Cypriot Food Ttavas

Cypriot Food Ttavas: A Taste of My Yiayia’s Kitchen

Some Cypriot food dishes bring back memories with just one bite. Ttavas is one of them.

I remember my Yiayia Milia preparing this hearty Cypriot dish in her wood-fired oven. The moment she lit the fire, the whole neighborhood filled with the rich aroma of slow-cooked meat, onions, and cumin. Cypriot food does that…

In Cyprus, Ttavas is all about simple ingredients and slow cooking.

Made with lamb or pork, potatoes, tomatoes, and cumin, it’s a dish that rewards patience with incredible flavor.

Just a few ingredients come together to create something deeply comforting.

Cooking Ttavas the Traditional Way

If you have a wood-fired oven, use it. The gentle heat gives the dish a smoky depth that’s hard to replicate. The flavors deepen, the meat turns tender, and the potatoes turn golden.

If you’re using a regular oven, don’t worry—it still tastes amazing.

It just takes longer to get that fall-apart texture. Slow cooking allows the flavors to blend beautifully, creating a rich and aromatic meal.

A Dish Meant for Sharing

In my family, Cypriot Food Ttavas was always made in large batches. Everyone wanted seconds!

We gathered around the table, enjoying slow-cooked pork (or lamb), sweet onions, and golden potatoes, soaking up the juices with fresh village bread.

If you’ve never tried Ttavas, now is the time. It’s an easy, one-pot dish that requires little effort but delivers big flavor.

Whether cooked in a wood-fired oven like my Yiayia Milia or in a conventional oven, it’s a treat.

Serve it with a Greek salad, feta cheese, and warm pita or crusty bread. Enjoy a meal filled with warmth, comfort, and tradition.

Let me know in the comments if you try this recipe! Have any Ttavas memories? Share them!

Food connects us to our roots, loved ones, and the moments that matter most.

Cypriot Food Ttavas

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Serves: 4-5 Prep Time: 15min Cooking Time: 3 hours 3 hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 kg pork shoulder, cubed (or substitute with lamb)
• 3 onions, finely sliced lengthwise
• 3 ripe tomatoes, chopped and 1 tin of chopped tomatoes
• 10 potatoes, peeled and cut into quarters
• ½ cup olive oil
• 1 tbsp cumin
• Salt and pepper to taste
• 2 cups of water

Instructions

• Marinate the Meat (Optional but Recommended)
  • For the best flavor, marinate the meat the night before.
  • Mix the pork (or lamb) with cumin, olive oil, and sliced onions.
  • Cover and refrigerate overnight. If short on time, you can skip this step.
• Prepare the Dish
  • Preheat your oven to 160°C (320°F).
  • In a large baking tray, add the marinated meat (or plain if skipping marination).
  • Add the chopped tomatoes, potatoes, and the remaining onions.
  • Drizzle with olive oil and season with salt and pepper.
  • Add just enough water to partially cover the ingredients.
• Bake Slowly
  • Cover the baking tray with foil and bake for 2.5 hours.
  • Remove the foil and bake uncovered for another 30-40 minutes, until the meat is tender and the potatoes are golden.
• Serve & Enjoy
  • Serve warm with Greek salad, feta cheese, and crusty bread to soak up the delicious juices.