About
Cyprus’s most celebrated meat dish — lamb marinated in lemon juice, garlic, and herbs, then sealed in a clay oven (or wrapped in foil) and slow-roasted for 4–6 hours until fall-apart tender. The name comes from ‘klepto’ (to steal) — the dish was supposedly cooked by bandits in sealed underground pits to hide the smoke. It’s the centrepiece of every Cypriot Sunday and celebration table.