Kleftiko - Greek Slow Cooked Lamb Kleftiko by Theo Michaels | Lamb Kleftiko
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- Опубликовано: 18 дек 2014
- Kleftiko - Greek slow cooked Lamb Shoulder - Greek Recipe - how to make the best (kleftiko / kleftico) lamb recipe ever!
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Nothing will send your tastebuds to a Greek Cypriot taverna quite like Kleftiko. A slow cooked lamb recipe that remains totally succulent and literally falls off the bone (you can cut it with a spoon, seriously, you can) and it's almost impossible to get wrong!Kleftiko roughly translates to Stolen Meat; legend has it that the outlaws or bandits in Cyprus would steal a goat and take it up to the Troodos Mountains where their hideaway was to cook. To avoid being caught they would dig a large pit and make a fire during the day when the flames wouldn't be seen, eventually the fire would burn out leaving just the glowing embers. The beast would be placed on top of the ashes and covered until the next day, by which time they would unearth their feast and tuck in! Nowadays this is a meal in a bowl; usually cooked with potatos to soak up the juices (I prefer to cook mine separately but if you can't be bothered -- just follow my recipe below and throw some spuds in before you wrap up the lamb!)
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My first experience of Kleftiko was in the Troodos mountains, but minus the bandits. Sitting on long communual tables with a steaming foil wrap being delivered to you in a bowl it's genius is in its simplicity.
Ingredients:
1 shoulder of lamb (some people use leg -- but it just doesn't come out as succulent)
2 large ripe tomatos cut into thick slices
1 onion sliced
3 bay leaves
5 cloves of garlic cracked open
6 sprigs of fresh rosemary
Few heavy glugs of extra virgin olive oil
1 lemon
Tablespoon of dried oregano (preferably Greek of course!)
Few pinches of sea salt
Teaspoon of smoked paprika (OK, not a traditional ingredient but I think it adds a little smokiness that is missed by cooking it in the oven)
Method:
First; season your meat all over.
Then lay out a large piece of foil; and prepare the base to sit the meat on.
Drizzle some olive oil, sprinkle half the sliced onion, a bay leaf, some rosemary, some of the oregano, some of the tomato slices and a couple of slices of lemon and half the garlic. Season well and place the meat on top.
Drizzle olive oil over the top of the meat and place the rest of the ingredients all over the top. Squeeze lemon juice all over the meat before slicing the rest into thick chunks and layering on top. Season well and sprinkle the smoked paprika over the meat.
Point to remember -- cut the tomatos quite thick and use the majority on top of the meat; they will almost turn into sundried tomatoes; very concentrated and rich... lovely!
Wrap in foil several times to ensure it is sealed.
Pop on a rack on a roasting tray, stick a pint of water (or two) in the bottom and pop into the oven at 170 degrees for about 5 hours for a whole shoulder (about 4 hours for only half a shoulder) -- if in doubt -- leave it in longer rather than less.
Once the 5 hours is up; remove the meat from the oven, turn the oven up to 200 degrees and let the wrapped meat sit for 20 minutes. Then cut the foil wrap open at the top, peel away as much as possible and pour the juices into a saucepan to make some gravy.
The oven should be to temperature by now (200 degrees), so return the unwrapped meat to the oven for another 10-15 minutes (check it after 10 minutes -- you want the meat to start to crisp but not burn).
Remove the meat and pop it on a serving dish and stick it in the middle of a table for people to help themselves -- this is all about sharing the pleasure.
Goes well with some Tzatziki, rosemary roasted new potatoes and a rowdy bunch of friends or family to share it with -- this is a feast for noisy companions not boring fine dining!
I lived in Cyprus for a few years, back in the early 1980s' and gained a real love of Greek Cypriot foods (I disliked liver until I had it as part of a kebab, now it's a favourite). It used to be a bit difficult getting the inside knowledge on recipes, but since the advent of You Tube and the guidance of experts such as Theo, making authentic Cypriot dishes has become much easier. These days, my family's celebratory dish is Kleftiko, which I've made numerous times now and although there are a number of variations, I favour this one. I think I make quite a passable sheftalias too.
Tried this today had a leg of lamb and used my air fryer oven, on the oven setting, it was delicious!
I served it with homemade pita bread, Greek salad and tzatziki, will definitely be making this again.
Will try the shoulder next time.
Do try this and thanks for a wonderful recipe🙏
First time I went on holiday to Greece, as the plane was coming into land I became aware of the smell of lamb cooking. I thought to myself, these guys know food!
I won’t argue with that!
When I lived in Machester we used to go to The Kosmos restaurant and I always had this, now I do it at least 4 times a year, I came on here to jog my memory of what goes in, good work
Never been able to cook lamb properly, but tried this recipe and nailed it! Thanks a lot mate!
Oh yes, this is how I like my lamb; cooked low and slow. I'm Italian, and this method was taught to me by my mom. The outside crispy and caramelized, and the meat sticky from the long cooking time. Theo, this is the recipe that compelled me to subscribe to your channel. Many thanks!
Thanks so much Vee! The Greeks and Italians share a lot of cuisines!
In the oven !! Already smell the aroma. I’ve used a whole shoulder. Thank you. Love your style and videos.
I had this dish at the Troodors mountains and is absolutely beautiful
Renato Bie it really is!
looks delicious will try. Love that the video moves right along. No fluff
Bravo Theo... I'm making traditional keftueds with my Yaya Today 86 years old still going strong 💪
Bravo re Theo. I made this and it turned out fantastic. The touch of paprika is a great tip. THANK YOU
chef,you keep it simple and use the right cut of lamb to keep moisture and flavour.excellent
Yes, we were lucky to get to visit Cypress and drove up the treacherous roads to the Trudos mountains where we had the most delicious lamb cooked by a very old lady. The food was simple but so tasty. The people were so lovely. A very good memory indeed!
Thats amazing and exactly what it should be; delicious simple food - ideally cooked by an old lady! :)
This looks great. I'm going to give it go, really looking forward to trying this, thanks.
i have been cooking all sorts of food for about 40 years but the way you explain it is perfect down to earth basic but right cheers keep up the good work
Hey Terry, that’s really kind, thank you for saying
Just excellent ! Thanks !
One of my favourite dishes of all time. Good cooking show.
Thank you! (It's one of my favourite dishes as well!) :(
Simple and fast in preparing but extraordinary and complex in flavor... Amazing Theo
+Maria Mavrommati Thank you darling! Some of the best things are life are simple! But yes, so quick to prepare and what delicious results you are rewarded with! I'm pleased you like it! x
I always knew that lamb done the greek way is super delicious, but i haven't tryed kleftiko until my recent stay on Cyprus. It was so delicious that i need to try to cook it the authentic way. This is slow food, simple to cook but you need the time to do it. It's very rewarding for sure. Thanks for the recipe.
That’s great - I hope you enjoy it!
You have to separate the 2 now
I'm going to cook this now, you,ve got it going on man, great delivery of authentic cooking info, thanks
hydroponic nomad thanks buddy! Love your handle btw!
Absolutely succulent! Thank you so much for your recipie! We've just been going to resturaunts for roasted lamb, but I think will give this a go!
Brilliant! I'm sure you'll love it!
Mouth is watering
Going to make this next week for my family 😊
made this for family at the weekend, it was a stormer, everyone loved it. thanks for sharing.
droylsdenblue that's awesome! Nothing pleases me more than that!
I followed your tutorial over on peter sidwell channel of kleftico and it was amazing, it went down a treat with my family,my husband loves lamb and with every mouthful, he was like this tastes so good. So thank you for sharing your amazing recipe.
i followed your recipe exactly and it turned out BEAUTIFUL !!! Mpravo sou - Euxaristw!
Wonderful!! That's great to hear! Thank you..
Kleftiko - food of the Gods. Engaging video too.
Well I did try it, and it was amazing. This has now become a favourite. Thanks!
That’s awesome! Pleased you enjoyed it!
Omfg, that looks amazing, thank you!
Giving this a go tomorrow!
I wanted to cook lamb like I had it on holiday in Corfu. I’ll try this thank you
THats great - I really hope you enjoy it!
Looks amazing! Trying this recipe
Awesome!
Cool video! Loved the history to the dish.
Thanks buddy!
Hi Theo, I cooked this today for family. Delicious! I used a whole shoulder with same timing, worked beautifly.
Hi Carol-Ann, that's so wonderful! I'm really pleased you all enjoyed it!
A very nice video and a very good recipe.
Three cheers for the Greek bandits, We had this dish on Skiathos a few years ago,will defifitely be giving this a try ,great video.
Εξαιρετικό, λίγο διαφορετικό από αυτά που έχω δοκιμάσει , πάει τη συνταγή σε ένα ανώτερο επίπεδο!!!
ευχαριστώ!
Excellent! After discovering this I watched all your videos over the course of two days! Worked in Cyprus for a while and I now have the instant desire to prepare all your lovely recipes! Keep up the excellent work Theo! Perhaps an Afelia recipe soon?
Vic Cib hey Vic! Thanks so much for your comment and that's awesome that you watched them all! Right Afelia will be done soon! :)
Just amazing same taste as I had while on holiday in Greece 😀
Well that is a massive compliment ! Follow me on instagram @theocooks
Big thank you to everyone so far that has watched, liked and commented on my Kleftiko recipe! It's so simple to cook, but oh-so delicious! Love receiving your comments so keep 'em coming!
Celsius or Fahrenheit? sorry if thats a dumb question
It has to be Celcius
sorry totally missed this question! Yes, Celsius.
Sorry totally missed this question! Yes, Celsius.
Making lamb for my son's birthday in 2 days. He likes Italian food. I like Greek and I am the one cooking :)
haha! Sounds like you're in charge! :)
It's in the oven cooking now, so looking forward to unwrapping it and having a taste. Just love how easy you make this look and couldn't agree more how some of the most simple foods are the best!!!
Oh Lela! How did it come out?!
Absolutely delicious, nice one!!
That's awesome! So pleased you enjoyed it! (one of my favourites!)
OMG.. THAT looks amazing!! Thanks for sharing! :)
Miss Judi It is! :) I'm pleased you liked it Miss Judi! Love to hear how you get on making it!
I made mine with shoulder chops - absolutely brilliant! I have a pic - wish I could post it :P .. However, it was delicious - thanx again! :)
Hey Judi that's brilliant! I love hearing about succesful cooking exploits! Well done you! Wish I could have seen them!
xxx
Guess what I made the Lamb recipe today and it turned out really good, everybody loved it.. Thank you so much😊
That's awesome! Really pleased you enjoyed it and it came out well (it always does this one!)
Love that m8 🙏🔥❤️
Brilliant
This is such a great video, so entertaining and informative. Your passion and knowledge of Greek food comes across as does you appealing personality. I will be making this. I have been working my way through Greek food classics for the past three years. We eat more Greek meals than most Greek families I expect.
Hey Malcolm! Thank you for such a nice comment - it's really appreciated! Being such an officiando on Greek food I'd love to hear your (and anyone else that wants to comment!) favourite Greek dish?
Theo Michaels what I would like is meal concepts. As a non Greek who enjoys the food, I lack knowledge of what to serve as a side or as a dessert. We eat lots of Vegetables and salads, so would love to know what to serve with this at different times of the year. I am cooking this today and will serve it with balanced green beans and perhaps some honey carrots. It will be nice, but what would you and other Greeks do. Can you do a few video on Greek dinner party please, from starters to deserts and not on wines.
Hi Malcolm, that's a really good comment and I totally understand. The thing is with the Greeks (or at least the Cypriots) is we do have a slight epicurean nature :) and that also means we wouldn't be rigid in what things are served with. For sure there are accompaniments and sides that invariably go with certain meals, but ultimately, if you are enjoying the meal you are having you are doing it right.
In saying all that below - many of the Greek dishes are village type food, humble in their origin. As an example, my first experience of Kleftiko was in the Troodos mountains on a shared table where foil wraps of lamb and potatoes popped out of the clay ovens and were served simply with bread and a side salad. And that is how we would eat this dish at home. Almost certainly with a nice fresh salad and if the potatoes were not included in the slowcooking of the kleftiko then we would cook them as a side (either simply boiled new potatoes dressed with mint and vinegar or some lemon garlicky Cyrpus potatoes). Bear in mind the climate - so while in the UK a roast dinner can be quite heavy and you'd never serve a salad with it; quite often we would serve a salad with most meals...
Very nice mate
Cheers mate! Nothing like a large piece of slow cooked lamb to bring out your inner caveman!
An absolutely stunning way to cook lamb. Very well done, it's my favourite lamb dish by far. All the best to you and yours. (BTW, I subscribed, but there was no bell for notifications? Odd)
Φαινεται τέλειο. Θα το φτιαξω την παραμονή της. Πρωτοχρονιάς. Καλές γιορτές. Ευχαριστώ
Ευχαριστώ! Please do! I'd love to hear how it comes out!
How delicious is this !!
Pretty delicious I'd say! xx
Just pulled some lamb out of the freezer, gonna make it!
Looks amazing chef Theo! When I had this in Cyprus, it was cooked in a wood oven, with Feta and came flambé style. I assume there are various recipes for this dish, all amazing in their own way? Efcharisto poli 😉👍
adey payne it's amazing in a wood fired oven! I've had it with feta aswell but there's something I love about the meat on its own - but ultimately; sealed and slow cooked it tastes wonderful!
Nice one Theo ,tasty and easy to cook.Fabulous meal.I did this with lamb shanks instead of the normal recipe.
That's awesome Jan, it also really works if you ask your butcher to cut up a lamb shoulder keeping the bone in. Really pleased you enjoyed it!
Yes shoulder of lamb next time as more people to share.This recipe made an easy day, just pop in the oven and leave for a few hours.
Life is too short to fuss when feeding lots of family! Pleased you like Jan
lamb is one of my favourite food . I could eat all that in no time .
There is a local greek restaurant that is absolutely delicious. I've brought family and friends, some visiting from other countries there and everyone leaves that restaurant with a clean plate. Kleftiko is one of my favorite dishes. Love the lemon potatoes and rice pilaf and flavorful lamb mmm.
I remember a good friend of mine who can be pretty critical of food at times, asked if there was gravy with the kleftiko. I told him "No, you don't need it" and he gave me this weird look. When he tried it he was very surprised.
I hope you give it a go at home then!
A few years ago (about ten), I was in Cyprus Taverna and I "gambled" on the menu dish called Klftiko. I did not know what it is. I got a meat lump (it was the leg) and I fell in love in the Klftiko, after the first bite. I still feel the taste of Klftiko... The video and the recipe on your website reminded me of those memories. Although I really enjoyed the leg, I'll take your recommendation and will try to make the shoulder. Hope of finding a good piece of meat coming days and make your recipe for Sabbath dinner.
Thank you very much! Lea
PS
Your website is wonderful and alsoYour RUclips channel.
Thank you Lea! It's a wonderful dish, and lovely to read your comments! Tx
Works for me!!!
I am also in Viber's public chat " 2Forks Food and Restaurants
I was so happy when I saw that you deal with Greek cuisine!!👌
Marele thank you Marele! I'm pleased you enjoyed it - check out www.TheoCooks.com for lots more of my Greek and Cypriot recipes!
Respect to the Greeks love this food. .
I'm planning on hosting a Greek night for a bunch of girlfriends, so I'm looking for things I can prepare and cook in advance etc... this sounds fab and looks great.... thanks x
That's awesome Kym! I'm sure you and the girls will love it! Enjoy and I'd love to hear how it goes! x
Nice will try on a leg.
Mouth watering dish!
Do you have a recipe of lamb with spinach in greek cypriot style. Thanks
Cha Auxtero Good timing! I'm working on that one - watch this space! SHould have something for you in a month! (check out my website www.theocooks.com for more recipes!)
Amazing ....
Cheers Sean!
Im gonna send you a proper cutting board for xmas. it decalcifies my spine each time i see you rake your chefs knife across that rock for a cutting board. :) thumbs up
+Gary Miller Ha! I know... not my chopping board (or come to think of it not my kitchen either!) I do use a nice wooden one that is like a loving cosy duvet for my knives to work with.. But hey, I'm not one to turn away from a Chrismas present! :) Thanks for the comments Gary!
Bravo bravo.
Not bad! Not bad at all! 🇺🇸🇬🇷
Hi Theo, I lived in Cyprus for 10 years and the village ladies showed me how to do kleftiko, but it was in a shallow dish with lots of potatoes and onions and only salt and pepper. Does each village have their own adaption?? I love your stifado recipe and think I'm going to try this,this weekend! Thanks for your amazing recipes!
Hi Shona, thank you so much for your comment! Like all recipes they vary from village to village to person to person. This is how I like to do mine. The first time I had it was in the Troodos mountains cooked in a clay oven and eaten on shared benches.. there's something about that, that is so hard to recreate in a home oven so I've added a few other flavours to try and bring those memories alive in a small way ... But I'm not precious - whatever works for you go for it! So pleased you've been enjoying the recipes xx
@@TheoMichaelsCooks I have eaten a at that same bench may times! I'm looking forward to trying your recipe!
I had this in a "traditional" Greek Restaurant in London,, it was very well known place and you had to book weeks if not months in advance. The Kleftiko was a lamb shank, I found it delicious really nice, a tad greasy, but with the veggies it was great.. I have done it at home since with home grown veg and herbs, Well worth doing.
chris bond thanks Chris, sounds delicious, try with the shoulder, it’s the only cut I use for Kleftiko and comes out really succulent
Done this yesterday but let it marinade overnight, absolutely delicious! I'll have to try it on the campfire next!
Love that ! Get that campfire hot, let it burn out and then drop that lamb (wrapped in there) and cover... That'll taste damn goooood!
Proper plan there! cheers!
the bandits cooked it underground so they would not to be spotted by the Ottoman occupiers. They were outlawed because they refused to succumb to the invaders. Instead, they took to the mountains and were in constant skirmishes to drive the invaders out of their ancestral lands. This style of cooking was also throughout mainland Greece for the exact same reason. Great video, well done.
My fathers family are from Cyprus. My yia-yia would make this all the time nearly exactly the same as this. Except she used parchment paper instead of foil. Also she used cumin and cinnamon in the marinade as well.
Sounds delicious! Really appreciate you watching and commenting
Could I use my slow cooker for this recipe?
I made a very similar kleftico last night it was awesome, I never added onion and baked mine in a Pyrex dish but took the lid off for ten mins, oh and I added a glass of wine
Thats great! The last 10 minutes under high heat really bring it together.
Good video I will try this on Easter with fresh milk lamb in my wood oven 👌
That sounds fab!
@@TheoMichaelsCooks it was so amazing I love this recipe made it on Easter Monday and let it cook for about 5 hours and it almost tasted like veal thank you for that video 👍
@@kukuV.3 that’s awesome! Great to hear!
That looks delicious!! I am going to do this today. Already bought the shoulder lamb yesterday. I could use oregano, i haven't got parsley. Should be fine.
+Darren Heath Oregano would be perfect! Let me know how you get on!
It went so well! Delicious!! I added a touch of chilli too. :D
+Darren Heath that's awesome Darren! Really pleased it was a success - chilli sounds like a nice touch!
hey amazing. I will be trying it.when I get the meat,is it better to ask butcher to leave the fat rather than trim? thanks again
Thank you for this kleftiko recipe! I am ready to bake lamb chops and I will be making them in individual foil packets. Could you please advice on oven temperature and cooking time?
Thanks!
Am doing this in Polemi, Pafos district.
I use a granite ware pot and eliminate the aluminium foil. Comes out amazing.
Going to cook this for 4 big meat-eaters at the weekend so will use a whole shoulder of lamb. Will cook in a Weber BBQ for charcoal smokiness. I note that you cooked for 3 hours with the half shoulder so I wondered what the cooking time should be for the whole shoulder based on around 170c in the bbq?
I am trying this today! I have a whole shoulder and its 2.2kg so I am thinking 5 hours?
Really excited to get this going!
Yeah, five hours at around 160cFAN should do it! Just make sure there is a little liquid in the tray and you cover it tightly while cooking. Then let it rest covered for 20 minutes at least before taking the foil off and popping it back in on a really high setting 220'ish - GOOD LUCK!
looks delicious gonna give it a go in the week ...i let you know how i get on
Gail Turner Hey Gail! How did your kleftiko turn out?! Tx
Theo Michaels Hello Theo ..Yes it was amazing all three times that i have cooked it has been out of this world and my guests think so to. I have been so busy entertaining and inviting people over to show it off i forgot to let you know lol . My next guests are from Cyprus so i am sure they will love it too.Then i will move on to your next dish but the joy of Kleftiko and you recipe is that it cooks slowly while i entertained being a great host and deliver a fab meal as a result too..wonderful out of this world Thank you Theo. x
Gail Turner Oh that's brilliant!! I'm so pleased it's been working out so well for you! If you're enjoying the delights of traditional Cypriot cuisine you should test out my Stifado dish! ruclips.net/video/XM22m3AoUCQ/видео.html Txx
Are the oven temperature in celsius or fahrenheit? Thank you!
Thanks for this. Looks wonderful.
Just one question- would you not let it rest before eating?
Of course, but for the purposes of the video I wanted to show it straight away.
That's a bit of me 🤤
Hi, I am late to the party and just wondering, you have in the written portion of the recipe to add a pint of water, is that in a separate dish below? Thanks, can't wait to try this recipe, saw the cut of meat, bought it and had no idea what to do with it.
lmao, nice accent you geezer! xD Ppl laugh at me when I tell them Im Greek in my Aussie accent xD
Styli Sophia haha! Pleased you enjoyed it mate! :)
Hi Theo, this was an excellent video, very well presented. I'm going to try this recipe on the weekend but I'll be using a leg of lamb because I don't have shoulder at the moment. My gas oven is not fan assisted so should I increase the temperature to 190 degrees or should I stick with 170 and cook for longer? Cheers.
Hi, if using the leg I’d stick with 170 as it’s much leaner. Also with the leg, once you’ve cooked it let it rest under foil for 30minutes before serving. It’ll need that time to relax and get succulent!
@@TheoMichaelsCooks Thanks so much for your tips Theo, I'll be sure to rest the meat a bit longer. Also I like your idea of adding the smokey paprika. Cheers mate.
Definitely going to do this tomorrow with a couple of lamb shanks that I have. Could I add a bit of Graviera into the mix?
Be rude not to! :)
I'm making this dish on Saturday for my guests and I have convection oven. What the temperature would be in Fahrenheit? Thank you so much
Hi, I cook mine at about 170 celsius which is about 340 Fahrenheit - good luck!
Had the most amazing g kleftiko at a Greek restaurant last night, but it came with a tomato and pepper sauce, any idea what else I’d need to make a sauce to go with the lamb?
جميل جدا 👍
the original ofto kleftiko is slow cooked in a completely sealed off oven made from cement and is as hot as a fiery inferno,the meat must be from an old goat, atleast 3 years old, make sure you preheat the oven for about 12 hours until it gets really hot, place the meat in and some potatoes and seal the door with mud until its completely sealed of, let it sit there for atleast 5 hours, if not 12. thats how you make the original ofto
Sounds awesome - and just how I remember them making it in the Troodos Mountains in Cyprus. But if you want a cook at home version, give it a go!
Ghoulish Gamer yeah alright mate, the amount of money I’m going to waste heating the oven, I might as well fly to Cyprus and have Kleftiko at Militzis
@@skouloukouin idiano.. No use of a comment
@@skouloukouin lol. I looked into buying a good stone oven. Or, for the same money, you could fly to Crete, eat kleftiko, have their best wine, swim in the Agean for a week, and get a nice tan :) Oven works for me.
I'm trying this now.....
pollumG BOOM!! Go for it!
I tried this! Really easy recipe. The hardest part is waiting. My potatoes were almost burnt though, not sure how to prevent that
I’ve just just cooked this for my girlfriend after going on the beer 🍺 for two days and safe to say I’m back in the good books unbelievable recipe cheers 🍻 pal 🤣🤷♂️
Haha! Relationship counselling is all part of the service! :)
Would this method work with feta cheese added to the top of the lamb?
I've seen a few other Kleftiko recipes that use it and it sounds like it would be a nice addition.
+chrisjcollings Hey Chris - 5 months to reply! I'm so sorry! I totally missed your comment! I reckon you could give it go, but to be honest, the flavour of the lamb shoulder cooked like this is so delicious I'd tend to leave it off - although a nice Greek salad with lots of feta as a side dish might work perfectly!
Hi Theo if I have two half shoulders do I cook it for 3 hours or 5/6 hours? Thank you!
robinchen408 hi robin, sorry for the late reply! Still cook it for just the 3'ish hours. As long as they are at room temperature when you pop them into the oven you can keep the cooking time the same. Hope I didn't reply too late!
I love lamb. I love cooking it. That dish looks amazing. I do have a firepit in the backyard of my flat where I live. I wonder how that would work on there. My late maternal grandmother made lamb once. I tried it and loved it.
Dwayne Wladyka Cheers Dwayne! You've been a brilliant member of my community - thank you for your support!