Lamb Cake

Lamb Cake
  • 1 ½ kg baby lamb
  • 850 gr. flour
  • 1 kg sweet mizithra
  • ½ kg staka
  • 1 egg
  • 1 yoghurt-cup
  • 250 gr. fresh butter
  • a bunch of mint
  • salt, pepper, sesame

Wash the meat and boil it in water for 1 to 1 ½ hour. Bone it, put it in a large flat dish and season with salt and pepper. Prepare a dough using the flour, yoghurt and butter. Roll out a pastry sheet (½ cm thick), put it in a baking pan and line it with butter. Pour a layer of mizithra and half the staka and some mint over it. Put the meat on the mizithra, lay the rest of the mizithra and staka and the remaining mint over it and cover with a second pastry sheet.
Press the pastry sheets’ ends together, in order for the filling not to spil during baking, baste the pastry sheet with egg yolk, sprinkle with sesame and open small holes on the pastry sheet with a toothpick. Roast the food for about 1 hour at 180° C.