Mastelo of Sifnos

A signature dish of Sifnos named after the clay pot in which it is cooked. The vessel, conical in shape with a wide opening and narrow base, resembles a unique flowerpot and has no lid. At Easter, when this dish is traditionally prepared, vine branches are placed at the bottom of the mastelo to form a rack on which the meat rests. The lamb or goat is seasoned with salt, pepper, and dill, and red wine is added, blending with the other ingredients to create depth and a distinctive aroma. It is baked for hours in a wood-fired oven and served with local wine.