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Cypriot Stifado a Traditional and Hearty Dish
Cypriot Stifado is a traditional and delicious dish, deeply rooted in the island’s culinary history. It’s a flavourful stew, commonly made with beef, pork, rabbit or octopus, slow-cooked with onions, tomatoes, and a generous mix of spices and aromatics. What sets Cypriot Stifado apart from other stews is the use of a large amount of small, pearl onions and the infusion of red wine, cinnamon, and vinegar, which create a unique and rich taste profile.
Preparation
The dish begins with the meat being marinated, often overnight, in red wine, vinegar, bay leaves, cloves, and cinnamon. This marinade not only tenderizes the meat but infuses it with an earthy, slightly tangy flavour. After marination, the meat is seared to lock in the juices and is then slow-cooked with onions and tomatoes, which break down into a thick, flavourful sauce during cooking.
The choice of onions is crucial to a good Stifado. Pearl onions, small and sweet, are used in large quantities. These onions, along with garlic, are caramelized before being added to the stew, bringing out their sweetness and balancing the tangy notes from the vinegar and tomatoes.
The seasoning is what gives Stifado its distinct flavour. The dish is generously spiced with
cinnamon, allspice, and cloves, creating a warm and aromatic profile. Red wine adds depth, while the vinegar brings a sharpness that contrasts with the sweetness of the onions and tomatoes.
Stifado is Slow-Cooked for Hours
Traditionally, Stifado is slow-cooked for hours, allowing the flavours to meld and the meat to become tender and juicy. It is typically served with crusty bread or bulgur wheat, ideal for soaking up the rich sauce. Some versions also include potatoes or carrots for added heartiness.
A Dish That Reflects the Island’s Blend of Mediterranean Flavours
Cypriot Stifado is more than just a stew; it’s a dish that reflects the island’s blend of Mediterranean flavours and its long culinary traditions. It’s comforting, aromatic, and bursting with layers of flavour, making it a beloved staple in Cypriot homes.
Traditional Cypriot Stifado Recipe
Ingredients:
1 kg beef, rabbit, or pork (cut into cubes)
1 kg small pearl onions (peeled)
4 garlic cloves (minced)
3-4 tablespoons olive oil
1 can (400g) chopped tomatoes or 2-3 fresh ripe tomatoes (chopped)
150 ml red wine
50 ml red wine vinegar
2-3 bay leaves
1 cinnamon stick
3-4 whole cloves
1 teaspoon ground allspice
1 tablespoon tomato paste
1 tablespoon sugar (optional, to balance acidity)
Salt and pepper to taste
Water or beef stock (as needed)
Instructions:
Marinate the Meat: In a large bowl, combine the meat with red wine, vinegar, bay leaves, cinnamon stick, cloves, and a pinch of salt and pepper.
Cover and let marinate in the refrigerator for at least 4 hours, preferably overnight, to allow the flavours to penetrate.
Prepare the Onions: Peel the pearl onions and set them aside.
In a large pot, heat olive oil over medium heat and sauté the onions until they start to caramelize and turn golden brown. Remove and set aside.
Brown the Meat: Remove the meat from the marinade (reserving the marinade) and pat it dry with a paper towel.
In the same pot, heat a bit more olive oil and brown the meat on all sides to seal in the juices. Do this in batches if necessary to avoid overcrowding the pot.
Build the Stew: Add the garlic to the pot and sauté for a minute until fragrant.
Stir in the tomato paste and cook for another minute.
Return the browned meat and onions to the pot.
Add the chopped tomatoes, reserved marinade, and enough water or beef stock to just cover the ingredients.
Stir in the ground allspice and sugar (if using).
Simmer: Bring the stew to a gentle boil, then reduce the heat to low, cover, and simmer for 2-3 hours. Stir occasionally, making sure the meat becomes tender and the sauce thickens.
If the stew gets too thick, you can add a bit more water or stock.
Serve:
Once the meat is tender and the flavours have melded, remove from heat.
Serve hot with crusty bread, mashed potatoes, or bulgur wheat to soak up the rich sauce.
Enjoy this traditional Cypriot Stifado, a warm and comforting dish full of Mediterranean flavours!
Recommended Wine for Cypriot Stifado Dish
For a classic Cypriot stifado, with its rich and hearty flavors from slow-cooked beef, onions, red wine, cinnamon, cloves, and tomatoes, you’ll want a wine that complements the depth of the dish without overpowering it. Here are some top Cypriot wine choices:
Maratheftiko
Style: Medium to full-bodied red wine, made from the indigenous Maratheftiko grape.
Why It Works: Maratheftiko has rich, dark fruit flavours, along with earthy and peppery notes that pair well with the warm spices and tender meat of stifado. This wine also has a good tannic structure, which helps balance the richness of the dish.
Recommended Producers: Look for Maratheftiko from producers like Vouni Panayia or Zambartas, known for quality expressions of this unique grape.
Yiannoudi
Style: A versatile red, medium-bodied with balanced acidity, made from another indigenous Cypriot grape.
Why It Works: Yiannoudi brings flavours of red berries, herbs, and a touch of spice, making it a natural match for the savoury, herbal quality of stifado. Its mild tannins and pleasant acidity enhance the flavors without overwhelming the dish.
Recommended Producers: Check out wineries like Vassiliades and Ezousa for excellent examples of Yiannoudi.
Pairing Tip:
If you have a choice, serve these wines slightly cooler than room temperature for reds (around 15–17°C/59–63°F) or lightly chilled for whites (10–12°C/50–54°F). The wine’s complexity and acidity will shine, complementing the stifado’s rich flavours perfectly.
