Cypriot Cannelloni – A Delicious Twist on a Classic Dish
A Taste of Cyprus in Every Bite
In Cyprus, cannelloni is anything but ordinary. Instead of using pasta tubes, we roll up a rich, savory filling inside delicate homemade crepes. This unique touch creates a softer, more melt-in-your-mouth experience, making every bite a comforting delight.
Growing up, this dish was a Sunday favorite in our home, filling the kitchen with the aroma of slow-cooked meat, tomatoes, and warming spices. My grandmother would always prepare extra crepes because we couldn’t resist sneaking a few before they even made it to the oven! The true magic, however, came from the Cypriot addition of halloumi cheese. Its salty, slightly chewy texture perfectly complemented the rich filling, making it an essential part of the dish.
A Lighter Option – No Béchamel Needed
Many versions of cannelloni are topped with a thick layer of béchamel sauce, but in Cyprus, we sometimes skip it for a lighter variation. Without the béchamel, the flavors of the crepes, meat, and tomato sauce shine through, making for a simpler yet equally delicious experience. If you prefer a heartier dish, you can always add a layer of béchamel, but it’s entirely up to personal taste.
The Perfect Dish for Any Occasion
Cypriot cannelloni is a fantastic meal for family gatherings or cozy weeknight dinners. It’s surprisingly easy to make, and because you can prepare the crepes and filling ahead of time, it’s perfect for meal planning. Whether baked in a simple tomato sauce or enriched with creamy béchamel, this dish never fails to impress.
Make sure to try this crowd pleaser Lebanese custard dessert too!
If you’re looking for a unique twist on traditional cannelloni, this Cypriot version is a must-try. The homemade crepes add a delicate texture, the halloumi brings a burst of Cypriot flavor, and the option to skip the béchamel makes it adaptable to your taste. Give it a go and bring a little piece of Cyprus into your kitchen!
For the crepes Sieve the flour and add the salt. Mix together all the wet ingredients and add them to the flour. Stir well for all the flour to be incorporated and the crepe butter is smooth. Let the crepe butter stand for a couple of minutes. Heat a pan over a medium fire. Lightly oil your pan with some olive oil or vegetable oil. I personally avoid butter as it can easily burn. Once the pan is hot, use a ladle and add just enough crepe butter to the pan to cover it by swirling it around. The crepe butter should be equally distributed. Cook the crepe on one side for about 40 seconds and then flip to cook the second too for about 30 seconds. Continue to use all the crepe butter. For the ragu Heat the oil in a pan and add the meat. Season with the salt and pepper and let it cook completely, until all the juices have evaporated. Add the onion, cook for 5 more minutes and add the minced garlic. Add the passata and some water just to cover the minced meat, reduce the heat and cook for 30-40 minutes. Once cooked, add the fresh parsley. Dissolve one tablespoon of corn flour in a cup with some cold water. Add it to the minced meat and cook for 5 more minutes. Let it cool. To assemble Take one crepe and add 1,5 tbsp of ragu in the middle. Roll and place in a buttered tray or Pyrex. Repeat with all the cannelloni. Drizzle some more passata on top and sprinkle with the cheese of your choice. Bake for about 40 minutes,until nicely golden and crunchy. You can add any other herbs and spices you like and even some red wine.
Another great addition is some bechamel sauce and bake for 50 minutes.
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