rugla

Rugla is a traditional dish originating from the island of Crete in Greece. It is a type of slow-cooked meat, typically lamb or goat, prepared in a rustic and flavorful manner. The defining characteristic of rugla is its preparation in a clay pot, often sealed with dough or a lid, which allows the meat to cook gently over a long period, resulting in exceptional tenderness and a concentrated flavor.

The cooking process usually involves marinating the meat, often with herbs, garlic, and sometimes lemon juice, before placing it in the clay pot. The pot is then sealed and cooked in an oven or over embers for several hours. This slow cooking method is crucial to breaking down the connective tissues in the meat, making it melt-in-your-mouth.

Rugla is typically seasoned with local Cretan herbs, such as oregano, thyme, and rosemary, which impart a distinctive aroma and taste. The dish is often served as a hearty main course, accompanied by simple sides like boiled vegetables, potatoes, or crusty bread to soak up the rich juices. Its preparation method emphasizes the natural flavors of the meat and the aromatic herbs, reflecting the culinary traditions of Cretan rural life.