time4cooking.com
Cypriot Ttavas Slow Cooked Dish
Cypriot Ttavas is a traditional slow-cooked dish from Cyprus, celebrated for its rich and delicious flavours and simple and easy preparation. Originating from rural villages, Ttavas is typically made with lamb or beef, combined with rice, tomatoes, onions, and a blend of Cypriot spices, slow-cooked to perfection. This dish reflects Cyprus’s Mediterranean culinary heritage, heavily influenced by Greek, Turkish, and Middle Eastern cuisine.
The main feature of Ttavas is the use of minimal but high-quality ingredients, allowing the natural flavours to shine through. The lamb, the most traditional meat used in the dish, is often bone-in, which helps deepen the flavour during the long cooking process. However, some variations use beef, chicken, or even 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, from which the dish takes its name.
A Dish Rich in Flavour and Taste
Onions are generously added in large, rustic slices, along with rice or potatoes as a base to soak up the juices. Fresh tomatoes are added to create a thick, hearty sauce that envelops the meat. Key spices like cinnamon, cumin, and allspice give Ttavas its warm, aromatic taste, and bay leaves are often included for an added depth of flavour. Sometimes garlic is added, but traditionally, the dish keeps the seasoning simple to let the lamb’s natural richness dominate.
Slow-cooked for Several Hours
Once all the ingredients are layered in the pot, the dish is slow-cooked in a low oven for several hours, typically around three to four hours, allowing the meat to become tender and the flavours to meld beautifully. The slow-cooking process allows the lamb to practically
melt in your mouth while infusing the rice or potatoes with the savoury juices.
Served with Crusty Village Bread or Salad
Ttavas is often served with a side of 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 and delicious flavours. Traditionally slow-cooked, this dish combines tender meat, rice or potatoes, and aromatic spices, creating a comforting meal. Here’s a step-by-step recipe for making Ttavas.
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: In a large mixing bowl, 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 (traditionally, a Ttavas pot), start layering the ingredients.
First, place a layer of onions at the bottom.
Add a layer of lamb on top of the onions.
If using potatoes, add them at this stage, tucking them around the meat. If using rice, you can add it to the meat.
Scatter the chopped tomatoes evenly over the lamb, along with any remaining onions.
Add the garlic, bay leaves, and a pinch of extra cumin or cinnamon if desired.
Add Liquid: Drizzle the olive oil over the entire dish. Pour in the water or stock to moisten the mixture and help with the slow cooking process. If you’re using rice, ensure there is enough liquid to cook it thoroughly.
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 is tender and falls apart easily with a fork. Check occasionally to ensure enough moisture, adding more water if necessary.
Finish and Serve: Once cooked, remove the dish from the oven and let it rest for about 10 minutes. If desired, squeeze the lemon juice over the dish for a fresh finish.
Serve: Serve the Ttavas directly from the pot with crusty bread, a simple salad, or a side of yoghurt for a complete meal.
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.
