by Glynis Smy

Created on: October 10, 2010

Stifado and Kolokythoanthoi are names that are on a traditional Cypriot menu. They are also dishes cooked or made in my kitchen on a regular basis. Living in a Cypriot village has introduced me to many recipes that have been handed down over the years by my neighbours.

Beef Stifado is a great winter warmer.

1 kg of cubed beef (chuck steak/ braising steak)750 grams of onion or shallots

1 generous tablespoon of tomato paste

Half glass of red wine (Drink the other half it is good for the heart)

4 tablespoons of red wine vinegar

4 garlic cloves, finely chopped

2 bay leaves

1 large cinnamon stick

4 whole cloves

Salt and Pepper to taste

Heat some Olive Oil in a pan and gently brown off the onion and place to one side. Add the meat to the remaining juices and fry off to brown for a few minutes. Add all the ingredients to a casserole dish and cover with water. Slow cook in a medium/hot oven for 2-3 hours.

I thicken the sauce with cornflour/starch about five minutes before finishing. I also lay spinach leaves on top to wilt.

Serve with crusty bread or Potatoes.

NB: The mix can marinate overnight and placed in a slow cooker if more convenient.

Kolokythoanthoi is an unusual dish. It uses the flower of the Zucchini/Courgette. The lovely yellow tube attached to the end of the green vegetable we know so well. For this dish you will need:

10  Courgette/Zucchini Flowers. Remove stem.

½ cup of uncooked short grain rice

¼ kilo ground / minced meat (pork is used in Cyprus, but beef is also good)

1 finely chopped tomato

Pinch cinnamon

Pinch of salt

Black pepper to taste

Teaspoon of tomato paste/puree

Fry off the meat. Boil the rice.

Gently mix cooked meat, rice, seasoning and spice, plus the one chopped tomato in a bowl.

Wash the flowers. Stuff with ingredients from the bowl. Fold ends of flowers to retain contents.

Lay stuffed flowers carefully in a large pan. Pour over enough water to cover. Then mix the tomato puree with a little water and pour over. Cover and simmer for 15 minutes. Lift out carefully and drain.

Serve with a green salad and crusty bread.

 They can be baked if preferred. Lay in a tin with a mix of Olive oil and water in the base. Lay the flowers carefully in a row. Cover with aluminium foil. Bake in a oven approx 180 c for 20 mins or until water disappeared.

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