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Meat Dishes

Cypriots love their meat especially Souvla and Souvlaki and have many recipes are closely related to Greek, Italian, Turkish and Middle Eastern cuisine.



Product Image Item Name+
   
AFELIA (Pork with Coriander and wine)

AFELIA (Pork with Coriander and wine)

Ingredients   ½ cup/100ml/3½ fl oz corn oil or olive oil 1.5kg – 2kg (3½ lbs or 4 lbs) pork cut into small pieces about 1inch square or according to taste.  Traditionally this is made with belly of pork or fatty pork but if you are watching your weight then...
   
Koupepia (Dolmades or Stuffed Vine leaves)

Koupepia (Dolmades or Stuffed Vine leaves)

You will need about half a kilo or one pound of fresh vine leaves.  (See note on vine leaves *). Half a kilo or one pound of fresh minced beef or pork, a mixture of both also works very well. ½ cup or 90g long grain white rice (this is a matter of preference, some people prefer more...
   
Makaronia Tou Fournou/ Pastitstio

Makaronia Tou Fournou/ Pastitstio

Makaronia Tou Fournou/ Pastitstio                                  -  (Traditional Oven Cooked Pasta with minced meat and Bechamel...
   
Souvla and Souvlaki

Souvla and Souvlaki

National pastime of Cypriots is the cooking process and eating of Souvla and Souvlaki  Prime tender meat must be used, the ideal cuts being the nut of the lean or boned meat of the loin and best end. Souvla : Cut the meat into big cubes or chunks, season to taste and place on the skewer...
   
Tavva (Baked Lamb & Potatoes (or rice) with Tomatoes and Onions)

Tavva (Baked Lamb & Potatoes (or rice) with Tomatoes and Onions)

Ingredients You can either use potatoes or rice in this recipe but traditionally Tavva is made with potatoes.  1 or 2 kilos of Lamb, any piece is OK but traditionally it was made with the fattier parts of meat.  You can use shoulder, lamb chops or any piece you have at hand. Personally I...
   

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