Best Foods of the Aegean islands

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9Mastelo from Sifnos

Mastelo is a quintessential dish of Sifnos, traditionally prepared for Easter celebrations but enjoyed year-round.

It consists of lamb or goat meat, marinated in red wine and dill, then slow-cooked in a clay pot called a “mastelo,” which gives the dish its name. The meat, tender and succulent, infused with the aromatics and the subtle tang of the wine, is a celebration of the island’s pastoral life and its time-honored cooking methods.