A popular Cypriot holiday dish
Ingredients
Pork (lean) – 1 kg
Beets – 0,5 kg
Celery – 2-3 sticks
Lemon juice (freshly squeezed) – 1 lemon
Salt and pepper – to taste
Coarsely ground cumin – 1 teaspoon
Olive oil – 3 tablespoons
Water – 1 cup
Cooking method
First peel the beets the same way you peel potatoes — by scraping them.
Please remember that fresh beet juice leaves stains that are hard to remove. So wear latex gloves before you start cooking.
Cut each beet into four pieces. Then thinly slice each piece.
Chop up the celery.
Squeeze the lemon. Grind up cumin seeds.
In a medium-sized pot heat up olive oil, then add medium-sized chunks of meat. Stir the meat until it is light golden-brown.
Now add the beets and celery. Sprinkle salt, pepper and cumin. Then add water and lemon juice. Stir.
Leave everything over medium heat for 30-40 minutes.
