Καουρμάς με ρίφι (Μαγειρεύω Κυπριακά 2014). Πηγή: Κυπρούλα Γεωργίου.
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.
Name - Recipe
Καβουρμάς με ρύζι.
1 kg of boneless, lean goat meat
4 potatoes
1 glass of rice
1 onion
1 bunch of celery
½ glass olive oil
2 tbsp tomato paste
Water (as needed)
Salt, pepper, cinnamon stick
Juice of one lemon
Cut the meat and potatoes into cubes. Finely chop the onion and chop the celery. In a pot, heat the oil well. Add the meat and let it brown slightly. Remove the meat from the pot. Add the potatoes and let them brown. Add the onion to caramelise and then add the meat. Dissolve the tomato paste in water and add it to the pot. Add the rice, celery, cinnamon, salt and pepper. Cover the pot and reduce the heat. Stir every 10 minutes, to prevent the food from sticking. When cooked, add the lemon and stir. (George Tsiakkiros, Cooking Cypriot food 2012-2013)
Sautéing.
Cooking in a pot.
Before the arrival of refrigerators, meat was stored in barrels together with fat, which was also used for frying. Tomato paste was also made at home (George Tsiakkiros, Cooking Cypriot food 2012-2013).
Additional information and bibliography
Recording: George Tsiakkiros (10 years old, student of the Primary School of Lakatameia E - Agiou Ioannou Chrysostomou) from the narration of Chrystalla Antoniadou (93 years old, Lakatamia). See Cyprus Food and Nutrition Museum (2014); Cooking Cypriot food 2012-2013 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
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