Χωστές βραστές. Πηγή: Xufanc, https://commons.wikimedia.org/wiki/Category:Cynara_cardunculus#/media/File:Cards_bullits6.JPG.
Cardoons thrive in winter. In the past, at this time of the year, this dish was prepared regularly, sometimes even once a week.
Name - Recipe
In this recipe, cardoons (Cynara cardunculus - wild green) are boiled with beans.
1 kg of cardoons
1-2 glasses of beans
1 tsp salt
water (1/2 of the pot)
In a pot, bring the water to a boil, then add the cardoons and beans. Let them boil until they are cooked and add salt. Serve with lemon juice and olive oil. (Andreas Hadjilambi, 66 years old from Komi Kepir, Kyrenia)
Boiling.
Functional and symbolic role
In the past, at this time of the year, this dish was prepared regularly, sometimes even once a week.
Additional information and bibliography
Extract from an interview with Mr Andreas Hadjilampi:
"Question: Are there any particular instances where it is/was made. e.g. is it associated with festive events or certain customs or special times of the year? Which ones? Answer: We did not have the opportunity to make this recipe all year round, as the cardoons grow out at a certain time of year, in the winter.
Question: Where did you learn it from? Answer: From my mother, Andriana Hatzilambi.
Question: Is it a local recipe? Where do they make it? Answer: No, it is not a local recipe. We personally used to make it in our village, Komi Kepir.
Question: How often do you make it now? Answer:Two to three times a month and specifically during the winter when they are available in the market.
Question: How often did you make it previously? Answer: When I was young, when we lived in Komi Kepir, we used to make it more often, once a week, in the winter, because there was more availability."
(Andreas Hadjilambi, 66 years old from Komi Kepir Kyrenia).
Oral testimony: Andreas Hadjilambi, 66 years old from Komi Kepir Kyrenia. Recording: Christiana Christofi, October 2010. Edited by Stalo Lazarou.
Christiana Christofi, Stalo Lazarou
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