Keftedes
Cypriot meatballs
Experience the rich and savoury flavours of Cyprus with our traditional makaronia tou fournou. This oven-baked pasta dish is a staple of Cypriot cuisine: al dente macaroni, juicy minced meat and a tomato sauce infused with fragrant spices like cinnamon and allspice.
Topped with creamy béchamel and sprinkled with grated cheese, it is baked to golden perfection, creating a satisfying crunch that pairs with the warm, savoury filling. Whether you want a hearty family dinner or an impressive dish for a gathering, this one delivers.
Place the pasta and chicken stock in plenty of boiling water and let it cook. Once cooked, drain and set aside. Pour a few drops of olive oil in the bottom of a baking dish and evenly spread ¾ of the pasta, then spread the grated halloumi over it.
Chop the onions finely and sauté them in a pot with a bit of olive oil. Once translucent, add the minced meat with the water and let it cook for about 20 minutes. When almost all the water is absorbed add the tomato juice, then the parsley, dried mint, salt, pepper and cinnamon to taste.
Pour the meat mixture evenly on top of the pasta in the baking dish, then place the pasta you held back on top of it. Three of the four layers are now in place.
Place all the béchamel ingredients except the halloumi in a pot and stir well with a whisk. When there are no crumbs left, place the pot over medium heat and keep stirring until the cream has thickened. Once thickened, add the grated halloumi and stir for another two minutes, then pour the béchamel into the baking dish.
Mix the dried mint into your dried grated halloumi or grated anari and sprinkle it evenly over the béchamel. If you cannot find dried halloumi or anari, skip the dried mint too and sprinkle about 1 tablespoon of cinnamon evenly over the cream instead. Bake at 180°C for 35–40 minutes in a preheated fan oven.
Cut into squares and serve with a village salad on the side.
Cypriot meatballs
Horiatiki — the village salad