Stifado, an aromatic Greek stew, is an amalgam of sweet and sour tastes which gives it its unique flavour. The long slow cooking renders the meat tender and succulent with a deep, rich flavour. Push the cloves into the onion, add to the casserole along with the bay leaves and cinnamon sticks, pushing them into the liquid. Note: I use sheep or goat’s milk feta as it holds its shape when added to the stew. Cow’s milk feta tends to break up, forming tiny white flecks, which spoils the appearance.

Source: Otago Daily Times June 16, 2020 16:30 UTC