I used to make it, but I don't know where my recipe went and I never had it memorized. I plan to make it with beef. I recall we used a bunch of different spices. The main issue is the I can't remember the spice combination. Also, I used to make it in a pressure cooker but I no longer have one. I am assuming it's okay to do it on the stove?
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Does anyone have a good stifado recipe?
- Thread starter kcixcy
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k_tsoukalas
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Every recipe I have ever seen has different spices. My family tended to use peppercorns, bay leaves, cinnamon, and oregano. I have seen people use cloves as well, or cloves instead of cinnamon. Sometimes I omit the bay leaves if I ran out (but I notice a huge difference in the flavors). I have also seen stifado spice blends at Greek stores and even online.
This is interesting - how does one decide when to use cinnamon, cloves, or both? I have noticed that Greek recipes differ so much, the spices are often used interchangeably... is it simply personal preference?
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Enjoying Cooking with Greek Honey
- axariotisxy
- Greek Food Forum
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One of the things I love most about Greek honey is its versatility. You can use it in so many different ways in the kitchen. I've drizzled it over Greek yogurt for breakfast, mixed it into salad dressings for a touch of sweetness, and even used it as a glaze for roasted vegetables. The depth of flavor it adds to dishes is truly remarkable.
But perhaps my favorite way to use Greek honey is in baking. It adds a wonderful depth of flavor to cakes, cookies, and pastries. I recently made a batch of baklava using Greek honey, and it was a game-changer. The honey soaked into the layers of phyllo dough, creating a sweet and sticky treat that was absolutely irresistible.
I go out of my way to buy it - if I can't find it locally, I get it online. When I go to Greece, I get some in Greece, too.
What do you love to use Greek honey for?
But perhaps my favorite way to use Greek honey is in baking. It adds a wonderful depth of flavor to cakes, cookies, and pastries. I recently made a batch of baklava using Greek honey, and it was a game-changer. The honey soaked into the layers of phyllo dough, creating a sweet and sticky treat that was absolutely irresistible.
I go out of my way to buy it - if I can't find it locally, I get it online. When I go to Greece, I get some in Greece, too.
What do you love to use Greek honey for?
