Pastitsio – Cypriot Baked Pasta
Make and share this Pastitsio – Cypriot Baked Pasta recipe from Food.com.
Cypriot Baked Lamb and Potatoes With Cumin and Tomatoes
from “Falling Cloudberries” by Tessa Kiros In the book, the recipe description reads: “This is so simple. It’s a very typical Cipriot all-in-one meal–you just need the time to prepare the lamb and vegetables, then you can fling it in the oven, go out for a (Greek) coffee, and come home to a ready meal. You could use lamb chops and leave them whole instead of cutting them into chunks, which makes it even simpler. And it doesn’t need much by way of accompaniments–perhaps a salad or some simply sauteed vegetables.”
Cypriot Slowed Cooked Lamb/Goat
This is a recipe from a friends Cypriot Nanna – sorry don’t remember the proper name for it. This is just 1 version often the main spice is cumin but I like this version best. The family had an outside traditional wood burning oven so she would usually make 3-4 legs of meat at a time and invite friends and family over. I have cut it down to serve 6. If using goat you may need 2 legs as kid legs are usually only small. I don’t know whether the addition of the cheese was a family querk but that is how she made it. I have been told by other Cypriots that adding the cheese is not right.
Tave (Cypriot Baked Lamb and Potatoes With Cumin and Tomatoes)
This delicious all-in-one meal couldn’t get any easier or tastier. You can just fling it into the oven and pop over to the pub for a drink or two with friends, and when you get back it’s almost ready! You may also use lamb chops instead of the cubes of lamb. It’s great either way! The long slow cooking results in meltingly tender lamb and succulent potatoes.
Hot Stuff! Cypriot Stuffed Aubergines and Minty Cumin Yoghurt
Not for the faint hearted, these SPICY aubergines are stuffed with lentils, making them a wonderful vegetarian main meal or appetiser. You can add minced meat (ground beef) if you wish, but I find that the Puy Lentils used in this dish have quite enough “body” already! These are based on a Turkish recipe called Imam Bayildi – but I have “pepped” them up a bit by adding Cayenne pepper, chili & the lentils! Do not forget the essential finishing touch – the minted cumin yoghurt, it “cuts” through the heat of the cayenne pepper. Serve these with a crispy salad and crusty bread.
