Cyprian Stifado

Cyprian Stifado Recipe: A Delicious and Hearty Dish from Cyprus

Region / culture: Cyprus | Preparation time: 20 minutes | Cooking time: 1 hour 30 minutes | Servings: 4-6

Introduction

Cyprian Stifado is a traditional Greek stew that is rich in flavor and history. This hearty dish is made with tender beef, onions, and a variety of spices that come together to create a delicious and comforting meal.

History

Stifado has been a staple in Cypriot cuisine for centuries. The dish is believed to have originated in Cyprus and has since become popular throughout the Mediterranean region. Traditionally, Stifado was made with rabbit or hare, but over time, beef has become the more common choice of meat.

Ingredients

4 tbsp olive oil
1 small sprig of rosemary
1 kg tender beef, cut into large cubes
900 ml water
2 tbsp tomato puree
salt and black pepper
3 tbsp red wine vinegar
4-6 tbsp vegetable oil
700 g small onions (the pickling size), peeled and left whole
1 small glass red wine
5 centimeters cinnamon stick
1 tsp demerara sugar
5 grains allspice

How to prepare

Heat the olive oil in a large saucepan and brown the meat in it. It will produce a lot of moisture but continue cooking until all the moisture has evaporated and the meat starts to turn golden.
Slowly pour the vinegar over the meat and wait for the steam to subside. Then, add the wine.
Next, add all the remaining ingredients except for the vegetable oil, onions, and sugar. Cover the saucepan and cook on low heat for 1 hour or until the meat is almost tender.
In a frying pan, heat the vegetable oil and add as many onions as it can hold in a single layer. Sauté the onions gently for about 15 minutes, shaking and turning them over until they become lightly browned.
Using a slotted spoon, remove the onions from the pan and spread them evenly over the meat. Repeat this process until all the onions are cooked.
Sprinkle the sugar over the onions, cover the saucepan, and cook very gently for 30 minutes. The onions should become soft but not disintegrate.
Once the onions have been added, avoid stirring them. Instead, occasionally rotate the saucepan to ensure the onions are coated in the sauce.

Variations

For a lighter version, you can use lean cuts of beef or even substitute the beef with chicken or lamb.
Add a touch of heat by including a chopped chili pepper or a dash of hot sauce.
Experiment with different spices such as cloves, bay leaves, or nutmeg to add a unique twist to the dish.

Cooking Tips & Tricks

Make sure to brown the meat well before adding the liquid ingredients. This will help to develop a rich flavor in the stew.

- Be patient when caramelizing the onions. Cooking them slowly will bring out their natural sweetness and add depth to the dish.

- For best results, allow the stew to simmer on low heat for at least an hour to ensure the meat is tender and the flavors have melded together.

Serving Suggestions

Cyprian Stifado is traditionally served with crusty bread or over a bed of fluffy rice. A side salad or steamed vegetables can also complement the dish well.

Cooking Techniques

The key to a successful Cyprian Stifado is to cook the meat low and slow. This will ensure that the beef becomes tender and the flavors have time to develop. Be patient and allow the stew to simmer gently for the best results.

Ingredient Substitutions

If you can't find small pickling onions, you can use pearl onions or even regular onions cut into quarters. The flavor will be slightly different, but the dish will still be delicious.

Make Ahead Tips

Cyprian Stifado tastes even better the next day, so feel free to make it ahead of time and reheat it when you're ready to eat. The flavors will have had time to meld together, resulting in a more flavorful dish.

Presentation Ideas

Serve Cyprian Stifado in a large serving bowl with a sprinkle of fresh herbs on top for a pop of color. You can also garnish the dish with a dollop of Greek yogurt or a drizzle of olive oil for added richness.

Pairing Recommendations

This hearty stew pairs well with a full-bodied red wine such as a Cabernet Sauvignon or a Merlot. For a non-alcoholic option, try serving it with a glass of pomegranate juice or a fruity herbal tea.

Storage and Reheating Instructions

Cyprian Stifado can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the stew in a saucepan over low heat until warmed through. You may need to add a splash of water to loosen the sauce.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 20g per serving

Saturated Fat: 5g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Iron: 15% of the daily recommended intake per serving

Vitamin C: 10% of the daily recommended intake per serving

Alergens

Contains: None

Summary

Cyprian Stifado is a well-balanced meal that is rich in protein and iron. It is a hearty and satisfying dish that is perfect for a cozy night in.

Summary

Cyprian Stifado is a classic Greek stew that is full of flavor and history. This hearty dish is perfect for a cozy night in and is sure to become a favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Cyprian Stifado. It was a hot summer day in the bustling streets of Nicosia, Cyprus. I had been wandering around the local market, taking in the sights and sounds of the vibrant city when I came across a small, unassuming stall tucked away in a corner.

The stall was run by an elderly woman with weathered hands and a warm smile. She was surrounded by an array of colorful spices and herbs, their scents tantalizing my senses as I approached her. Curious, I struck up a conversation with her, asking about the various ingredients she had on display.

As we chatted, she mentioned that she was a renowned cook in the region and that she had a special recipe for Cyprian Stifado that had been passed down through generations in her family. Intrigued, I asked if she would be willing to share the recipe with me.

Her eyes twinkled with mischief as she agreed, and she began to relay the ingredients and steps to me in a mix of broken English and Greek. She spoke passionately about the dish, describing how the tender chunks of beef were slow-cooked in a rich tomato and red wine sauce, infused with the flavors of cinnamon, cloves, and bay leaves.

I listened intently, scribbling down notes on a scrap of paper as she spoke. She emphasized the importance of patience and attention to detail in preparing the dish, urging me to take my time and savor the process.

After she had finished explaining the recipe, she handed me a small jar of her homemade spice blend, a secret concoction of herbs and seasonings that she used to enhance the flavors of her dishes. With a knowing smile, she wished me luck on my culinary journey and sent me on my way.

Excited and inspired, I hurried back to my tiny kitchen in the heart of the city, eager to recreate the magic of the Cyprian Stifado. I carefully gathered the ingredients, taking care to select the freshest meat and produce available.

As I began to cook, the fragrant aromas of the spices filled the air, transporting me back to that bustling market stall in Nicosia. I followed the steps I had written down, stirring the sauce gently and tasting it as it simmered on the stove.

Hours passed, but I didn't mind. I was lost in the rhythm of cooking, the heat of the stove warming my face as I lovingly tended to the dish. Finally, after what felt like an eternity, the stew was ready.

I ladled generous portions of the Cyprian Stifado into bowls, garnishing them with fresh parsley and a dollop of creamy yogurt. As I took my first bite, I felt a rush of emotions – excitement, pride, and a deep sense of satisfaction.

The flavors of the dish were bold and comforting, a harmonious blend of sweet and savory that danced on my taste buds. I savored each mouthful, reveling in the memories of my encounter with the elderly cook and the culinary journey that had led me here.

From that day on, Cyprian Stifado became a staple in my repertoire of recipes, a dish that I would prepare for special occasions and family gatherings. Each time I cooked it, I would think back to that fateful day in Nicosia, grateful for the chance encounter that had sparked my love affair with this traditional Cypriot dish.

And as I shared the recipe with friends and loved ones, passing down the story of how I came to discover it, I knew that the legacy of the Cyprian Stifado would live on for generations to come.