A traditional dish of Cretan Cuisine and particularly of Chania, where its main ingredient grows wild in nature, and which is now cultivated, Stamnagathi (spiny chicory)!
A simple and delicious combination of vegetables and meat. It is the healthiest version of consuming meat (Arnaki Fricassee).
Stamnagathi is one of the few vegetables that is equally enjoyable to eat raw, boiled or cooked.
It is best known from the coastal and mountainous areas of Crete where it grows wild, although in recent years it has been cultivated extensively in several areas of Chania.
We also find it wild in Central Greece, the Peloponnese and the Cyclades.
A simple and delicious combination of vegetables and meat. It is the healthiest version of consuming meat (Arnaki Fricassee).
Stamnagathi is one of the few vegetables that is equally enjoyable to eat raw, boiled or cooked.
It is best known from the coastal and mountainous areas of Crete where it grows wild, although in recent years it has been cultivated extensively in several areas of Chania.
We also find it wild in Central Greece, the Peloponnese and the Cyclades.
| work: 1h:00′ | time: 2h:30′ | medium: |
Ingredients (4-5 Servings)
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Clean and wash the Stamnagathi very well, steam it lightly in boiling water for 10 minutes, depending on how tender it is.
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Remove it with a slotted spoon and leave it covered to wait until we need it. Wash the pieces of meat and leave them in a colander to drain.
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In a large saucepan, heat the oil and finely chop the onions. Saute them lightly until they are translucent.
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Add the meat and sauté well. Pour in a cup of hot water and let it boil, checking from time to time until it is well cooked. Stir frequently. You may need to add more hot water. |
When the meat is cooked, remove it from the saucepan into a bowl. Keep it covered. Add the half-cooked Stamnagathi and a little hot water to the meat broth if necessary. Leave it for a few minutes, stirring lightly, to boil a couple of times. Carefully add the meat and finally remove the saucepan from the heat. It should have enough broth, not completely dry. |
☯ The broth should have a thick texture.Add salt and pepper and our food is ready!
Stamnagathi (spiny chicory) has a slight bitterness, like all wild mountain radishes.
Egg and Lemon Sauce (Fricassee)
In a bowl, beat the two eggs, adding the lemon juice.
Finally, carefully add a few tablespoons, a tablespoon, of the broth until the temperature of the two ingredients is the same.
Pour the egg and lemon sauce into the pot and stir gently by turning the pot left and right, in a circular motion by the handles.
In a bowl, beat the two eggs, adding the lemon juice.
Finally, carefully add a few tablespoons, a tablespoon, of the broth until the temperature of the two ingredients is the same.
Pour the egg and lemon sauce into the pot and stir gently by turning the pot left and right, in a circular motion by the handles.
