devil wrote:Ttavas is traditionally neither chicken nor pork. It should be made with lamb or kid, normally from the untrimmed shoulder, with the bone, chopped into 3-6 cm size pieces. Its unique flavour is enhanced by the added spices (cumin, cinnamon and black pepper).
It should not have rice or pasta added, because it would go mushy after the 3 h or so of simmering in the oven. Traditionally, it is served with pourgouri.
I believe the name is that of the traditional earthenware pot it is cooked in, but I'm curious about its etymology. How many words start 'tt'?
i have eaten it many times with rice and the rice did not go mushy or anything, it was such a beautiful meal, cooked in the Pappous woodfired clay oven in the backyard.
it was also made using chicken as a variation, but i do belive you are right that lamb is the traditional way
