Μικρές τηγανητές πίτες, παρόμοιες με μπουρέκια. Η συνταγή προέρχεται από τα Λεύκαρα της ορεινής επαρχίας Λάρνακας, όπου και φτιάχνεται με μανιτάρια της αναθρήκας.
Name - Recipe
Μανιταρόπιτες.
Για τη ζύμη:
3 ποτήρια αλεύρι χωριάτικο
1 πρέζα αλάτι
½ ποτήρι σπορέλαιο
Νερό (όσο πάρει)
Για τη γέμιση:
1 κιλό μανιτάρια του βουνού ή καλλιεργημένα
2 κρεμμύδια ψιλοκομμένα
1 φλιτζανάκι ρύζι
1 φλιτζανάκι ελαιόλαδο
Αλάτι, πιπέρι, λίγη κανέλα
1 φλιτζανάκι νερό
Λάδι για τηγάνισμα
Ρυζιάζουμε (αναμειγνύουμε τρίβοντας) το αλεύρι και το αλάτι με το λάδι και προσθέτουμε νερό μέχρι να σχηματιστεί μια ζύμη μαλακή που να μην κολλά στα χέρια.
Ζυμώνουμε καλά και αφήνουμε τη ζύμη να ξεκουραστεί.
Κόβουμε τα μανιτάρια σε μικρά κομματάκια και ψιλοκόβουμε τα κρεμμύδια.
Ζεσταίνουμε λίγο λάδι σε μια κατσαρόλα και σοτάρουμε το κρεμμύδι.
Προσθέτουμε τα μανιτάρια και τα αφήνουμε να μισοψηθούν. Βάζουμε το αλάτι, το πιπέρι και την κανέλα και ανακατεύουμε.
Ρίχνουμε το ρύζι και το 1 φλιτζανάκι νερό. Χαμηλώνουμε τη φωτιά, κλείνουμε την κατσαρόλα και αφήνουμε να ψηθεί το ρύζι και να απορροφήσει τα υγρά.
Ανοίγουμε τη ζύμη σε φύλλο και κόβουμε στρογγυλές ή τετράγωνες μικρές πίτες.
Βάζουμε σε κάθε πίτα 1 κουτάλι από το μείγμα των μανιταριών και τυλίγουμε τις στρογγυλές πίτες ώστε να σχηματιστεί μισοφέγγαρο, ενώ τις τετράγωνες τις κλείνουμε πιέζοντας τις άκρες με ένα πιρούνι.
Τηγανίζουμε τις πίτες σε μπόλικο, καυτό λάδι και ακολούθως τις στραγγίζουμε.
(Ανδρέας Χρυσάνθου, Μαγειρεύω Κυπριακά 2012-2013)
Σοτάρισμα.
Τηγάνισμα.
Στα Λεύκαρα της ορεινής επαρχίας Λάρνακας, η συνταγή φτιάχνεται με μανιτάρια της αναθρήκας (Ανδρέας Χρυσάνθου, Μαγειρεύω Κυπριακά 2012-2013).
Additional information and bibliography
Καταγραφή:
Ανδρέας Χρυσάνθου (16 ετών, μαθητής του Περιφερειακού Γυμνασίου και Λυκείου Λευκάρων) από αφήγηση της Δέσποινας Κοζάκου (58 ετών, Πάνω Λεύκαρα). Βλ. Μουσείο Κυπριακών Τροφίμων και Διατροφής (2014). Μαγειρεύω Κυπριακά 2012-2013 (επιμ. Πετρούλα Χατζηττοφή), Αδημοσίευτα στοιχεία.
Πετρούλα Χατζηττοφή
Traditional Recipes
Afelia with mushrooms and pourkouri
In this recipe the tasty red mushrooms that grow in Melini, in the mountainous province of Larnaca are added to the afelia and cooked in wine.
Traditional Recipes
Anathreka mushrooms with fennel
A recipe with rich aromas. Anathreka mushrooms with fennel and lemon.
Traditional Recipes
Eliopitta - pl. Eliopittes - olive pie(s)
Often, eliopitta has the shape of a small round bun and contains whole olives. In other cases, it may be kneaded with pieces of olives, onion and fresh coriander/spearmint, or it may be a rolled pie…
Traditional Recipes
English-style pie with aphelia filling
An English pie with Cypriot aphelia filling served with mashed potatoes
Traditional Recipes
Flaounopitta
Flaoúna, a traditional Cypriot pie, is the most characteristic Easter delicacy prepared and/or consumed in all households in Cyprus. This recipe, which was developed in more recent times, is…
Traditional Recipes
Hellibouri - pourekia with halloumi baked on satži
A wide variety of pourekia can be baked on satži, depending on their filling which may contain halloumi, anari, minced meat, greens, mushrooms, pumpkin or bulgur. Pourekia with halloumi cooked on…
Traditional Recipes
Kidney bean salad
A well-known Greek recipe, prepared with traditional and healthy ingredients of the Cypriot cuisine.
Traditional Recipes
Kolokotes Maratheftikes- Butternut squash pies
A special variation of a well-known and beloved Cypriot pies with butternut squash. In Marathasa, kolokotes were usually savoury.
Traditional Recipes
Mezedes - Doriforos tavern
These meze dishes were served in"Doriforos" tavern, which operated in Aglantzia from 1959 to 1974. Three kinds of meze were served on one plate as a single dish.
Traditional Recipes
Mountain red mushrooms
A recipe with earthy tones, red mushrooms with onion and dry coriander or cinnamon.
Traditional Recipes
Mushrooms in wine
The mushrooms are sautéed and then left to simmer in wine and coriander, absorbing their rich aromas.
Traditional Recipes
Mushrooms Korniotika
Fried mushrooms dipped in batter. A recipe from Kornos village.
Traditional Recipes
Mushrooms oftá
Oftá mushrooms are grilled or baked in the oven and served with olive oil and oregano.
Traditional Recipes
Mushrooms with onion
"Heat the olive oil and add the onion. When softened, add the mushrooms and cook until the water evaporates”. (Koulla Karamani, Kornos)
Traditional Recipes
Pickled mushrooms
Mushrooms, like various other greens and vegetables, are preserved in vinegar and served as an appetiser or as an accompaniment to other dishes.
Traditional Recipes
Pitta (satži) served with cream and spoon sweets
A contemporary recipe with pitta cooked on a non-stick pan (in place of the traditional satži) combined with cream and spoon sweets.
Traditional Recipes
Pittes riziastes
The rice filling also contains fried onion, fennel and sugar. These large pittas are served hot, with a drizzle of honey on top.
Traditional Recipes
Pourekia me halva
Nutritious variation of the pourekia recipe with store bought halva. In the past, this recipe was made using the leftover halva from Clean Monday.
Traditional Recipes
Pourekia with halloumi
Pourekia with halloumi are among the most common fried pourekia, along with pourekia with anari or cream or minced meat.
Traditional Recipes
Pourekia with strouthouthkia (bladder campion or maidenstears)
Nutritious pourekia for fasting with a wild greens filling.
Traditional Recipes
Pourekia with wild spinach
Nutritious pourekia for fasting with wild greens filling mixed with bulgur wheat, vermicelli and onion.
Traditional Recipes
Stuffed vine leaves with mushrooms (vegan) - Koupepia korniotika
A vegan recipe from Kornos village. Chards can be used instead of vine leaves.
Traditional Recipes
Sweet pourekia with anari cheese
Pourekia with halloumi are among the most common fried pourekia, along with pourekia with anari or cream or minced meat.
Traditional Recipes
Sweet pourekia with mushrooms
This recipe originates from Lithrodontas village in Nicosia province. A dessert offered to guests during celebrations such as weddings and christenings.
Traditional Recipes
Tripites
In the old days, they would use sourdough in this recipe and would cook the tripites in gastra, a thin stone which they would place on wood fire. The recipe comes from Kathikas in the district of…
Traditional Recipes
Vegetarian koupepia - stuffed vine leaves
A variety of vegetables such as carrots, zucchini, tomatoes and onions or even mushrooms are mixed with rice to form the stuffing of vine leaves. A vegetarian dish suitable for fasting.
Traditional Recipes
Zamboúshes
Zamboushes are a type of boureki or pie of the Cypriot traditional cuisine. Depending on the season, they are filled with poppy shoots, fennel or yellow pumpkin.