Autumn is the perfect season to indulge in Cyprus recipes that warm the heart and tantalise the taste buds. Among these cherished dishes, Pastitsatha—a fragrant beef stew with pasta—holds a special place in many families’ culinary traditions. This dish, hailing from the picturesque island of Corfu, has a history steeped in family gatherings, particularly on Sundays and special occasions.
Photo: cyprus-mail.com
A Taste of Tradition: Pastitsatha
Pastitsatha is not just a meal; it’s a celebration of flavours that reflect the island’s rich history, including influences from Venetian rule. Traditionally prepared with cockerels or stewing hens, modern adaptations often feature rose veal, showcasing the dish’s evolution while retaining its aromatic essence.
Ingredients for Pastitsatha
- 1 kg good quality beef (rump steak or topside), cut into large pieces
- Salt and freshly ground black pepper
- 1 tsp mild paprika
- 150ml olive oil or vegetable oil
- 2 medium onions, finely chopped or grated
- 3 cloves garlic, chopped
- 4-6 allspice berries, crushed lightly
- 1-2 cinnamon sticks
- 2 tbsps red wine vinegar
- 1 glass red wine
- 2 tbsps tomato puree
- 450g ripe tomatoes, grated or 1x400g tin chopped tomatoes, blended
- 1-2 tsp sugar
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp freshly ground nutmeg
- ½ tsp cayenne pepper
- 2 bay leaves
- 1 packet (400g) thick macaroni or Rigatoni
- Grated cheese (Kefalotyri, dried Myzithra, Anari, or Parmesan)
Cooking Instructions
To create this hearty dish, start by heating the oil in a large heavy-based saucepan. Season the beef generously with salt, pepper, and paprika, then fry until it’s nicely browned on all sides. Once the beef is seared, mix in the grated onion and garlic, frying them until the onions soften and begin to brown.
Add the crushed allspice berries and cinnamon sticks, cooking for a minute to release their fragrant oils. Pour in the red wine vinegar, followed by the red wine, allowing it to boil briefly. Incorporate the tomato puree, cooking for another minute before adding the grated tomatoes and sugar. Cover the beef with hot water, place a lid on the pan, and let it simmer gently for approximately 1.5 to 2 hours. Stir occasionally, adding more hot water if necessary, until the meat is tender enough to fall apart with a fork.
While the beef simmers, cook the pasta in salted water until al dente. Once done, drain the pasta and serve it in individual bowls, ladling the beef and sauce over the top. Finish off with a generous sprinkle of grated cheese for an authentic touch.
Preserving Autumn’s Flavours: Stafili Soultani Glyko
As autumn unfolds, another delightful Cyprus recipe comes to life—Stafili Soultani Glyko, a sweet seedless grape preserve. This treat not only captures the essence of the season but also serves as a nostalgic reminder of family traditions and warmth.
The Story Behind the Preserve
Originating from a time when indulgence was a luxury, this preserve is often associated with hospitality, traditionally offered to guests with a glass of iced water. The sweetness of the grapes transforms into a velvety preserve, perfect for spreading on toast or serving atop Greek yoghurt and rice pudding. My own memories of this delicacy are intertwined with my father bringing home boxes of golden seedless grapes, ready for my mother to transform into a beloved family treat.
Ingredients for Stafili Soultani Glyko
- 1.35kg seedless green or yellow grapes
- 1.13kg preserving sugar (or half preserving sugar and half white or brown sugar)
- Juice of 1 orange
- 3-4 rose geranium leaves (or a few tsp of vanilla extract)
- Juice of 1 lemon
Preserving Method
To prepare this sweet preserve, start by ensuring the grapes are firm and removing them from their stalks. After washing and draining them thoroughly, layer the grapes into a preserving pan, sprinkling sugar over them as you go. Allow the grapes to soak in the sugar for several hours or preferably overnight.
Once ready, place the pan over low heat, adding the orange juice to dissolve the sugar slowly. Stir gently and then increase the heat to boil for about 25 minutes, skimming off any impurities that surface. Add the rose geranium leaves and lemon juice, cooking for a few more minutes.
To test for doneness, drop a small amount of the mixture onto a cold plate. If it leaves a valley when you run your finger through it, the preserve is ready. If not, continue boiling until it reaches the desired consistency. Once complete, cool slightly before pouring into sterilised jars, sealing and labelling them for future enjoyment.
Embracing the Season with Cyprus Recipes
As the leaves change and the air turns crisp, embracing these Cyprus recipes allows us to savour the flavours of autumn while honouring family traditions. From the hearty Pastitsatha to the sweet Stafili Soultani Glyko, each dish offers a glimpse into a culinary heritage that celebrates the warmth of home and the joy of sharing meals with loved ones.
For those eager to explore more of Loulla Astin’s culinary journey, her book My Kosmos My Kitchen is available for order online. Additionally, for a vibrant community of food enthusiasts, join Loulla’s Recipe Share on Facebook, where traditional Greek and Cypriot recipes come alive.
