Three Greek Beef Dishes Among Europe’s Top 100

Stifado, which has appeared on another Taste Atlas list, ranks 11th. Sofrito, the traditional dish from Corfu, is in 24th place, and finally, Kalogeros, a favorite among the residents of Naxos, is in 72nd place.

Stifado is the perfect stew for a cold winter day. Although the ingredients vary by region and cook, the basics include large amounts of onions, tomatoes, wine or vinegar, and sometimes garlic. Depending on the region, meats such as goat, rabbit, wild hare, snails, tripe, or octopus might be added, but it is primarily made with beef. Others prefer to add mushrooms or spices such as cinnamon, cloves, and allspice. The dish’s name has an Italian influence, derived from the word “stufato,” meaning stew in Italian. When ready, stifado pairs well with bread and a glass of red wine.

Sofrito is a meat dish made with beef that is fried in oil and then simmered with ingredients that create a balanced flavor: vinegar, garlic, parsley, and often white wine. The result is a very flavorful dish with a thick, white, velvety sauce. While it may not be the lightest dish, if cooked with minimal oil, it doesn’t feel heavy. It’s recommended to cycle about 40 kilometers uphill the next day, while singing Corfiot songs! The term “sofrito” comes from Italian, meaning to sauté, reflecting the island’s Venetian influences over centuries. Greek sofrito is usually accompanied by rice, potatoes, or crusty bread.

Kalogeros is one of the most famous dishes from Naxos and will make your table distinct and irresistible. It marries the flavors of imam-style eggplants with stuffed eggplants and braised beef topped with the irresistible cheeses of the island.

The eggplants are halved and fried. Beef is then placed over them along with Xynomizithra, slices of tomato, and cheese. It is baked until the graviera cheese melts. Kalogeros is traditionally served with fried potatoes.

The dish is named after a mountain peak in Naxos.

Kalogeros is a traditional dish from Naxos that combines flavors from both meat and vegetables, topped with local cheeses. Here’s how you can make it:

Ingredients:

• 2 large eggplants
• 500g beef, cut into chunks
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 400g canned tomatoes or fresh tomatoes, chopped
• 1 teaspoon tomato paste
• 1/2 cup red wine
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 100g Xynomizithra cheese (or feta cheese as a substitute)
• 100g Graviera cheese, grated
• Slices of tomato for topping

Instructions:

1. Prepare the Eggplants:

• Cut the eggplants in half lengthwise. Scoop out some of the flesh to create a cavity for the filling, leaving a sturdy shell.
• Lightly salt the insides, and let them sit for about 20 minutes to remove bitterness. Rinse and pat dry.
• Heat a little olive oil in a frying pan and fry the eggplants until they soften and take on some color. Set aside.

1. Cook the Meat:

• In a large pot, heat olive oil and sauté the onions until translucent. Add the garlic and cook for another minute.
• Add the beef chunks and brown them on all sides.
• Stir in the tomato paste, then add the chopped tomatoes and red wine. Season with salt, pepper, and oregano.
• Bring to a simmer, cover, and let cook on low heat for about 1.5 to 2 hours or until the meat is tender. Add a little water if needed to maintain enough sauce.

1. Assemble the Dish:

• Preheat the oven to 180°C (350°F).
• Place the fried eggplants in a baking dish. Fill each eggplant half with the beef mixture.
• Top each filled eggplant with slices of tomato, Xynomizithra cheese, and grated Graviera cheese.

1. Bake:

• Bake in the preheated oven for about 20-30 minutes, or until the cheese is melted and bubbly.

1. Serve:

• Serve Kalogeros hot, traditionally accompanied by fried potatoes or a fresh salad.

Enjoy the delicious taste of Naxos with this delightful dish!

Source: pagenews.gr