Πουργούρι πιλάφι. Πηγή: F_A, https://www.flickr.com/photos/seelensturm/6789809759
“… the pieces of meat on skewers, place the skewers on the clay pot to give the pourkouri some flavour of the meat, and cover them with foil.” (Theognosia Andreou and Vasiliki Michael, Kornos)
Name - Recipe
Πασχαλινό πουργούρι με κατσίκι.
1 kg of goat meat, cut in large pieces
2 glasses of bulgur wheat
3 nests of vermicelli
5 cups of cold water
1/2 glass of olive oil
1 tbsp salt
In a small pan, heat a bit of olive oil and add the vermicelli, stirring to turn slightly brown. Then put the vermicelli in a clay pot that is preferably from Kornos, add the bulgur wheat, water and salt and stir. Put the pieces of meat on skewers, place the skewers on the clay pot (so that the pourkouri gets some flavour from the meat) and cover them with foil. Bake at 180 °C for 2 hours. 15 minutes before removing the pot from the oven, uncover it so that the meat gets roasted. (Theognosia Andreou and Vasiliki Michael, Kornos)
Sautéing.
Cooking in a clay pot in the oven.
Additional information and bibliography
Oral testimony: Theognosia Andreou and Vasiliki Michael, Kornos. Recipe processing: Marilena Ioannidou (see Little Volunteers and Women's Association of Kornos (2009). Traditional foods of Kornos (ed. Marilena Ioannidou). Publication permission: Archontiko Papadopoulou, Kornos).
Stalo Lazarou
Παρασκευή πιλαφιού από πουργούρι (Μαγειρεύω Κυπριακά 2014). Πηγή: Εύρος Νικολάου.
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
Apohtin with green beans and potatoes
A dish from the area of Pitsilia. In order to desalinate the apohtin, it is boiled and fried before cooking with green beans and potatoes.
Traditional Recipes
Apohtin with potatoes
The apohtin (cured goat meat) and potatoes are cooked in tomato sauce with plenty of small onions (konnari). Once cooked, the food is placed in a clay pot (kouza) to retain its softness. The recipe…
Traditional Recipes
Avkoti - Avkotes
Cypriot Easter delicacy. "On the circumference of the pastry sheet, put two strips of dough. Place about a handful of the filling in the "case" and the egg in the middle of it... " (Kyriakos Zografou…
Foods
Avkoti - Easter bread
An Easter bread. After kneading kouloures (bread) and flaoúnes, women would use a piece of the same dough to form small cases in the shape of a salt cellar, in which they would place one or two eggs…
Traditional Recipes
Easter eggs dyed with onion tunics
The tunics of dried onions give the eggs a warm, yellowish to honey colour. Each household starts collecting the tunics a few months before Easter to ensure that when the time comes they have enough…
Traditional Recipes
Easter eggs dyed with yellow daisies
Yellow daisies, also known in Cyprus as "simillouthkia", when boiled together with eggs, transfer their bright yellow colour to the eggs. Yellow daisies are plentiful in Cyprus during spring time and…
Traditional Recipes
Flaoúna
Flaoúna is the most characteristic Easter delicacy prepared and/ or consumed in all households in Cyprus. Its foukós (filling) is prepared 4-5 hours earlier or on the night before. Foukós is…
Traditional Recipes
Flaoúnes avkotes
Flaoúna, a traditional Cypriot pie, is the most characteristic Easter delicacy prepared and/or consumed in all households in Cyprus. Its foukós (filling), traditionally prepared using sourdough,…
Traditional Recipes
Flaoúnes me anari
Flaoúna, a traditional Cypriot pie, is the most characteristic Easter delicacy prepared and/or consumed in all households in Cyprus. Its foukós (filling), is traditionally prepared using sourdough,…
Traditional Recipes
Flaoúnes tsantoules
Flaoúna, a traditional Cypriot pie, is the most characteristic Easter delicacy prepared and/or consumed in all households in Cyprus. "The little girls used to take these flaounes with them to church…
Traditional Recipes
Fried goat with onion
The meat is deep fried with onion. Serve with a generous squeeze of lemon.
Foods
Galena
Easter buns. Galena were made in certain places, mainly in Paphos, and were made with sugar and milk.
Traditional Recipes
Goat meat in tomato sauce
The meat is fried and then cooked with onion in a tomato sauce. Recipe from Rizokarpaso.
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
Kaourmas with rice
This recipe comes from occupied Lefka in Morphou. In this local variation of kaourmas, goat meat is used, and rice is also added to make the dish more filling.
Traditional Recipes
Karotžéfala
Karotžefala was a type of preserved meat made from goat's head. It was utilised in the preparation of a soup, which was accompanied with barley rusks, called ‘kavkalies'.
Traditional Recipes
Koukkourka, Avkotes, Koullourka millomena
Recipe for kneading koullouria (bread) and rusks, using animal or vegetable fat. The same dough was used to make avkotes, Easter bread or pastries of various shapes with a red egg in the middle.
Traditional Recipes
Koullourka korniotika
"... cut a piece of the dough, roll it over the sesame seeds which you have placed on a towel and give it an oblong shape. Create Easter dolls, bags (baskets), the sarakosti (Lent) figure and…
Traditional Recipes
Koupes
Koupes are fried, cylindrical-shaped preparations with a thin outer crust made of bulgur wheat and a filling of minced meat, onions, parsley and spices. Usually, koupes were sold in the courtyards of…
Traditional Recipes
Magiritsa soup
Magiritsa is a traditional soup prepared at Easter in many parts of Greece. Since the 1960s it has become common in Cyprus as well.
Traditional Recipes
Paskies (pies with lamb or goat meat)
They are prepared and consumed during the Easter period, mainly in villages of the Paphos district.
Traditional Recipes
Pastry cream with goat’s milk
Crème pâtissière adapted to Cypriot cuisine with the use of goat's milk.
Traditional Recipes
Periani
The goat is seared and then cooked in white wine, orange juice and orange peel, aromatics and seasonings.
Traditional Recipes
Pilaf pourkouri (with bulgur wheat)
A pilaf made with bulgur wheat cooked in tomato juice.
Traditional Recipes
Rifi (small goat meat) with cauliflower
Dredge the cauliflower in flour and fry it. Place the meat in the pot and add the cauliflower on top." (Marina Kiliari, Kyperounda)
Traditional Recipes
Tsoureki
In the past, tsoureki (a type of braided brioche) was offered to guests when visiting women who recently gave birth or when inviting guests to weddings or christenings. Today, the preparation and…
Traditional Recipes
Yahni beans in a clay pot
"...we put them in a clay pot. Add the sliced onion, the chopped celery, the tomato juice, olive oil, salt and pepper and water to cover them." (Elisavet Panagiotou, Kornos)