Cypriot style meatballs | Keftedes – with tzatziki & pitta

Cypriot style meatballs | Keftedes – with tzatziki & pitta

Cypriot style meatballs - Keftedes

Mix together: free range/organic pork mince + grated potato (with water squeezed out) + finely sliced spring onions + finely chopped fresh mint + pinch dried mint + sea salt

Roll the mix into balls and refrigerate for 30 minutes

Cypriot style meatballs - Keftedes

Shallow fry in olive oil until cooked through and golden

Cypriot style meatballs - Keftedes

For pittas:

240ml warm water
2 teaspoons dry yeast
400g  flour ( 1/4 wholemeal + 3/4 plain white is a good mix)
Good  pinch or two of sea salt
Drop of honey
Glug of olive oil
Mix water + yeast + honey & leave to froth up for five minutes
Add to the flour and knead for 7- 10 minutes
Cover and leave in a warm place for 90 – 120 minutes or until doubled in size
When ready divide into 8 pieces & roll into 7″ – 8″ rounds
Place on pre-heated baking tray and cook @ 210C for around 3 minutes
The pitta will puff up and when fully ‘ballooned’ is ready

Cypriot style meatballs - Keftedes

Serve with the freshly made pitta bread + tzatziki

Works very well with chicken mince too

For more meatball ideas visit:

Meatball Deli  |   |  For the love of meatballs!


Harissa houmous

Simple nutritious & delicious lunch of homemade houmous with harissa & pitta




Pinchos morunos and mojo picon

C:\Users\VanessaB\Pictures\pincho moruno and mojo picon

Pinchos morunos are pork skewers with Moorish spices, a popular tapas. They are good on their own or with mojo picón, which is a spicy sauce from the Canary Islands.


For the pinchos:

Dice some pork fillet and mix with finely chopped garlic + paprika + cumin + cayenne  + sprig fresh thyme + olive oil + salt & pepper
Marinate over night

mojo picon

For the mojo picon:

Fry a slice of rustic white bread in olive oil until golden
In a pestle and mortar pound garlic + cumin seeds + salt together until smashed up and blended
Break up the fried bread and add to the mix along with paprika + some skinned roasted red pepper + cayenne
Stir in extra virgin olive oil + a dash of sherry vinegar + some cold water to loosen the mix

Pinchos morunos

Thread  the marinated pork on to cocktail sticks or soaked wooden skewers

BBQ or cook in griddle pan over a high-ish heat for 2-3 minutes each side

Serve the mojo picon as a dip for the pinchos or spread over some rustic bread slices and top with the pork pinchos

Pinchos morunos & mojo picon

Pinchos morunos & mojo picon

Mojo picon also goes well with boiled or roast potatoes, grilled fish & chicken, roasted aubergines & courgettes, and Spanish cheese