Staka
Staka and stakovoutiro are produced from tsipa. The raw material for stakovoutiro, tsipa is the crust produced by a boiled mix of sheep and goat milk when it is left uncovered for a number of hours, as is village-style sheep yoghurt. The milk tsipa, or crust, is similar, but perhaps thicker and does not turn […]
Stakovoutiro
Staka and stakovoutiro are produced from tsipa. The raw material for stakovoutiro, tsipa is the crust produced by a boiled mix of sheep and goat milk when it is left uncovered for a number of hours, as is village-style sheep yoghurt. The milk tsipa, or crust, is similar, but perhaps thicker and does not turn […]
Stifado
Stifado, a meat stew with lots of onions and a rich, aromatic tomato sauce, is an ideal wintertime dish – but it is also perfect as a Sunday meal. It originated with the Venetians, who brought it to Greece in the 13th century but initially as a stew without tomatoes, which did not exist in […]
Strapatsada
Tomatoes with eggs and feta cheese beaten together and baked in a pan create the main course that is called strapatsada or kagianas. Classic, extremely tasty and prepared mainly during the summer months, it is served on toasted bread that is sprinkled with a little mint or oregano. It is prepared daily and often […]
