1.3kg lamb (in pieces)

1 cup extra virgin olive oil

2 garlic cloves

2 onions

1kg fresh tomatoes (or 3 tins/ jars of tomatoes)

200ml white wine

2 Tbsp pure grape syrup

Unrefined sea salt

Black pepper

500g Hylopites (traditional Greek square egg noodles)


Clean the meat well and boil in a pot with water, removing the foam that will be appearing on the surface of the water.

Once the meat is cooked throughout, remove it with a spoon and put aside.

Empty the water from the pot and sprinkle a bit of olive oil. Lightly fry the finely chopped onion until it’s soft, then add the garlic and fry for another 2mins. Add the meat and fry until all its sides are golden brown. Then add the tomatoes, wine, pure grape syrup, sea salt and freshly ground black pepper. Put the lid on the pot and allow to cook slowly over low heat for about 1hr 45mins.

Remove the meat from the pot, add a bit of water in the sauce and then the traditional Greek square egg noodles (χυλοπίτες) and allow to boil for about 6mins.

When ready place the pasta with the sauce in a big platter or ceramic baking tray, placing the meat on the side or on top. Serve with grated kefalotyri cheese.

*** Source: www.sofiatisfisis.gr