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A Dish Known for its Richand Hearty Flavours
Cypriot Ttavas is a traditional slow-cooked dish from Cyprus, known for its rich, hearty flavours and simple, rustic preparation. Originating from rural villages, this dish typically combines lamb or beef with rice, tomatoes, onions, and a blend of Cypriot spices. Slow-cooked to perfection, Ttavas reflects Cyprus’s Mediterranean culinary heritage, drawing influences from Greek, Turkish, and Middle Eastern cuisine.
The main feature of Ttavas is the use of minimal but high-quality ingredients that allow the natural flavours to shine. Lamb, traditionally used in the dish, often comes bone-in, which deepens the flavour during the long cooking process. Some variations use beef, chicken, or pork. The meat is cut into large chunks and layered in a clay pot or heavy-duty ovenproof dish, known as a “Ttavas” in the Cypriot dialect.
A Dish Rich in Flavour and Taste
Generously sliced onions go into the pot, followed by rice or potatoes, which soak up the savoury juices. Tomatoes, either fresh or canned, create a thick, hearty sauce that envelops the meat. Key spices like cinnamon, cumin, and allspice give Ttavas its warm, aromatic profile. Bay leaves add depth of flavour, and sometimes garlic makes an appearance, though the dish traditionally keeps the seasoning simple to highlight the lamb’s natural richness.
Slow-cooked for Several Hours
After layering all the ingredients in the pot, cover the dish and slow-cook it in a low oven for about three to four hours. The long cooking process ensures the meat becomes tender and the flavours meld beautifully. The lamb practically melts in your mouth, while the rice or potatoes absorb the savoury juices.
Served with Crusty Village Bread or Salad
Ttavas often gets served with crusty bread or a simple salad. This hearty dish captures the essence of Cypriot home cooking, where simplicity, time, and quality ingredients come together to create a deeply satisfying meal.
Cypriot Ttavas Slow-Cooked Dish Recipe
Ttavas is a classic Cypriot dish, known for its rich, hearty flavours. Traditionally slow-cooked, it combines tender meat, rice or potatoes, and aromatic spices for a comforting meal. Here’s how to make it.
Ingredients: (Serves 4-6)
1.5 kg (3.3 lbs) lamb (bone-in shoulder or leg, cut into large chunks)
4 large onions, sliced thickly
4 large tomatoes, chopped (or 1 can of diced tomatoes)
1 cup rice (optional, substitute with potatoes if preferred)
4-5 large potatoes, cut into chunks (if not using rice)
3 garlic cloves, minced (optional)
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground allspice
2 bay leaves
Salt and pepper, to taste
½ cup olive oil
1 cup water or stock
Juice of 1 lemon (optional, for freshness)
Instructions:
Prepare the Meat: Season the lamb generously with salt, pepper, cumin, cinnamon, and allspice. Mix well to coat the meat with the spices.
Layer the Ingredients: In a large clay pot or heavy-duty ovenproof dish, layer the ingredients. Start with a layer of onions at the bottom, followed by a layer of lamb on top. If using potatoes, place them around the meat. If using rice, add it over the meat. Scatter the chopped tomatoes and remaining onions over the lamb. Add the garlic, bay leaves, and extra spices, if desired.
Add Liquid: Drizzle olive oil over the entire dish. Pour in the water or stock to moisten the mixture, ensuring enough liquid for cooking, especially if you’re using rice.
Slow Cook: Cover the dish with a lid or foil. Place it in a preheated oven at 160°C (320°F) and cook for 3-4 hours, or until the lamb becomes tender and easily falls apart with a fork. Check occasionally to ensure enough moisture, adding more water if necessary.
Finish and Serve: After cooking, let the dish rest for about 10 minutes. If desired, squeeze fresh lemon juice over the dish for a burst of freshness.
Serve: Serve the Ttavas directly from the pot with crusty bread, a simple salad, or a side of yogurt.
Enjoy this rich, flavourful Cypriot Ttavas, a dish that celebrates the beauty of slow-cooked, wholesome ingredients!
If you’re looking to stay purely traditional, Maratheftiko is the top pick for this classic pairing. It’s highly regarded for its adaptability to rich, spiced meat dishes like Cypriot Tavas.
Recommended Wine for Cypriot Tavas Dish
Cypriot Tavas, a traditional slow-cooked lamb or beef stew with onions, tomatoes, and aromatic spices like cumin and cinnamon, pairs wonderfully with certain types of Cypriot wines. The wine you choose should complement the dish’s rich flavours without overpowering the spices. Here are some excellent Cypriot wine pairings to consider:
Maratheftiko
Profile: Maratheftiko is a red Cypriot grape variety known for its bold structure, intense dark fruit flavours (like blackberry and plum), and a hint of spices.
Pairing: Its deep, complex profile stands up well to the heartiness of Tavas, especially with lamb. The wine’s tannins and fruit notes complement the rich, slow-cooked meat and savoury spices.
Xynisteri (For a lighter option)
Profile: Xynisteri is a native white grape, producing crisp and fresh white wines with citrus and herbaceous notes.
Pairing: While it’s unconventional to pair white wine with a stew, Xynisteri’s acidity can cleanse the palate between bites, balancing the richness of Tavas. This is a good option if you prefer a lighter wine pairing.
If you’re looking to stay purely traditional, Maratheftiko is the top pick for this classic pairing. It’s highly regarded for its adaptability to rich, spiced meat dishes like Cypriot Tavas.
