Σούπα αυγολέμονο το Μεγάλο Σάββατο μετά την εκκλησία, 2014. Πηγή: Αιμιλία Παπαπαύλου.
The soup is placed in a traditional wood-fired oven early on Holy Saturday evening and it is ready by Easter morning. A recipe from Orounda village.
Name - Recipe
Σούπα, που παρασκευάζεται και καταναλώνεται την Κυριακή του Πάσχα στο χωριό Ορούντα της Κύπρου. A traditional soup, prepared and consumed on Easter Sunday in the village of Orounda, Cyprus.
1 head and 4-6 feet of lamb, well cleaned and chopped
2 kg of sheep meat (but not of a young animal)
2 cups of rice
Salt, pepper, cinnamon
Water
Place all the meat in a clay pot. Add the rice. Season with pepper, cinnamon and salt. Add water, almost filling the pot, which will remain uncovered. Place in a preheated (traditional) oven early on Holy Saturday night and seal the oven opening with mud. In the morning the soup is ready. The soup is served separately to the meat. (MANRE 2006, 15)
Cooking in a traditional oven.
Functional and symbolic role
Consumed on Easter Sunday.
Additional information and bibliography
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2006). Cyprus Traditional Preparations, Press and Information Office, Nicosia.
Varvara Yangou
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