BIRDS AND STOLEN MEAT

Yes, I have been quiet. The truth of the matter is that I am pining for a fowl. I’ve quite lost my heart, and it’s to a girl named Licken. She is a baby Guineafowl and I love her so much that I don’t believe I can live without her. My days are consumed by making plans to carry out a midnight raid on the farm and kidnap her. I have fantasized about the two of us taking a Thelma and Louise-style road-trip together …


In the meantime, for those readers who asked about ‘kleftiko’ …
My kleftiko, made to pair with First Sighting Shiraz:


Greek cuisine (Greek: ελληνική κουζίνα) is a Mediterranean cuisine,[1] sharing characteristics with the cuisines of Italy, the Balkans, Turkey, and the Levant. Too much refinement is generally considered to be against the hearty spirit of the Greek cuisine, though recent trends among Greek culinary circles tend to favour a somewhat more refined approach.
Kleftiko: literally meaning “in the style of the Klephts”, this is lamb slow-baked on the bone, first marinated in garlic and lemon juice, originally cooked in a pit oven. It is said that the Klephts, bandits of the countryside who did not have flocks of their own, would steal lambs or goats and cook the meat in a sealed pit to avoid the smoke being seen. (Wikipedia)


My friend Browniegirl is far more erudite than I when it comes to writing recipes, I use lamb shanks for my kleftiko and she opted for lamb knuckles, but the cooking process is much the same, so go here if you want the recipe.

When I come to think about it, there really is little difference in the cooking styles for lamb across the globe. The French call it souris and the Moroccans use a tagine. Whatever the method, it always ends up being comfort food of the first order …

64 Comments Add yours

  1. suzicate says:

    It appears Licken has taken a liken to you as well.

  2. dinahmow says:

    Just as well I’ve had lunch! 😉

  3. Mands says:

    One of my hubbies favourites… and something I am discovering I love too… and you can always join “adopt-a-bird” 🙂 Glad to see you online, thanks for sharing.

    1. theonlycin says:

      *Goes off to Google adopt-a-bird …* 🙂

      1. Mands says:

        Ever since I read this I have been remembering a Greek take-away place at Eastgate more than two decades ago… they used to make the most amazing Shawarmas ~ beef or lamb… and the most delicious rice pudding with milky sauce made with real vanilla pods… Oh my, *Sigh* …it would be my Friday night treat for myself once or twice a month when I was living in a flat not far from there. I spent 10 years trying to make rice pudding just like that… then gave up cooking when my hubby took over that particular household chore. *Grin* I came close a few time… but ooooh just couldn’t get it right.
        I’m dreaming of Beef Shawarmas and rice pudding,
        Rescue me Cin… you’re the only one who can!

  4. SidevieW says:

    Licken is very sweet, but it was a long time of handling that made her as she is.

    Comfort lamb where the fat has dripped away is so delish.

  5. Oh that is so cute. The bird on your shoulder that is. The idea of eating lamb is so awful to me. But that’s just me.

    1. theonlycin says:

      Each to his own, I always say 🙂

  6. hotlyspiced says:

    What a lovely new friend you have. Your lamb shanks look very delicious. I have some shanks in the freezer and you have inspired me to thaw them out and cook them with a Greek recipe – they’ll be delicious I’m sure.

    1. theonlycin says:

      I hope to see the results on your blog 🙂

  7. leigh says:

    Licken will be waiting with a bundle of twigs on the end of a little branch 😉

  8. johnlmalone says:

    although the food looks great it is the guineafowl that I’m interested in; you must give a littlew background; I shall be following your exploits regarding Lichen

    1. theonlycin says:

      I shall have to get cracking on a story then 🙂

  9. Tandy says:

    I have never, ever made Greek food! Hugs to you, and I am a phone call away xxx

    1. theonlycin says:

      Thank you, Darling 🙂

  10. Brenda says:

    Should we plan a kidnapping of Licken? I’m just around the corner. 🙂

    1. theonlycin says:

      Get your catburglar outie on, Brenda!

  11. Sparkle says:

    Morning Cin, will Lu accept the licken? hehe!

    1. theonlycin says:

      Lulu will LOVE Licken, Sparky, it’s Fritzl we have to worry about!

  12. MissChris says:

    Ah so cute Cin, but I think the fowl of the Guinea kind don’t like being singular so Licken would need a mate – I do suspect though that Lulu might end his pining??
    I have some lamb shanks in the freezer – going to to and check that recipe!
    Have a wonderful day – hope it all goes well at high school. xxxx

    1. theonlycin says:

      Seems to have gone OK, Chris, but I am not allowed to ask …

  13. Leeswammes says:

    Good to see you’re still around! While this post is much too meaty for this vegetarian, I couldn’t help thinking at first that the bird was meant for the frying pan. It seems not. Good luck with the farm raid! 🙂

    1. theonlycin says:

      After knowing Licken, I could NEVER eat a guineafowl 🙂

  14. Pseu says:

    thank you for the lamb link…
    I love Moroccan lamb recipes, so it will be interesting to compare with Greek cooking methods.

    1. theonlycin says:

      Good luck and enjoy it, Pseu 🙂

  15. colonialist says:

    I bet nobody told that bird about your kitchen activities!

    Love lamb. For whatever reason, we hardly ever have it.

    1. theonlycin says:

      It’s pricey, Col, but a little goes a long way.

  16. adeeyoyo says:

    Guineafowl are so pretty… I love lamb too. Falling-off-the-bone tender as your shanks, or curried, it beats beef hands down, except maybe for oxtail! Col. it’s the price that puts buyers off – it’s ridiculously expensive.

    1. theonlycin says:

      I agree, Adee, I am a little over beef at the moment.

  17. Oh my word – look at Licken!! Too cute. And mmmmm kleftikos. Had in Greece for the first time this year and it was love at first bite.

    1. theonlycin says:

      It’s the food of the (Greek) gods, Jeanne 🙂

  18. I think I could eat greek lamb all day every day. I should have been Greek!
    Now that bird has me very curious? Where on earth did you find her and how did you get her to like you that much?
    Unfortunately I killed one a few months ago driving home. It really was an accident. I shouldn’t have been driving so fast but I was and by the time I realized she practically flew into my car. I felt awful for days. You can make up for me. X

    1. theonlycin says:

      I found her at a local farm, Bokkie. Sorry about your accident, I am sure the bird-of-angels forgives you 🙂

  19. Tes says:

    Oh now that’s what I want for dinner. I’ve never known about this dish before but it looks succulent 🙂

    1. theonlycin says:

      It sure is, Tes. I would love to know what you think of it 🙂

  20. earlybird says:

    I’ve got some very good guineafowl recipes…

    1. theonlycin says:

      Norty, norty, Earlybird, tut tut!

      1. earlybird says:

        😉 (sorry, couldn’t help it!)

  21. slpmartin says:

    Shall have to give this a try.

    1. theonlycin says:

      I think you’d love it, Charlie 🙂

  22. Ruth says:

    She’s a pretty fowl, who can blame you? 😀 I could use a plate of that lamb tagine right now – though come to think of it, I’ve just finished breakfast…

    1. theonlycin says:

      Lamb for breakfast? Well, there’s a first time for everything 🙂

  23. nursemyra says:

    Oh I LOVE lamb shanks, that glutinous meat that melts in your mouth….

    1. theonlycin says:

      Indeed it does, Myra 🙂

  24. ceciliag says:

    Oh My GOd.. i thought you had cooked the guinea! Phew! i should read more carefully the first time.. anyway.. what is your address I have four guinea fowl looking for a good home, tho they do not do shoulders, they do the screeching! still! anytime! c

    1. theonlycin says:

      Thanks Ceci, but only Licken will do … 🙂

  25. If all else fails with licken, let me know, our village is FULL of guineafowl. I can “adopt” a whole family to send your way. We even have a few albinos – think that is an interbreeding thing – not sure, so will be sure not to send you any of those.
    🙂 Mandy xo

  26. Love your guinea fowl, Cindy. The perfect shoulder companion: much better than a parrot.

    1. theonlycin says:

      I agree, Kate, and not half as cheeky 🙂

  27. The Hook says:

    Awesome title! Great overall post, too!

    1. theonlycin says:

      Thanks Mister Hook 🙂

  28. dearrosie says:

    Great photo.While I also love guinea fowl, I do not think I could ever sit quietly while one perched on my shoulder.

    Thanks for the recipe.

    1. theonlycin says:

      The little bird was surprisingly soft and cuddly 🙂

  29. bluebee says:

    I love Greek food – that kleftiko (that’s a mouthful) looks delish

    1. theonlycin says:

      It is truly divine 🙂

  30. sonsothunder says:

    Oh, I love Greek Food..especially…Spaghetti Alla Caruso, (Spaghetti and Chicken Livers)…
    Oh, don’t worry…it’s no reflection on your wittle Guinea Chicken…How much does she weigh now? LOL, Just Kidding…
    Bless You
    paul

    1. theonlycin says:

      I am going to visit her this afternoon and will let you know re her weight 😉

  31. Jamie Dedes says:

    Two things I do miss on my new totally plant-based diet are lamb and feta! Ohhhh … Thank God for my Turkish coffee though.

  32. I think no one could even dare to reject this dish…..
    great execution and fancy plating my friend!

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