Cypriot ressi, wheat pilaff with lamb and lamb fat mounded on a white plate
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Ressi (Cypriot Wheat Pilaff)

Ressi (Cypriot Wheat Pilaff) is a traditional Cypriot recipe for a classic accompaniment of lamb and lamb fat with wheat that is cooked slowly and which is Cyprus' national festival dish. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Cypriot Wheat Pilaff (Ressi).

prep time

20 minutes

cook time

450 minutes

Total Time:

470 minutes

Additional Time:

(+4 hours soaking)

Serves:

20

National:
Rating: 4.5 star rating

Tags : National Dish Lamb RecipesCyprus Recipes

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This is a very traditional Cypriot dish which has been prepared for many centuries and which has gained the status of one of Cyprus' national dishes. This is a standard dish at any Cypriot wedding.

Ingredients


1.2kg lamb (with bones)
1.2kg lamb fat (traditionally from the tail)
1.4kg wheat
30g salt

Method:

Pick over the grains of wheat then wash well in plenty of water. Place in a large jar or pot and cover with 4.5l water. Set this mixture aside to soak for 4 hours.

After this time, drain the wheat then spread on cloths and set out in the sun to dry. Once dry, crush lightly in a mortar to just break the grains.

Cut the meats into generous chunks and place in a large pot. Add 4l water, season with the salt and bring to a boil. Continue cooking for about 120 minutes, or until the bones can be easily separated from the meat. Pass the resultant mixture through a sieve and reserve the stock and the bones.

Chop the meat into bite-sized pieces. At this point also chop the lamb fat into small pieces. Combine the meat, fat and reserved broth in a large pot. Bring to a boil and cook for 30 minutes then stir in the wheat.

Reduce the heat to medium and cook the mixture for about 5 hours, or until it amalgamates to form a thick paste. From time to time stir the mixture slowly with a large wooden spoon to prevent it from catching and burning on the bottom. If needed, add more water to the pot (the wheat will swell and absorb the liquid as it cooks — it is not unusual to need over 1l more water).

Serve hot, ladled into bowls and accompanied with a small spoon.