Κρέας στη διατροφή των Κυπρίων, αναφορά του 1878
Bρήκα ότι το πρόβειο και το χοιρινό κρέας έχουν μια ιδιόμορφη γεύση στην Κύπρο. Πρώτα- πρώτα τα πρόβατα και τα γουρούνια βόσκουν στα λιβάδια και βρίσκουν εκεί μυρωδάτα αγριόχορτα. Ιδιαίτερα εύγευστος είναι ο κυπριακός λαγός, και πάλι λόγω των αρωματικών χόρτων. Στο συμπέρασμα αυτό δεν έχω καταλήξει μόνον εγώ, γιατί και ο γνωστός ταξιδιώτης Sir Samuel Baker στη σελίδα 121 του βιβλίου του Cyprus as I saw it in 1879, λέει: «δεν έχω φάει πουθενά αλλού τόσο εύγευστο κυνήγι, όπως αυτό του κυπριακού λαγού. Συμπεραίνουμε λοιπόν, πόσο εύγευστο θα πρέπει να είναι το ψητό του κυπριακού αγρινού. Eίναι αυτό το «κάτι άλλο» (non plus ultra) για τη γεύση του εκλεπτυσμένου καλοφαγά . Ohnefalsch-Richter M. (1900, σελ.102,138,149)
Περιγραφή Σιτηρεσίου - Γευμάτων
Oι Kύπριοι τρώνε κοτόπουλο, κουνέλι, αρνί ή κατσίκι και όλα έχουν ψηθεί στο φούρνο και έχουν «υπέροχη γεύση». Eντυπωσιάζεται ιδιαίτερα από το γουρουνάκι στο φούρνο που ψήνεται με «πούργουρι», δηλαδή φουσκωμένο σιτάρι. Aυτοί οι φούρνοι που ανάβουν με ξύλα και μαζιά (ξερόκλαδα) είναι απλούστατες κατασκευές και για τις συνθήκες του νησιού αφάνταστα πρακτικές .
Ohnefalsch-Richter (1900, σελ.102,138,149)
Aναφέρεται στο «σουγλί», ένα έδεσμα από ψημένο κρέας, όπου ξεχωρίζεται το κρέας από το κόκαλο . Ohnefalsch-Richter (1900, σελ.102,138,149)
Additional information and bibliography
Ohnefalsch-Richter M. (ca. 1900), Ελληνικά Ήθη και Έθιμα στην Κύπρο, Μαραγκού Α. (μτφρ.), Πολιτιστικό Κέντρο Λαϊκής Τράπεζας, Λευκωσία, 1994.
Άννα Μαραγκού / Στάλω Λαζάρου
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.
Foods
Ampelopoul(l)in - blackcap
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Traditional Recipes
Fried cured pork
Smoked and wine-cured pork, cut into cubes, fried and then cooked in wine and dry coriander. The recipe comes from Spilia in the Nicosia district.
Traditional Recipes
Game birds with halloumi
Recipe for stuffed game birds (partridges, pigeons or quails). “Brush with butter, put oregano and pieces of halloumi in the cavity and roast in the oven." (Stavroula Vorka, Kornos)
Traditional Recipes
Game birds with lemon and šinnos
A recipe for cooking game birds (song thrush or others). They are boiled and flavoured with šinnos (pistacia lentiscus) and lemon juice.
Traditional Recipes
Hare stew
"Fry the hare over low heat. Then peel and fry the onions. Add the wine, salt, pepper and bay leaf to the hare. Leave it for a while until the wine is absorbed." ( Phroso Kasinou, Dymes)
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
Partridge with eggs
The recipe comes from the Pelendri in the mountains (Limassol district). It is prepared during the hunting season or when frozen partridges are available at home. It is also served as a mezé,…
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
Quail with mediterranean stuffing
A recipe from Famagusta. Quail, a popular game in Cyprus, is stuffed with tomatoes, olives and halloumi, common staples in the traditional Cypriot cuisine.
Traditional Recipes
Rabbit Amiantitiko
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Traditional Recipes
Roast chicken cooked on sand
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Traditional Recipes
Roast chicken with potatoes
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Traditional Recipes
Roasted goat
Preferably, roasted in a traditional wood-fired oven which gives a special aroma to the food.
Traditional Recipes
Stuffed partridge
"Grate the halloumi and mix with the eggs. Stuff the partridges with the mixture and stitch the belly." (Iphigenia Eleftheriou, Kyperounda)
Traditional Recipes
Stuffed pork fillet with commandaria sauce
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Traditional Recipes
Stuffed pork tenderloin
A modern recipe that draws inspiration from international cuisine in its conception and presentation, yet maintains the local flavour through the variety of traditional Cypriot ingredients.
Traditional Recipes
Thrushes in tomato sauce
Mezé for hunters. The thrushes are lightly fried and cooked in wine and tomato juice or grated fresh tomatoes.
Traditional Recipes
Ttavas
Ttavas is one of the most typical Cypriot oven dishes with several local variations.
Traditional Recipes
Ttavas korniotikos
Ttavas is one of the most typical Cypriot oven dishes with several local variations. Korniotikos ttavas is baked in a clay pot, which is made in the village of Kornos.
Traditional Recipes
Ttavas Lefkaritikos
Ttavas is one of the most typical Cypriot oven dishes with several local variations. Lefkaritikos ttavas is made with lamb or goat meat and contains rice.
Traditional Recipes
Ttavas with paprika from Vassa Koilaniou.
Ttavas is one of the most typical Cypriot oven dishes with several local variations. In Vassa Kilaniou village, ttavas is made with lamb, cumin and paprika.
Traditional Recipes
Ttavas with rabbit
A unique variation of ttavas with rabbit in a pot, from Kyperounda village.
Meals and Dietary Regimens
Το βοδινό στην διατροφή των Κυπρίων EN
Ο ρόλος του βοδινού (και μοσχαρίσιου) κρέατος στη δίαιτα των κατοίκων της Κύπρου