Καουρμάς από τον Άγιο Θεόδωρο (Μαγειρεύω Κυπριακά 2013). Πηγή: Στάλω Λαζάρου.
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.
Name - Recipe
Καβουρμάς.
250gr pork
1 large potato
1 cup of olive oil
1 small onion, coarsely chopped
¼ cup of celery
1 fresh grated tomato
2 tbsp tomato paste
¼ cup of wine
1 bay leaf
½ tsp cinnamon
½ tsp cumin
½ tsp oregano
½ tsp of rosemary
1 tbsp parsley
A pinch of salt
A pinch of pepper
Dice the potato and fry it in olive oil until it turns golden brown. Cut the meat into 2 large pieces and fry them until browned. In a large saucepan, fry the coarsely chopped onion and celery, and add the tomato, tomato paste and various seasonings. Add the meat, season with salt and pepper and let the food boil until it comes to a boil for 5 minutes. Add the potatoes and cover the pot with a lid until the food is cooked, for about 35 minutes without stirring. (Andrea Leonidou, Cooking Cypriot food 2012-2013)
Frying.
Cooking in a pot.
The potatoes should not be stirred too much, because they will melt (Andrea Leonidou, Cooking Cypriot food 2012-2013).
Additional information and bibliography
Recording: Adria Leonidou (15 years old, student of the Archbishop Makarios III Gymnasium - Platy) based on the narration of Androulla Leonidou (66 years old, Agios Theodoros Soleas). See Cyprus Food and Nutrition Museum (2014); Cooking Cypriot food 2012-2013 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
Καουρμάς (Μαγειρεύω Κυπριακά 2013). Πηγή: Στάλω Λαζάρου.
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