Contents here:
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Enjoy! May you have a Merry Christmas and a wonderfully, blessed New Year!
You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.
Lamb Exohiko
Lamb Exohiko (country style) is a dish which comes from Roumeli, usually made using leftover lamb, vegetables and cheese, wrapped in a parcel and baked. It can be wrapped in parchment paper or phyllo.
Ingredients
- About 4 cups Leftover Lamb Kleftiko cut into very small cubes
- 1 sheet puff pastry
- 1 cup grated graviera and kasseri
- 3 eggs (minus 1 egg yolk)
- ½ cup milk
- 1 tsp mustard
- A pinch of salt
- Freshly grated black pepper
- 1 - 2 tbsp olive oil
Egg wash:
- 1 egg yolk
- 2 tbsp milk
Instructions
- Cut the leftover lamb into smaller pieces and put it in a bowl.
- Beat the eggs, reserving one of the yolks and mix in the milk, cheese, salt, pepper and mustard. Pour over lamb and mix.
- Brush the borders of the puff pastry with the olive oil.
- Add the filling on the wider side and wrap, using the parchment paper.
- Beat the egg yolk with the milk and brush on top.
- Decorate with leftover puff pastry.
- Bake in a preheated oven to 180oC / 350o F, for about 30 – 40 minutes or until golden on top.
- Serve with a salad.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 385Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 172mgSodium: 229mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 28g
Lamb Recipes
Although people believe that in Greece we eat a lot of lamb, that is not really true. Lamb is the last in our meat recipes but I do have a few to share with you.
Lamb Kleftiko (Ofton)
Lamb kleftiko is a rustic, traditional Greek recipe made with slow cooked lamb, first marinated in garlic, olive oil and lemon juice.
Lamb Pie and Lamb Gyros with Leftovers
Everybody loves a good lamb pie wrapped in puff pastry and this one is made with leftover lamb on the spit, a few days after Easter with the addition of leeks, spring onions, dill and graviera cheese, which is just delicious!
Arnaki (Lamb) Fricassee with Artichokes
Arnaki (Lamb) Fricassee is a Greek dish with white sauce made with eggs and lemon juice, called Avgolemono. It can be made with either lamb or goat and the addition of various vegetables varies, depending on the season.
Sykoti (Goat or lamb offal) Riganato, Ladolemono with Peppers
Offal are the organs (such as the liver, lungs, heart, kidney and sweetbread) of an animal that are used for food.
Arniopita (Greek Lamb Pie)
Arniopita is a Greek Lamb Pie made with yeasted dough, filled with leftover roasted lamb with potatoes, corn and thickened with a bechamel sauce.
Souvlaki (Pork or Lamb Kebabs)
Souvlaki plural souvlakia, is a popular Greek fast food consisting of small pieces of meat grilled on a skewer.
Ovelias – Easter Whole Lamb Roasted on the spit or Souvla
Ovelias is a Greek Easter tradition where a whole lamb is roasted on the spit.
Bogana (Greek Roasted Leg of Lamb with Tomatoes)
Bogana is a traditional holiday dish from Argolida, with Leg of Lamb, roasted with whole baby potatoes and tomatoes. What makes it different and more delicious from other roasted lamb is the addition of ewe's and goat milk butter which gives its wonderful taste.
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Kopiaste and Kali Orexi,
Angie
This is when I wish I ate lamb. It looks so very tempting, Ivy.
Ivy
Thank you Angie. Have sent you the e-book.
Georgia Goltsos
Have always had great results with Ivy’s recipes!!!!!
Ivy
Thanks Georgia. Sending you the e-book right away.
Areti
Thanks for the e book offer, I would love to download it!
Ivy
You are welcome Areti. Happy Holidays!
Martha
This is a great recipe. I am going to make it this Christmas for my family. Looking forwards to your ebook too.