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Active member
It's the time of year for Stifado! I thought I would share my recipe. I do a lot of different things with it- using different meats, etc. I would love to hear how you guys make it!

- 2 pounds of beef or rabbit, cut into chunks - I only occasionally use lamb but don't really like it.
- 2 pounds of small onions, peeled
- 3-4 cloves of garlic, minced
- 2 tablespoons of tomato paste
- 1 cup of dry red wine
- 1 cup of beef or vegetable broth
- 1 cinnamon stick
- 2 bay leaves
- 1 teaspoon of dried oregano
- 1 teaspoon of dried thyme
- Salt and black pepper to taste
- Olive oil


1. Before you start, make sure to prepare the onions by peeling them and leaving them whole. This is essential for the texture of the dish.

2. In a large pot or Dutch oven, heat up a few tablespoons of olive oil over medium-high heat.

3. Once the oil is hot, add the meat and brown it evenly on all sides. This will take about 5-7 minutes.

4. Remove the meat from the pot and set it aside.

5. Next, add the onions to the pot and cook them for 4-5 minutes until they start to soften and caramelize. Add the minced garlic and cook for an additional 2 minutes.

6. Add the tomato paste and stir until it's well combined with the onions.

7. Pour in the red wine and beef broth, and stir to combine.

8. Return the meat to the pot, along with the cinnamon stick, bay leaves, dried oregano, and thyme.

9. Season with salt and black pepper to taste.

10. Bring the stew to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 2-3 hours. Stir occasionally to prevent sticking.

11. By the end of the cooking time, the meat should be tender and the onions should be almost meltingly soft.

12. Taste the stew and adjust the seasoning as necessary. If the sauce is too thin, you can thicken it up by mixing a tablespoon of cornstarch with a tablespoon of cold water, then pouring it into the stew and stirring to combine.

13. Serve hot with crusty bread, or over rice, pasta, or potatoes.


Stifado is truly one of my favorites. This is similar to how my family makes it, but we rarely have access to rabbit so I usually cook it with beef. I either chop an onion, or I use those round, small onion sit I can find them. If I find them fresh, I peel them and maybe halve them, but for the most part I just use a regular onion.


Staff member
Oh it’s definitely stifado season. When I was growing up stifado was a dish made for festive occasions and usually made with rabbit. Now a days rabbit is not the preferred meat use for stifado, but beef is and it come out aaaamazing. Cool it loooow and sloooow and your stifado will come out “loukoumi”

Making gyros at home

I love gyros and it isn't always realistic for me to go out and find a gyro shop. I only know of one, and it is a bit of a ways away for me.

I found a video that I want you guys to review. I know he isn't Greek, but his method looks pretty solid and he even makes homemade pita! They look good.

Here's the video:

Advice for making souvlaki for a crowd?

I am having a party and for some reason, people are requesting my souvlaki. I am thrilled that people love it, but I am having 30-40 people over. How do I pull this off?

Here are some things I am thinking:
  • Get help prepping - cutting the chicken can be time consuming - there might be two phases, I'll have to prep the skewers, too
  • Make a batch of ladolemono well in advance
  • Perhaps borrow another grill from my neighbor?
Has anyone ever done souvlaki for a party this size? I lost track of the guest list a little bit, there may actually be closer to 40, or maybe even more people than that. I have tried to nail people down so I can get a better count, but it's been hard.

Making Ladokouloura at home - recipes I found

I am baking more because of the holidays. I love ladokouloura (kouloura made with olive oil). I usually buy it, but realized I can make it. Here is a recipe I can find. Does it look right? I believe it is slightly different from the video I found. What do you think about these recipes? Which should I try?

- 1 cup olive oil
- 1 cup granulated sugar
- 1 cup orange juice
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 4 cups of all purpose flour

Preheat oven to 350 Degrees Fahrenheit.

Combine the wet ingredients (olive oil, sugar, orange juice, and vanilla extract) in a bowl. In a separate bowl, mix together the dry ingredients (flour, baking powder, and cinnamon). Slowly add the dry mixture to the wet mixture, stirring the ingredients together to form a dough. Knead the dough until it is smooth and not sticking to your hands.

Line a cookie sheet with parchment paper. Shape the cookies and place on the sheet spaced about an inch apart. Place the sheet in the oven and bake the cookies for about 20 minutes. They are done when they are a slight golden brown color.

Exploring the Hotter Side of Greek Spices

I know that traditionally, Greek food doesn't use a lot of spices. But, when I was in Greece, I saw that they are more adventurous than we may have realized. Spices from other cultures have made their way into the cuisine, and chefs experiment. I thought I would make a lost of some of the spices that could possibly be used in Greek cooking.


Paprika is a bright red spice made from dried and ground peppers. It's a common ingredient in Greek cuisine, and is used to add smoky, slightly sweet flavor and deep red color to dishes. Paprika can also vary in heat intensity, depending on the type of pepper used, ranging from mild to hot. In Greek cooking, sweet paprika is often used to add flavor to stews, soups, and roasted meats, while hot paprika can be added to dips and sauces for an extra kick of heat.


Cumin is a spice with a warm, earthy flavor and a slightly bitter undertone. It's a popular ingredient in Mediterranean and Middle Eastern cooking, and is often used in Greek dishes like moussaka, stuffed peppers, and lentil soup. Cumin has a moderate level of spiciness, and can give dishes a subtle kick of heat while also adding depth of flavor.

Red Pepper Flakes

Red pepper flakes, also known as crushed red pepper, are made from dried, crushed chili peppers. They're commonly used in Greek cuisine to add heat to dishes like pizza, pasta, and grilled meats. Red pepper flakes pack a substantial amount of heat, measuring in at around 30,000 to 50,000 SHU. However, their spicy kick is often balanced by the sweet, fruity flavor of the peppers used.


Harissa is a fiery Tunisian hot sauce that's popular throughout North Africa and the Middle East. In Greek cuisine, it's often used as a marinade for grilled meats or fish, or as a dip for bread or vegetables. Made from a blend of chili peppers, garlic, caraway seeds, and other spices, harissa can range from mildly spicy to extremely hot, depending on the brand and recipe. To be honest I didn't really see this much, but when I researched online I found that it is available in Greece.

Do Greek really like their lamb well done?

Is it a myth that most Greeks like their lamb well done?

I ask because in my family - we tend to like it medium well or medium. We all feel that well one lamb is too tough!

With lamb shank it is a different story.

We make leg of lamb a lot, as well as lamb souvlaki and lamb chops. Especially with the souvlaki, well done doesn't taste as good to me.

It's hard to gauge how long to cook a leg o lamb, and I find I naturally gravitate towards pieces that are more on the medium side. Are we the exception not the rule?
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