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Does anyone have a good stifado recipe?

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K

kcixcy

Active member
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?
 
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.
 
k_tsoukalas said:
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.
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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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My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

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But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

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Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

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I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.
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