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Sofigado (a recipe with beef)


  • 1 kilo of boneless beef
  • ½ - ¾ cup of oil
  • 2 onions
  • 1 head of garlic
  • 1 glass of wine petimezi
  • ½ glass of wine vinegar
  • 1 bundle of rosemary
  • half spoon of tomato paste
  • salt-pepper, water
  • 5-6 peeled and sliced quinces or 5-6 potatoes

You cut the meat into pieces, wash it and put it in a stewpot with some oil to brown.
When it starts browning, add the onion (cut into large pieces) to get brown too.
Pour vinegar inside and add petimezi, the garlic, the rosemary, salt, pepper, water.
Cover and leave the food to boil at a medium heat. Pour some extra water if needed. When the meat is almost ready, add the quinces or potatoes to boil. You check the quinces, not to melt. The food will be ready when the sauce will be thick and brown.
Serve the meat and the quinces in a large plate. If it is very sweet, add salt.
The old recipe had more petimezi (1 glass of water)

Sofigado is a very old recipe of Lefkada’s town. It is dated since the Venetians domination days.
Its taste is sweet and sour, reminding tastes of modern cuisine.

Bibliography: “Cuisine of Lefkada - Xorexa tis nonas, ta mageria tis vavas” (the recipes of godmother and grandmother) of Toulas Skliros.