Κουνέλι ξιθκιά με πιλάφι πουργούρι. Πηγή: Στάλω Λαζάρου.
The sautéed rabbit is cooked in a sauce of vinegar, wine, tomatoes and honey. Served with pilaf pourkouri.
Name - Recipe
Κουνέλι στιφάδο με μέλι.
1 rabbit
5-6 large dry onions
5 ripe tomatoes
1 cup olive oil
1 cup red dry wine
2 tbsp vinegar
1/2 tsp cumin crushed
2-3 bay leaves
Salt
Cinnamon
Pepper
2 tbsp honey
Water
Wash the rabbit well and cut it into pieces. Peel and slice the onions and grate the tomatoes. Next, add the rabbit to a pot with 1/2 cup of olive oil and let it brown slightly (for ~15-20 minutes). Then add 1/2 cup of wine along with some water and simmer for about 45 minutes, until the meat is half tender. Then add the onions and grated tomatoes, the remaining wine, olive oil and bay leaves. Next, cover the pot and simmer for an hour until tender. Add the spices: cumin, cinnamon, pepper, salt, and finally the vinegar and honey. Simmer for another 20 minutes until the rabbit has softened and the sauce has reduced. (MANRE 2011, 73)
Sautéing.
Simmering.
Serve with pilaf pourkouri.
Additional information and bibliography
Ministry of Agriculture, Natural Resources and Environment (2011). Farmer, 67(452).
Varvara Yangou
Κουνέλι ξιθκιά (στιφάδο). Πηγή: Στάλω Λαζάρου.
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