Mastelo from Sifnos, usually lamb or goat, is the traditional dish of the island and is usually prepared on Easter Sunday.
Ingredients (4-6 persons)
5-6 kg lamb or goat cut into portions
plenty of finely chopped dill
tinfoil or oil paper (according to where you are going to cook it)
Wash off the meat with red wine. Put salt and pepper on it and sprinkle all the portions with dill. Put the vine-twigs crosswise forming a grid at the bottom of the mastelo (special ceramic utensil for this specific dish without lid). Put the pieces of meat over the vine-twigs. Optionally, you can cover the pieces of meat with suet at the end of the process. Spray the food with 1 ½ - 2 wine glasses of red wine (if it is clear, you can use the wine that you used to wash off the meat). Cover the utensil with tinfoil and use a fork or a knife to make small holes on it. Put it in the wood oven for 4 ½ to 5 hours! If you want to cook the food in an electric oven, let it cook for an hour at 200 degrees and then continue cooking it at 120 degrees. If you are going to use an electric oven, cover the food with oil paper instead of tinfoil and do not open any holes on it.