Stifado is a Greek stew which is either made with hare but domestic rabbits are just as good for this dish.  Beef or veal is also used and cooked the same way.  What is essential for a good stifado are lots of onions, preferably baby onions but whole onions can also be used and this gives the meat a wonderful taste and sweetness.

In Cyprus no tomato is used and the stew is cooked with red wine and vinegar and spiced with cinnamon,  bay leaves and lots of peppercorns.

The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in Volume 1 of my e-cookbook.

Kopiaste and Kali Orexi,

Print Friendly

Tags: , , , , , , , , ,

4 Comments on Kouneli Stiffado (Rabbit stew)

  1. […] (snails in tomato sauce), koupepia (stuffed vine leaves or Swiss chard), afelia, ofton kleftiko, kouneli or lagos stifado (rabbit stew), black olives grilled, grilled halloumi, souvlakia, sheftalia, grilled lamb ribs, […]

  2. philiposs says:

    were is your receipe for sheftalia please send me it its my favorite dish many thanks philposs xx,,

  3. BILL says:

    My mom always used rabbits for stew,with carrots,potatoes,and onions,in a sauce made from milk,flour, butter,and seasonings.
    BILL recently posted..LEARNING FOR PLEASUREMy Profile

Leave a Reply

CommentLuv badge

This blog uses premium CommentLuv which allows you to put your keywords with your name if you have had 3 approved comments. Use your real name and then @ your keywords (maximum of 3)