Stifatho is a Greek dish also made with beef. Serve it with rice or potatoes.

　　

Ingredients

serves 4-5

　　1 1/2 pounds small pickling or pearl onions

　　5 tablespoons olive oil

　　1 rabbit, cut into serving portions

　　1/4 cup red-wine vinegar

　　2 cups dry red wine

　　4 tomatoes, peeled and chopped

　　Salt and pepper

　　2 teaspoons sugar

　　4 cloves garlic, chopped

　　2 bay leaves

　　6 peppercorns

　　5 cloves

　　1/2 teaspoon allspice

　　

Step 1

To peel the onions more easily, throw them into a pan of boiling water and boil for a few minutes, until the skins loosen. Peel as soon as they are cold enough to handle. Put them with 2 1/2 tablespoons of the oil in a large skillet and cook over medium heat, shaking the pan to color them lightly all over.

　　

Step 2

In a large pan, sauté the rabbit pieces in the remaining oil, turning to brown them on all sides. Pour in the vinegar and wine, the sautéed onions, and all the remaining ingredients. Add water barely to cover and simmer, covered, for about 1 hour, until the rabbit and onions are very tender. Alternatively, bake at 350°F in a covered casserole for 2–2 1/2 hours.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf