Video and recipe by Alexandra Nikolidaki
Mastelo is a signature dish of Sinos, a Greek island with a proud culinary heritage. It is traditionally made with lamb, but the same technique works beautifully with goat. The key principle is that the meat must never touch the liquid – it is the rising steam from the wine that does all the cooking, keeping the meat moist and infused with dill and wine aromas throughout the long bake. The dough seal is optional but highly recommended; it locks in every bit of flavor.
Ingredients:
- 5lb lamb (chops & rib pieces)
- 1¼ cups red wine – I used GratsiWine
- 1 large bunch fresh dill, finely chopped
- Salt & pepper, to taste
- Vine branches
- Substitute for vine branches: Use a rack, or bundle a few branches together or thyme branches to create a base so the meat doesn’t touch the liquid.
Instructions:
Place the lamb in a large bowl
Pour over the wine
Cover, and refrigerate overnight.
The next day, transfer everything into your baking vessel.
I use a traditional Sifnian clay pot, but you can also use a Dutch oven, ceramic casserole, or any oven-safe dish – as long as you follow the technique.
Place the vine branches (or substitute) at the bottom.
Pour in the marinade wine.
Season the lamb well with salt and pepper.
Layer the meat on top of the branches.
Add dill between each layer (meat → dill → meat → dill).
The secret: the meat should not touch the liquid. It cooks slowly with the steam.
Cover with a lid, or tightly seal with parchment paper and foil.
Traditionally, I seal it with dough:
- Mix 2 cups flour + ¾ cup water
- Shape into a rope and press around the lid to trap the steam inside
- Bake at 200°C (390°F) for 30 minutes
- Then reduce to 150°C (300°F) and cook for about 4 hours
- Serve with fried potatoes or rice.
