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Kόkoras krasάtos is a Greek variation on the famous French coq au vin. This Greek dish is made with rooster, Greek red wine, onions, garlic, Greek olive oil, cinnamon stick, nutmeg, cloves, allspice, bay leaves, tomatoes, and Florina peppers or Florina pepper paste.
The rooster is boiled in a delicious red wine sauce until the meat becomes extremely tender and aromatic. In the summer, the sauce is light, while in the winter it's usually much thicker. Traditionally, the dish is served with hollow, spaghetti-like pasta and grated Kefalotyri cheese.
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Stifado is a hearty Greek one-pot stew that is ideal for a cold winter's day. Although the ingredients vary from region to region and from cook to cook, the essential ones are large amounts of onions, tomatoes, wine or vinegar, and sometimes garlic.
Depending on the region, meat such as goat, rabbit, wild hare, snails, tripe, or octopus can be added to the stew, but it is mostly made with beef. Others like to add mushrooms or warming spices such as cinnamon, cloves, and allspice. The usage of those spices points to a possible Levantine influence, while the name of the dish is a clear indicator of Italian influence, derived from the word stufato, meaning stewed in Italian.
VARIATIONS OF Stifado
MOST ICONIC Stifado
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The term kokkinisto encompasses various Greek dishes consisting of different types of meat that are seared and slowly braised in a flavorful tomato sauce, usually alongside various herbs, spices, and red wine. Traditionally prepared with beef, chicken, or lamb, kokkinisto dishes are typically served complemented by pasta or potatoes and can be enjoyed as the main course or a smaller meze dish.
Kouneli stifado is a traditional stew consisting of pieces of browned rabbit meat that have been cooked with onions, tomatoes, tomato paste, garlic, red wine or red wine vinegar, chicken or rabbit stock, and olive oil. A handful of warm and aromatic spices and seasonings are typically used to flavor the sauce, including cinnamon, bay leaves, allspice berries, oregano, rosemary, cumin, salt, and black pepper.
The dish is usually enjoyed warm, sprinkled with freshly ground black pepper on top, and it's typically accompanied by crusty bread and a glass of Greek red wine or retsina (a Greek white resinated wine).
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This flavorful stew consists of braised pork that is combined with celery, onions, spices, and herbs such as dill or oregano. The dish is finished off with the addition of avgolemono, the creamy egg and lemon sauce that additionally thickens the stew.
Though it can be prepared year-round, this Greek classic is mainly associated with colder winter months and is best paired with country-style bread or potatoes.
The term manestra in Greece is quite versatile and may refer to orzo pasta, a tomato soup that is enriched with orzo, or a rich orzo-based stew. On the Cycladic islands, manestra mainly denotes a tomato-based orzo soup that is usually enriched with onions, garlic, and olive oil, then occasionally topped with grated cheese.
However, the term is often used to refer to a rich orzo stew or a casserole that is elevated with tomatoes and meat and is occasionally interchangeable with the names giouvetsi and kritharaki. Both dishes are classic comfort food, believed to have been invented under Italian culinary tradition.
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A traditional summer staple in Greece, fasolakia is a simple, one-pot dish consisting of green beans that are simmered in olive oil alongside fresh, ripe tomatoes. It is occasionally enriched with other vegetables, such as onions, zucchini, or potatoes, and is usually seasoned with a variety of fresh herbs.
Traditionally enjoyed as the main course, fasolakia is often served topped with crumbled feta cheese and accompanied by bread.
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This thick and nutritious chickpea soup is a Greek classic that is enjoyed throughout the country, but is traditionally associated with the island of Sifnos, where it comes in a form of a thick, oven-cooked stew. Revithia varies in consistency and additional ingredients, but it is often enriched with lemon and olive oil that give the dish its specific, tangy flavor.
It is usually enjoyed warm, served drizzled with olive oil, and accompanied by bread.
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Moshari lemonato me patates is a traditional dish that's usually cooked at home. The dish is usually made with a combination of onions, potatoes, veal, white wine, olive oil, sugar, salt, pepper, lemon juice, and garlic. The onions are sautéed in olive oil until tender.
The veal is browned on all sides and the meat and onions are covered with wine and simmered for a feww minutes. The water, garlic, sugar, and lemon juice are added to the pot, and the dish is simmered until the meat is tender. The veal is sliced and placed back into the pan with fried potatoes, and the dish is then simmered over low heat until the potatoes are soft and the veal is extremely tender.
Patatato is a signature specialty of the Greek island of Amorgos, in the Aegean Sea. This dish is a combination of meat and potatoes which are cooked slowly in a rich tomato sauce with onions, garlic, olive oil, and red or white wine. Goat or kid meat is the usual choice of meat for this specialty, although a combination of kid, lamb, and beef or veal may also be used.
The dish is characterized by an intense aroma and flavor due to the use of aromatic spices such as cinnamon, allspice, cloves, and pepper. Traditionally, this delicacy is prepared and served on special occasions such as weddings, fairs, and religious festivals that are celebrated on the island.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 19 Greek Stews” list until February 13, 2025, 1,176 ratings were recorded, of which 603 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.