Monday, June 1, 2009

Tavas (stewed lamb or beef)

One of the most popular specialties in Cyprus cuisine is Tavas, stewed lamb or beef with tomatoes, onions and cinnamon. The meat is usually cooked in a clay pot with potatoes, but it can also be served with bulgur rice (see older post).
Lefkara village in the Larnaka district, is famous for its Tava dish, along with the world's well known traditional lace making and embroidery crafting.
Tavas is a very easy dish to cook and tastes great.

  • 1 kg lamb or beef cut in cubes
  • 8-10 large onions cut in 4 pieces each
  • 5-6 potatoes cut into cubes
  • 1 tsp cummin, crushed
  • 1 tsp black pepper
  • 4-5 tomatoes cut in medium size pieces
  • 1 glass dry white wine
  • 4-5 tbls vinegar
  • 1 tbls salt
  • 2-3 bay leaves
  • 2-3 cinnamon sticks
  • corn flower oil


Fry the meat in a pan until it becomes golden colored , drain it and then place it in large pyrex (must have a lid). Fry the onions in the same pan, then put them in the pyrex along
with all other ingredients. Mix well and cook for 1 hour at 190-195 Celsius.