Δημοφιλής τρόπος ψησίματος αρνίσιου και κατσικίου κρέατος στην Κύπρο.
Traditional Recipes
Apohtin with green beans and potatoes
A dish from the area of Pitsilia. In order to desalinate the apohtin, it is boiled and fried before cooking with green beans and potatoes.
Traditional Recipes
Apohtin with potatoes
The apohtin (cured goat meat) and potatoes are cooked in tomato sauce with plenty of small onions (konnari). Once cooked, the food is placed in a clay pot (kouza) to retain its softness. The recipe…
Traditional Recipes
Easter pourkouri with goat meat
“… the pieces of meat on skewers, place the skewers on the clay pot to give the pourkouri some flavour of the meat, and cover them with foil.” (Theognosia Andreou and Vasiliki Michael, Kornos)
Traditional Recipes
Fried goat with onion
The meat is deep fried with onion. Serve with a generous squeeze of lemon.
Traditional Recipes
Goat meat in tomato sauce
The meat is fried and then cooked with onion in a tomato sauce. Recipe from Rizokarpaso.
Traditional Recipes
Kaourmas with egg and lemon soup
Lamb marinated in wine and combined with the most popular and beloved soup in Cyprus, the egg lemon soup with rice. The recipe comes from Analionda in the Nicosia district.
Traditional Recipes
Kaourmas with rice
This recipe comes from occupied Lefka in Morphou. In this local variation of kaourmas, goat meat is used, and rice is also added to make the dish more filling.
Traditional Recipes
Kappamas from Ay. Memnonas
In this local variation of the dish, lamb is cooked in red wine and bitter orange juice. In Ayios Memnonas, this dish used to be served at weddings and during major festivities such as Christmas and…
Traditional Recipes
Karotžéfala
Karotžefala was a type of preserved meat made from goat's head. It was utilised in the preparation of a soup, which was accompanied with barley rusks, called ‘kavkalies'.
Traditional Recipes
Lamb entrada (lamb in avkolemoni soup)
Lamb and potatoes, cooked with egg and lemon soup. The dish is usually served with grilled bread.
Traditional Recipes
Lamb in a clay pot
Cooking in a clay pot was commonly used in traditional recipes of Kornos village and of Cyprus in general.
Traditional Recipes
Lamb in wine sauce
A dish with lamb meat that was common throughout Cyprus. The cauliflower is marinated in wine, and the rest of the marinade is used to cook the food, creating a delicious and aromatic sauce.
Traditional Recipes
Lamb kappamas
Lamb main dish that was served on Sundays. The two recipes are from Omodos in Limassol district (Troodos mountainous area) and Meneou in Larnaca district.ίας Λάρνακας.
Traditional Recipes
Lamb kappamas with cauliflower
A dish with lamb meat that was common throughout Cyprus. The cauliflower is marinated in wine, and the rest of the marinade is used to cook the food, creating a delicious and aromatic sauce.
Traditional Recipes
Lamb kleftikon
"Take pieces of meat cut into portions, put them in a baking pan, salt them, sprinkle them with the brandy and add the bay leaves." (Sotira Eleftheriou, Kyperounda)
Traditional Recipes
Lamb tenderloin with small taro roots
Lamb fillets served with small taro roots prepared in a traditional way, i.e. fried and combined with lemon juice and coriander seeds. The combination of meat and taro root is regular in the local…
Traditional Recipes
Lamb with rice
This dish, with marinated lamb and rice, was customary during festive periods. The recipe comes from Ormideia in Larnaca district.
Traditional Recipes
Pastry cream with goat’s milk
Crème pâtissière adapted to Cypriot cuisine with the use of goat's milk.
Traditional Recipes
Periani
The goat is seared and then cooked in white wine, orange juice and orange peel, aromatics and seasonings.
Traditional Recipes
Rifi (small goat meat) with cauliflower
Dredge the cauliflower in flour and fry it. Place the meat in the pot and add the cauliflower on top." (Marina Kiliari, Kyperounda)
Traditional Recipes
Roasted lamb and potatoes
A meat dish, which was particularly common for Sunday lunch or for Easter Sunday lunch.