Dish

Kapamas

Kapamas is made by slow-cooking lamb or goat meat with onions, garlic, tomatoes, and a variety of vegetables such as carrots, potatoes, and bell peppers. The dish is seasoned with herbs such as oregano and thyme, and is often served with crusty bread or rice. Kapamas is a nutritious and filling meal that is perfect for feeding a crowd. It is also a great way to use up leftover meat and vegetables.

European cuisine› Mediterranean cuisine› Cypriot cuisine

Meat Dish› Goat Dish

Origins and history

Kapamas is a traditional Greek dish that has been enjoyed for centuries. It is believed to have originated in the Peloponnese region of Greece, and was traditionally made with goat meat. Today, lamb is more commonly used, but the dish remains a staple of Greek cuisine. Kapamas is often served at weddings and other celebrations, and is a symbol of hospitality and generosity.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Kapamas, depending on the region and the cook. Some recipes call for the addition of wine or vinegar, while others use different vegetables or spices. Some cooks also add feta cheese or olives to the dish for added flavor.

Presentation and garnishing

Kapamas is traditionally served in a large pot or casserole dish, with the meat and vegetables arranged on top. The dish can be garnished with fresh herbs such as parsley or mint, and a drizzle of olive oil.

Tips & Tricks

To make the dish even more flavorful, marinate the meat in red wine and herbs overnight before cooking. You can also add a splash of lemon juice or balsamic vinegar to brighten the flavors.