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Local Recipes



Sifnos is the birthplace of many famous Greek cooks such as Tselementes and Markou. The island has a rich and tasty cooking tradition, with dishes as “rebithokeftedes”, “ampelofasoula with skordalia”, “kaparosalata” and “xinomyzithra”. The Sunday chickpea soup in “skepastaria” is an old habit for the local family. Each Holy Saturday - when Sifnos is  at its best natural and environmental beauty” the official resurrection food is prepared: the “mastelo”, lamb cooked in the oven with local red wine and dill. The amazing “melopita” (from honey and mizithra) and marvellous Sifnian “mpourekia” with almonds honey and sesame, must not be absent from the festive table.

MASTELO OF SIFNOS

Materials:
3 kilos lamb cut in big pieces
Red wine
Dill, plenty
Salt and pepper

Implementation:
Mastelo is an Easter dish of the local table. It is prepared in the afternoon of the Holy Saturday and is maintained in mastelo until it is all eaten. In the internal lower part of “mastelo” (earthen utensil in the form of a flowerpot), we place 4-5 vine branches, cleaned and crisscross so as to create a grill. We first wash each piece of meat with water and after with the red wine, add salt and pepper and we place on vine branches. On each layer of meat that we place, we add some chopped dill.

Finally we add a glass of red wine, we close the utensil with baking paper or tinfoil  and make few small holes (so that the meat takes the odour of the oven).
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