vegetables. The main ingredient however is always: onions. In Greece special stifatho onions are sold; small, sweet firm onions that can withstand the long cooking time.
The word "stifado" comes from the word "stufado," brought to Greece by the Venetians in the 13th century, after the fall of Constantinople (1204) and before the Ottoman invasion. Older versions do not include tomato, which didn't appear in Greece until after the discovery of the Americas. Indeed tomatoes originate from South America and were only used as food in Europe from the 17th century onward. Food for thought, when talking about 'traditional' recipes.
Anyway, enough with the history lesson already. Let's see how to make traditional Greek Stifatho.
600gr small onions
1 can (400gr) peeled tomatoes
1 tbsp tomato paste
6 cloves of garlic
4 spice cloves
1 stick of cinnamon
1 tsp caraway seeds
1 tbsp dried oregano
2 bay leaves
olive oil, red wine vinegar, salt, pepper
You will find that stifatho is a real treat. The onions are immensely flavorful and delicious.
This dish has a very distinct flavor from the spices, especially the cinnamon.
In Greece, stifatho is served with hilopitakia, a square type of pasta, or long grained rice.
I've chosen pappardelle, broad Italian pasta, a Greek salad and some bread.