Lamb wrapped in oiled paper with garlic, salt and pepper, olive oil, rosemary and cheese, and baked in the oven. Exochiko is also called kleftiko, because during the era of Turkish rule, many Greeks who escaped the Turks took to the hills and became kleftes (thieves, as seen by the Turks). To cook the meat, they dug a pit in the earth, lit up a fire and covered the cinders with soil and tree branches. They then placed the lamb or goat, along with rough- cut kefalotiri, and buried it again with soil and tree branches, leaving it to cook slowly for several hours.
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