Spitiou

Spitiou is a traditional Cypriot dish that originates from the island of Cyprus, reflecting the region's rich culinary heritage. The name "Spitiou" is derived from the Greek word "spiti," meaning "house," suggesting that this dish was historically prepared in homes rather than professional kitchens. It is a type of stuffed vegetable dish, often made with eggplant, zucchini, or bell peppers, though variations exist depending on regional preferences.

The preparation typically involves hollowing out the vegetable, filling it with a mixture of minced meat—commonly lamb or beef—cooked with onions, garlic, tomatoes, and various spices such as cinnamon, allspice, and cloves. The stuffed vegetables are then baked or simmered in a tomato-based sauce until tender. Some versions incorporate rice or herbs like parsley or mint for added flavor.

Spitiou is often served as a main course, accompanied by bread or a simple salad. It is a staple in Cypriot home cooking and is frequently enjoyed during family gatherings or festive occasions. The dish’s hearty and flavorful nature makes it a beloved part of Cypriot cuisine, showcasing the island’s blend of Mediterranean and Middle Eastern influences.

While Spitiou is most closely associated with Cyprus, similar stuffed vegetable dishes appear in neighboring cultures, such as the Greek "gemista" or the Turkish "dolma." Each variation retains its unique regional characteristics while sharing the core concept of combining vegetables with savory fillings.