A delightful Cypriot pea stew, renowned for its simplicity and wholesome flavours, simmered in a rich tomato base. Traditionally paired with crusty bread, it embodies the rustic heart of Cypriot cuisine. Can also be made during the Lenten period without the meat. COOKBOOK IN PROGRESS 📖 Ingredients I kilo Pork shoulder or belly Lg Onion chopped 2 Carrots sliced 2-3 Potatoes quartered 5-6 Artichoke hearts halved 1 kilo Peas or Petis Pois 250ml vegetable stock 1 tbsp Tomato Puree 1 tin Chopped Tom

A must-try taste of Cypriot cuisine 🥔 Loved in every home and enjoyed by all, Cypriot potato patties are a true local classic. Grated potatoes and onion are mixed with minced meat, parsley, salt, and black pepper, shaped by hand, then fried until perfectly golden and crispy. Simple ingredients, timeless flavor. Traditionally served with boiled black-eyed peas and fried Cypriot potatoes — comfort food in its purest form. Taste the local traditions, one bite at a time. #visitncy #patatesköftesi