Perfect accompaniment to any meat dish, especially pork afelia.

The tava is the metal or ceramic dish that you put in the oven. This dish, variations of which exist in many parts of the med, is my own version of comfort food when i have worked hard and can't be bothered to spent ages preparing something. You can make this with any meat incl chicken, lamb and with just vegetables or even prawns. The basic ingredients are the meat, potatoes, onions, tomatoes and a bit of Cinnamon. But, you can add other veggies such as paprika or eggplant. The usual method is to place all these ingredients in the greased tava dish add some water, cover and wack in the oven. In this recipe i do the same but once cooked i take the lid off and allow the meat and potatoes to brown a little bit before serving

Kolokassi is a root vegetable that grows in Cyprus. It originates from Polynesia and Asia. In Tahiti it is called Taro. It was probably transported through Asia to Egypt where its use spread to other countries of the Mediterranean such as Cyprus, Lebanon and Spain. Kolokassi is not found in Greek cooking.

This is a traditional Cypriot recipe where it is cooked with pork and potatoes in a rich tomato sauce.

Keftethes are a Greek form of meatballs which probably originated from the Ottomon or Middle-Eastern kofta. The term originated from Persia and means ground or beaten refering to the meat or vegetable ingredients in the meatballs. They are usually rolled in balls or cigar shapes and egg and breadcrumb mix is used to bind the mixture together.

Here is a recipe that's more in line with the Greek or Cypriot version and which may form part of a delicious meze meal.