This rabbit stew is a big fat Greek classic with many variations, none more memorable than on a summer evening on an Ionian island
The best meal I ever had in Greece wasn’t mine. It was my friend Nic’s; I tried a mouthful and abandoned my plate for his kouneli stifado – rabbit stew, an unfussy Greek classic that was probably a gift from the Venetians. We tend to think of dill, oregano and thyme as Greek flavours, but this dish, and others, use exotic spices – cinnamon, allspice, nutmeg, cloves.
I sailed to Greece; I’m still here as autumn turns to winter, when an aromatic stifado takes centre stage. Its gently warming spices and balance of sweet and sour make it a favourite Sunday family meal, a comfort food to beat all others. These flavours will forever evoke Greece for me – particularly Greece in winter.