This is a version, using fillo pastry, of a Greek dish of lamb baked in parchment packets.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
If you are using fresh grape leaves, blanch them for a few seconds in boiling water, until they become limp and their color changes. If you are using leaves preserved in brine, soak them in boiling water for 1 hour to remove their saltiness, changing the water at least once. Rinse and drain well.
Step 2
Cut the meat into 6 fat slices.
Step 3
In a bowl, mix the oil, lemon juice, wine, pepper, garlic, and oregano or marjoram, and turn the pieces of meat in this marinade. Leave in a cool place for 1/2 hour or longer.
Step 4
When you are ready to cook, brush each sheet of fillo very lightly with melted butter. Place 2 grape leaves on each, side by side towards the middle of a long edge. Lay a piece of meat over them, sprinkle with very little salt, and cover with 2 more grape leaves.
Step 5
Fold the fillo over and over the meat and leaves, wrapping them up in a loose package. Repeat with the rest of the fillo, meat, and leaves. Brush the top of each packet lightly with melted butter and place on an oven rack.
Step 6
Bake in a preheated 325°F oven for about 30 minutes, by which time the meat should be done and the fillo lightly colored. You will have to cut into one piece to make sure that it is done to your liking. Serve the packets as they are, crisp and hot.
Variations
Step 7
Sprinkle the meat with 1/2 pound grated cheese. Kefalotyri is used in Greece, but mature cheddar is an acceptable alternative.
Step 8
In a Turkish version called Ali Pasha kebab, meat is stewed with 1 chopped onion and 2 peeled and chopped tomatoes, until the meat is tender and the liquid has dried out, before it is wrapped in fillo and baked. The result is wonderfully moist, tender meat.
