Fresh board beans yahni with fennel
Κουτσιά φρέσκα, γιαχνιστά με μάραθο. Κυθραιώτου 2013, 54.
The tomato sauce is thin, the fresh beans remain tender and green, and fennel is added at the end without overshadowing the other flavours, despite its strong aroma. A recipe from Marathasa.
Name - Recipe
Φρέσκα κουκιά, μαγειρεμένα με σκόρδο και χυλό από αλεύρι και ξίδι. Fresh broad beans, cooked with garlic and a porridge of flour and vinegar.
1 kg fresh broad beans
1 onion, finely chopped
2 teaspoons tomato paste
2-3 chopped tomatoes
½ cup olive oil
Some fresh fennel, finely chopped
Wash the broad beans, drain them and cut them lengthwise to extract the beans. Wash them and put them in a pot of boiling water, add salt halfcook them. Transfer to a colander and drain. In the pot, heat the olive oil and sauté the onion. Add the beans and sauté them. Add the tomato paste dissolved in a cup of water, the fresh chopped tomatoes and let them cook and reduce. Just before the end, add the fennel. ( Kythraiotou 2013, 54)
Boiling.
Sautéing.
Cooking in a pot.
The sauce is thin, the fresh beans remain tender and green, and fennel is added at the end without overshadowing the other flavours, despite its strong aroma (Kythraiotou 2013, 9).
Additional information and bibliography
Fennel, which is abundant in the area and to which Marathasa owes its name, flavours many steamed dishes such as steamed potatoes, beans, fresh broad beans, etc. Marathasa is one of the few areas in Cyprus where fennel is widely used in the kitchen (Kythraiotou 2013, 8).
Kythraiotou, F. (2013). Gastronomic guide of Marathasa, Ministry of Education and Culture - Pedagogical Institute, Nicosia.
Petroula Hadjittofi
Μάραθος. Πηγή: Στάλω Λαζάρου.
Traditional Recipes
Anathreka mushrooms with fennel
A recipe with rich aromas. Anathreka mushrooms with fennel and lemon.
Traditional Recipes
Broad beans with chards (vegan)
Dried split broad beans (fava beans) with chards, a vegan’s favourite.
Traditional Recipes
Dry board beans with garlic
Fry the garlic in olive oil. When the beans are cooked, add the fried garlic. (Ourania Christodoulou, Kyperounda)
Traditional Recipes
Fresh board beans with garlic and vinegar
Fresh broad beans are cooked with garlic and a flour & vinegar batter.
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
Keftedes - patties with broad beans and leek.
A variation of the keftedes recipe, using broad beans and leek, baked in the oven. Suitable for fasting periods or for vegetarians.
Traditional Recipes
Pishíes from Marathasa
In Marathasa, fried pishíes are served with honey or epsima (petimezi).
Traditional Recipes
Potatoes yahni with fennel
Recipe from Marathasa. Fennel, which grows in abundance in the region and gives Marathasa its name, flavours many yahni (in tomato sauce) dishes such as potatoes, beans, broad beans and others.
Traditional Recipes
Potatoes yahni with zucchini and fennel
Sauté the onion, celery and fennel lightly. Dissolve the tomato paste in a glass of water and pour it over the potatoes and zucchini. (Kyperounda)
Foods
Vourvoullada
A fasting dish with fresh broad beans in batter. It is called "vourvoullada" because the pieces of beans, once cooked in batter, resemble vourvoulades [limpets].