Top 5 Cypriot Meat Dishes

This Cypriot-style barbecue dish is made with seasoned and marinated meat, typically lamb, pork, or chicken, which is placed on a long skewer and slow-roasted over an open fire. The marinating process makes the meat incredibly tender and succulent, and the meat is basted as it roasts, improving the texture and flavor even further. There is also a number of local varieties of the dish, and the best-known variety is known as Lysiotiki souvla from the village of Lysi. The dish is typically prepared for Christmas and Easter, but is also served on other festive occasions. It is served with a drizzle of freshly squeezed lemon juice, a side of baked potatoes, and a salad.Expand

Kleftiko is a typical Greek dish that is commonly prepared at festive events and celebrations, consisting of a succulent piece of lamb or goat meat that is wrapped in foil and baked in airtight ovens. Also spelled as klephtiko, the name comes from the Klephts, mountain rebels from the Greek Revolution who cooked the food underground, so that no aromas or steam could escape, as it could reveal their positions. The cooked food was typically stolen, as klepht is also the root of the word kleptomaniac, describing a person with the urge to steal. Today, the meat is slowly cooked in a bowl so that it remains juicy and falls off the bone. Kleftiko is usually cooked with potatoes that soak up some of the flavorful meat juices. Other accompaniments may include red peppers and tomatoes. It is recommended to pair the dish with a glass of red wine on the side.Expand

This traditional Cypriot sausage is made from a mixture of minced pork and lamb, chopped red onion, and parsley wrapped in caul fat, a thin fatty membrane that lines the stomach of cows, sheep, and pigs. There are two theories as to how the dish got its name – either from the Turkish word şeftali, which means peach, most likely as a reference to its texture, or from the name of the street vendor who is credited with having invented it. The meat mixture is seasoned with salt, pepper, and cinnamon, and then formed into small sausages which are skewered and grilled. As the meat cooks, the caul fat renders, giving the sausages a crispy, caramelized exterior while keeping the meat on the inside tender and juicy. Sheftalia is commonly served in a pita, topped with salad and tzatziki, a sauce made with yogurt, cucumber and olive oil.Expand

Stifado is a hearty Greek one-pot stew that is ideal for a cold winter's day. Although the ingredients vary from region to region and from cook to cook, the essential ones are large amounts of onions, tomatoes, wine or vinegar, and sometimes garlic. Depending on the region, meat such as goat, rabbit, wild hare, snails, tripe, or octopus can be added to the stew, but it is mostly made with beef. Others like to add mushrooms or warming spices such as cinnamon, cloves, and allspice. The usage of those spices points to a possible Levantine influence, while the name of the dish is a clear indicator of Italian influence, derived from the word stufato, meaning stewed in Italian. When the stew is cooked, it is recommended to pair it with crusty bread and a glass of red wine on the side.Expand

This pork-based dish regularly appears on Cypriot and Greek tables. Its name stems from ovelia, the ancient Greek word for cooked meat. Afelia is traditionally prepared in a traditional earthenware vessel called tava, which is typically placed into clay ovens in order to slowly cook until done. The dish consists of just a few ingredients: cubed pork meat (shoulder or short rib), dry red wine (used to tenderize the meat), and crushed coriander seeds. In fact, coriander is a cornerstone spice in Cyprus, and it is rare to find a true traditional Cypriot dish without it. Afelia is bursting with a fragrant combination of sweet and sour flavors, and it is usually served with accompaniments such as crusty bread, potatoes, or pourgouri - a pilaf made with vermicelli, bulgur wheat, and chicken broth. It can also be served over plain rice and drizzled with leftover baking juices.Expand