Chef Dimitra
Moschari Lemonato Sterea Elladas (Μοσχάρι Λεμονάτο)
Sterea Ellada's lemon beef is pale, glossy, and sharp with lemon, a one-pot braise where good olive oil, patient simmering, and no tomato do the work.
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Chef Dimitra
Politiki Lamb Kapama (Αρνί Καπαμάς Πολίτικος)
Politiki lamb kapama is a covered Easter braise, tomato-red and warm with cinnamon, clove, and allspice. Brown the meat hard first, then let the pot do its old work.
Chef Dimitra
Chania Tsigariasto (Χανιώτικο Τσιγαριαστό)
In Chania, tsigariasto is goat or lamb browned in olive oil, softened with wine, and left to braise without water until the pot gives back only glossy meat juices.
Chef Dimitra
Soutzoukakia Smyrneika (Σουτζουκάκια Σμυρνέικα)
Smyrna's oval meatballs carry cumin, garlic, and cinnamon-spiked tomato, softened by wine-soaked bread and finished in the sauce until they surrender.
Chef Dimitra
Thessaloniki Politiko Kotopoulo Kokkinisto (Κοτόπουλο Κοκκινιστό)
Thessaloniki's weeknight red chicken, browned hard first, then simmered with tomato, wine and cinnamon until the sauce turns glossy enough for hilopites.
Chef Dimitra
Spetsofai Pelion (Σπετσοφάι Πηλίου)
Pelion's spetsofai is coarse loukaniko, sweet peppers, and tomato cooked until the sauce turns red and glossy, the kind of pot that asks for bread, feta, and no cleverness.
Chef Dimitra
Cycladic Htapodi Stifado (Χταπόδι Στιφάδο)
Cycladic octopus stifado is the fasting table's stew: octopus cooked first in its own liquor, then braised with pearl onions, red wine, vinegar, and warm spice.
Chef Dimitra
Moshari Kokkinisto Thessalonikis (Μοσχάρι Κοκκινιστό Θεσσαλονίκης)
Thessaloniki's beef kokkinisto is a red tomato braise with cinnamon and clove, built on one honest step: sear the meat properly before the sauce begins.
Chef Dimitra
Bourdeto Kerkyra (Μπουρδέτο Κέρκυρας)
Corfu's bourdeto is a red, pepper-hot fish braise, traditionally made with scorpionfish, potatoes, tomato, and enough heat to announce the Ionian table.
Chef Dimitra
Pastitsada Kerkyras (Παστιτσάδα Κέρκυρας)
Corfu's Pastitsada is rooster braised red with tomato, wine, cinnamon, clove, and spetseriko, served over thick bucatini so the pasta carries the island's Sunday sauce.
Chef Dimitra
Ionian Stifado (Στιφάδο) with Rabbit or Beef
Ionian stifado is rabbit or beef braised with a proud weight of pearl onions, red wine vinegar, tomato, cinnamon, and clove until the sauce turns dark and glossy.
Chef Dimitra
Central Macedonian Arni Fricassee (Αρνί Φρικασέ Μακεδονίας)
Central Macedonia's spring lamb fricassee braises shoulder with romaine, dill, and spring onion, then finishes the pot with avgolemono, the egg-lemon sauce that makes it silk.
Chef Dimitra
Sofrito Kerkyras (Σοφρίτο Κέρκυρας)
Corfu's sofrito is thin veal braised in garlic, parsley, wine, and vinegar, a Venetian-born Ionian dish whose pale sauce is sharp, fragrant, and made for potatoes.
Chef Dimitra
Politiko Tas Kebab (Πολίτικο Τας Κεμπάπ, Constantinople Beef Stew)
Tas kebab is the City's dark beef stew: browned meat, sweet onion, tomato, cumin, allspice and bay, cooked slowly until the sauce clings to rice or potato puree.
Chef Dimitra
Macedonian Hirino me Selino Avgolemono (Χοιρινό με Σέλινο Αυγολέμονο)
Macedonia's Christmas pork stew, with more celery than seems reasonable and a lemony avgolemono finish that turns the broth pale, thick, and spoon-coating around tender meat.
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