Καουρμάς Μαραθάσας. Από τη συμμετοχή της Μαρίας Πουλλή στο διαγωνισμό Μαγειρεύω Κυπριακά 2015. © Μουσείο Κυπριακών Τροφίμων και Διατροφής.
Local variation of a widespread traditional dish with meat and potatoes. The meat used is pork, or goat.
Name - Recipe
Καβουρμάς από την περιοχή Μαραθάσας στην Κύπρο.
Version A
1 cup of vegetable oil
½ kg of small onions, whole
1½ kg of potatoes
1½kg of goat or pork shoulder or pork chops cut into small
portions
3/4 cup lemon juice
1½ cup of coarsely chopped celery leaves
4-5 cups of lukewarm water
Salt, pepper
Version B
1 cup vegetable oil
½kg small dry onions, whole
1½kg potatoes
1½kg goat or pork meat (neck or pork chops)
cut into small portions
3/4 cup lemon juice or wine
Bay leaves
Cinnamon stick
Salt, pepper
4-5 cups of lukewarm water
Version A
In a pot, sauté the onions (whole) and transfer them to a plate. Sauté the potatoes until they turn golden brown and transfer to a plate. Sauté the meat well and add the lemon juice when browned. Add the celery. Stir well and add the salt, pepper and lukewarm water. Simmer the meat for about ½ hour and then add the fried potatoes, onions and cover the pot with the lid and cook the kaourmas well to reduce the sauce to semi thick. Serve with greens, lettuce, rocket, coriander, etc. (MANRE 2006, 37)
Version B
Sauté the meat well after dipping it in the red wine. Remove from the pot and continue the same process with the onions and finally the potatoes. Mix everything together in the pot, season with salt and pepper, add the tomato paste, spices and water. Cover and cook over medium heat for about an hour, until the meat and potatoes are well cooked and the sauce has slightly thickened. (Kythraiotou 2013, 49)
Frying.
Cooking in a pot.
In Marathasa we find various variations of kaourmas (with pork, goat or lamb), the most common being that of Moutoullas, where homemade tomato paste is used. In some cases, they would marinate the meat in wine for a whole day (Kythraiotou 2013, 42).
Functional and symbolic role
In Marathasa, kaourmas was a dish with a festive character. It was prepared at weddings, on major festivals, or even until today, on Sundays (Kythraiotou 2013, 12).
The lamb, goat or pork, used in kaourmas, was usually domestic. For months before the wedding of their children, the householders would purchase young animals and raise them for this purpose (Kythraiotou 2013, 42).
Additional information and bibliography
Marathasa was famous for its delicious potatoes, vegetables and aromatic herbs, which, together with meat, were the basic ingredients of kaourmas (Kythraiotou 2013, 42).
Kaourmas was indeed prepared throughout Cyprus under the same name, or even under the name kapamas, as in the Mesaoria region, but using a different method. 'Kaourmas from Marathasa', a widespread casserole in the region, was prepared using meat of a domestic animal, pig, goat or lamb, with Marathasa potatoes, local bay and onions, local wine, cinnamon and pepper ( Kythraiotou 2013, 12).
Kythraiotou, F. (2013). Gastronomic guide of Marathasa, Ministry of Education and Culture - Pedagogical Institute, Nicosia.
Ministry of Agriculture, Natural Resources and Environment. Department of Agriculture (2006). Cyprus Traditional Preparations, Press and Information Office, Nicosia.
Varvara Yangou/Petroula Hadjittofi
Καουρμάς Μαραθάσας, Λευκωσία 30/4/12. Πηγή: Κατερίνα Λαζάρου.
Ψήσιμο του καουρμά. Από τη συμμετοχή της Άντριας Λεωνίδου στο διαγωνισμό Μαγειρεύω Κυπριακά 2013. Πηγή: Άντρια Λεωνίδου.
Τηγανισμένα κρεμμύδια, από την ετοιμασία του καουρμά Μαραθάσας (Μαγειρεύω Κυπριακά 2015). Πηγή: Στάλω Λαζάρου.
Καουρμάς Μαραθάσας, ψήσιμο στην κατσαρόλα (Μαγειρεύω Κυπριακά 2015). Πηγή: Στάλω Λαζάρου.
Καουρμάς Μαραθάσας. Από τη συμμετοχή της Έλενας Ελευθερίου στο διαγωνισμό Μαγειρεύω Κυπριακά 2015. © Μουσείο Κυπριακών Τροφίμων και Διατροφής.
Καουρμάς Μαραθάσας. Κυθραιώτου 2013, 49.
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