Stifado

Stifado, a meat stew with lots of onions and a rich, aromatic tomato sauce, is an ideal wintertime dish—and it is also perfect as a Sunday meal.

It originated with the Venetians, who brought it to Greece in the 13th century. Initially, it was a stew without tomatoes, which did not exist in Greece at that time. Tomatoes arrived in Europe, including Greece, in the 16th century and were added to the recipe. Since then, they have become an established ingredient in the sauce called kokkinisto.

According to tradition, stifado is made with veal and served with kritharaki, rice, hilopites or French fries. On cold winter days, stifado served with warm mashed potatoes is an ideal combination that makes for a rich, hearty meal. Fresh bread ready to dip into the aromatic tomato sauce is also highly recommended. If you like the rabbit, it can substitute for veal to make a very special dish.

The Guardian features a tribute to one of Greece’s most beloved dishes—stifado.

As journalist Susan Smillie notes: “The best meal I ever had in Greece wasn’t one I chose myself. It was my friend Nick’s. I took a bite and abandoned my own plate for his rabbit stifado.”

She vividly describes her experience, writing: “The spices and the balance of sweet and sour flavors make stifado a favorite for the Sunday family table.”

Smillie highlights that the best accompaniment is fried potatoes and points out that stifado is rarely found in tourist restaurants. “It takes time to cook properly, and this dish made my senses explode,” she writes.

She also notes that every region of Greece has its own variation of stifado. “Every region and family has its own version, and everyone stands by their technique. Onions—but which kind? Wine—but how sweet?”

Finally, Smillie shares a recipe for a perfect stifado, emphasizing the importance of plenty of onions and aromatic spices like cinnamon, allspice, nutmeg, and cloves.