Dish

Kordelia

Kordelia is made by combining lamb, potatoes, onions, garlic, and a variety of spices. The mixture is then slow-cooked in the oven until the meat is tender and the potatoes are golden brown. The dish is typically served with a side of Greek salad and crusty bread. Kordelia is a great source of protein and carbohydrates, making it an ideal meal for athletes and active individuals. It is also a good source of vitamins and minerals, including iron, zinc, and vitamin B12.

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Pasta

Origins and history

Kordelia is a traditional Cypriot dish that has been enjoyed for generations. It is believed to have originated in the mountainous regions of Cyprus, where lamb was a popular meat among shepherds and farmers. Today, Kordelia is enjoyed throughout Cyprus and is often served at family gatherings and special occasions.

Dietary considerations

Kordelia is not suitable for vegetarians or vegans, as it contains meat. It is also not recommended for individuals with certain dietary restrictions, such as those with celiac disease or gluten intolerance, as it may contain wheat products.

Variations

There are many variations of Kordelia, with some recipes calling for the addition of other vegetables or spices. Some cooks also prefer to use beef or pork instead of lamb, depending on their personal preferences.

Presentation and garnishing

Kordelia is typically served on a large platter, with the lamb and potatoes arranged in a circular pattern. The dish is often garnished with fresh herbs, such as parsley or dill, and a drizzle of olive oil.

Tips & Tricks

To make the lamb more tender, try marinating it in a mixture of olive oil, lemon juice, and spices before cooking. You can also experiment with different spices and herbs to create your own unique flavor profile.

Side-dishes

Kordelia is typically served with a side of Greek salad and crusty bread. Other popular side dishes include roasted vegetables, tzatziki sauce, and hummus.