Souvla

Souvla

Souvla (Template:Lang-el) is a popular dish from the island of Cyprus. It consists of large pieces of meat cooked on a long skewer over a charcoal barbecue.

It differs from the popular Greek dish souvlaki, in that meat cuts are much larger and slow cooked for a much longer period at a greater distance from the hot charcoal. Traditional souvla is made from the neck and shoulder of lamb or pork. The meat is cut on the bone into chunks about the size of a medium onion.

The real skill is then to load the large skewers with the meat. There must be an even weight distribution, so that the whole thing will rotate evenly once it is in position.

Usually, the meat is put on a high heat to start it off. After it is sizzling, it is raised away from the charcoal so that it then finishes much more gently. The process takes between 90 minutes and 3 hours depending on the age of the animal. They younger the animal, the less time it takes.

Salt, aromatics (such as oregano), maybe a little oil, and wine are not sprinkled or brushed on until the cooking process is well under way. That way the meat stays juicy and does not brown too quickly. The meat is not ready merely when it is cooked through; because it is from the neck and shoulder, it needs extra time on the coals to tenderize it.

In many restaurants, especially those outside the middle east, souvla is badly prepared, as there is really no way of preparing the dish 'mis en place'. Thus, Kleftiko is the dish familiar to everyone outside Cyprus; it is easier to make and far more forgiving in the restaurant kitchen.

But Souvla is what Cypriots choose to eat on all high days and holidays.

Over time, various localities have developed their own recipes, which tend to vary the spices added to the meat marinade. A popular variant is Lysiotiki souvla, originating from the village of Lysi.

However, souvla in Greece is not like a large souvlaki (souvlaki being the diminutive of souvla). When Cypriot-style souvla(that is to say fist sized chunks of meat- slowly barbecued on a spit) is found in Greece, it is usually because those who prepare it have some connection to Cyprus. Typically, souvla in Greece refers to a whole spitroasted lamb and that is for Easter or specialist restaurants. More similar is kontosouvli, rather smaller pieces of pork, but not on the bone, and kokoretsi (lamb innards/offal rolled into a large sausage), or a specialty of the cook in that region of the country.

See also

• Souvlaki
• Cuisine of Cyprus
• Greek cuisine
• Byzantine cuisine
• Greek Macedonian cuisine
• Cuisine of the Mediterranean