Πιάτο που συνηθίζεται στα Κοκκινοχώρια. Παλαιότερα το έφτιαχναν στα οικογενειακά τραπέζια τα Χριστούγεννα αλλά και γενικότερα κατά το χειμώνα, εποχή παραγωγής του κολοκασιού. Η συνταγή προέρχεται από την κατεχόμενη Βαρίσια της περιοχής Μόρφου (επαρχία Λευκωσίας).
Name - Recipe
Καπαμάς με χοιρινό καπάκι.
1 μικρή μπάλα (βολβός) κολοκάσι
1 κομμάτι χοιρινό καππάκι
2 ποτήρια κόκκινο κρασί, ξηρό
Ξηρός κόλιανδρος
Αλάτι, πιπέρι
Κόβουμε το κολοκάσι σε λεπτές, στρογγυλές φέτες.
Βουττούμε τες στο κρασί τζαι μετά το κοκκινίζουμε (τσιγαρίζουμε).
Το ίδιο κάμνουμε και με το κρέας που εκόψαμε.
Που εν να ψήνεται το κρέας βάλλουμεν λίον νερό τζιαι κόκκινο κρασί. Στουππώνουμε (κλείνουμε) το τζαι λιανίσκουμε (χαμηλώνουμε) την φωθκιά. Όταν ψηθεί το κρέας βάλλουμεν τα ούλλα μαζί τζιαι ψήνουμε για 15΄.
Βάλλουμεν άλας, πιπέρι, και ξερό κόλιανδρο.
(Μαρίνα Γιάννη, Μαγειρεύω Κυπριακά 2012-2013)
Μαρινάρισμα.
Τσιγάρισμα.
Ψήσιμο σε κατσαρόλα.
Να φουσκώσει το κολοκάσι 30΄ και το κρέας το ίδιο (Μαρίνα Γιάννη, Μαγειρεύω Κυπριακά 2012-2013).
Functional and symbolic role
Πιάτο που συνηθίζεται στα Κοκκινοχώρια. Παλαιότερα το έφτιαχναν στα οικογενειακά τραπέζια τα Χριστούγεννα αλλά και γενικότερα κατά το χειμώνα, εποχή παραγωγής του κολοκασιού (Μαρίνα Γιάννη, Μαγειρεύω Κυπριακά 2012-2013).
Additional information and bibliography
Καταγραφή:
Μαρίνα Γιάννη (16 ετών, μαθήτρια του Λυκείου Λινόπετρας) από αφήγηση της Μηλιάς Χριστοδούλου (59 ετών, Λινόπετρα, Λεμεσός). Βλ. Μουσείο Κυπριακών Τροφίμων και Διατροφής (2014). Μαγειρεύω Κυπριακά 2012-2013 (επιμ. Πετρούλα Χατζηττοφή), Αδημοσίευτα στοιχεία.
Πετρούλα Χατζηττοφή
Traditional Recipes
Afelia
Afelia is a typical Cypriot pork dish with wine and coriander. They are often served with potatoes or pilaf bulgur with yoghurt.
Foods
Afelia
Pieces of pork, fried and cooked in wine and coriander, often served with pilaf bulgur with yoghurt.
Traditional Recipes
Chicken and potatoes kappamas
After they are sautéed, the chicken and potatoes are cooked in wine. The recipe comes from the occupied Assia in the Mesaoria region (Famagusta province).
Traditional Recipes
Chicken with stuffing
It is a dish served during festivities but also on Sundays at the family table in more recent times. The recipe is based on similar Greek and international recipes for stuffed poultry as a festive…
Foods
Gennopittα
Christmas bread. Genopitta was round shaped, slightly larger than bread and decorated with small leaves, small crosses, etc.
Traditional Recipes
Kaourmas
A dish with pork and potatoes in a rich wine and tomato sauce, with aromatic herbs and spices. The recipe comes from Agios Theodoros in the mountainous region of Solea.
Traditional Recipes
Kaourmas from Marathasa
Local variation of a widespread traditional dish with meat and potatoes. The meat used is pork, or goat.
Traditional Recipes
Kappamas from Ay. Memnonas
In this local variation of the dish, lamb is cooked in red wine and bitter orange juice. In Ayios Memnonas, this dish used to be served at weddings and during major festivities such as Christmas and…
Traditional Recipes
Kolokasi (taro root) kaourmas
"... while sautéing the kolokas, peel the potatoes and add them in the pot. Add the tomato juice, celery, salt and pepper and simmer.” (Andri Demetriou, Kyperounda)
Traditional Recipes
Kolokasi (taro root) kappamas
In this dish, kolokasi is combined with lamb. Both are marinated in wine and fried. The recipe comes from Milia in Mesaoria.
Traditional Recipes
Kolokasi (taro root) with koupepia
In this dish, kolokasi is combined with koupepia (stuffed vine leaves). After the kolokasi is sautéd, the koupepia are placed on top and cooked together in tomato sauce.
Traditional Recipes
Kolokasi (taro) yahní with pork
"Put the taro in a bowl and squeeze half of the lemon on top. Cut the meat into small pieces, [...] and sauté until golden brown. Then add the onion, celery and tomato and simmer until cooked' ('…
Foods
Kolokasin
Kolokasi Sotiras is a registered PDO since 2016.The earliest reference to kolokasi in Cyprus dates back to 1191 AD; according to this reference, kolokasi was served at a dinner to celebrate the…
Traditional Recipes
Lamb kappamas
Lamb main dish that was served on Sundays. The two recipes are from Omodos in Limassol district (Troodos mountainous area) and Meneou in Larnaca district.ίας Λάρνακας.
Traditional Recipes
Lamb kappamas with cauliflower
A dish with lamb meat that was common throughout Cyprus. The cauliflower is marinated in wine, and the rest of the marinade is used to cook the food, creating a delicious and aromatic sauce.
Traditional Recipes
Lamb tenderloin with small taro roots
Lamb fillets served with small taro roots prepared in a traditional way, i.e. fried and combined with lemon juice and coriander seeds. The combination of meat and taro root is regular in the local…
Traditional Recipes
Loukaniko (sausage)
A type of sausage made in Cyprus from pork and matured in salt, red wine and a variety of spices. It is dried in the sun and then smoked daily for 8-10 days.
Foods
Loukaniko - Cyprus sausage
Pork sausages produced from coarsely minced pork, soaked red wine, to which various spices are added and smoked.
Foods
Loukaniko Pitsilias
Pitsilia sausages are produced in the communities of the Pitsilia area, from coarsely minced pork which is 'cooked' (matured) in local dry red wine, to which various spices are added. It is, then,…
Traditional Recipes
Lountza cooked in wine
In this recipe the several-day process of making lountza is simplified. The pork is fried, then cooked in wine and coriander.Cyprus lountza is a type of cured ham made from pork tenderloin matured in…
Foods
Paphitiko loukaniko - Paphos sausage
Paphitiko loukaniko is prepared in Paphos district from minced pork meat that is cured in local red dry wine and dried in the sun.
Traditional Recipes
Pork chops in wine
The chops are marinated overnight in wine and coriander. The marinade ingredients are later used during cooking, forming a delicious sauce.
Traditional Recipes
Pork with beetroot
The dish has the characteristic red colour of the beetroot, which is also used to colour all the other ingredients. It used to be cooked with onion and celery at weddings in the area of Pitsilia.
Traditional Recipes
Posyrtí
In order to prepare the Cypriot version of bacon, the pork is placed in wine for 8-10 days and then smoked daily for 20 days.
Traditional Recipes
Poúlles - small Taro roots
Fry the taro, then squeeze in lemon juice and season with dry coriander.
Foods
Preparation of traditional charcuterie
The main types of traditional Cypriot charcuterie are loukanika (sausages), lountza, hiromeri, zalatina, posyrti (bacon), tsamarella and apohti.
Traditional Recipes
Rabbit kappamás
This food was the night before so that it would be ready for the next day's meal in the fields. The recipe comes from Paralimni.
Traditional Recipes
Rabbit with pomegranate sauce and taro purée
In this recipe, traditional ingredients are combined in an innovative dish. The pomegranate sauce which includes wine, mountain aromas and carob syrup stands out.
Traditional Recipes
Souvla with vegetables
While barbecued with vegetables, the meat absorbs their flavours.
Foods
S̆iros, shiros
Every part of the animal, even the theoretically useless parts, such as the ears, the intestines and the feet were important and useful.
Traditional Recipes
Vegetarian kappamas
In this dish, cauliflower, taro root and potatoes are marinated and cooked in red wine and bitter orange juice. The recipe comes from Deryneia in Famagusta district using local produce.
Foods
Yer elmasi - Jerusalem artichoke
A type of sweet potato. Yer elmasi was eaten either fresh or fried with wine.