Αγιομεμνήτικος καππαμάς, με αρνί και χυμό από κιτρόμηλα (Μαγειρεύω Κυπριακά 2014). Πηγή: Στάλω Λαζάρου.
In this local variation of the dish, lamb is cooked in red wine and bitter orange juice. In Ayios Memnonas, this dish used to be served at weddings and during major festivities such as Christmas and the New Year.
Name - Recipe
Καπαμάς από το χωριό Άγιος Μέμνονας Αμμοχώστου.
Sucker lamb
Potatoes
Red dry wine
Juice of 1-2 bitter oranges
Salt
Pepper
Olive oil
Peel the potatoes and fry them. When they are browned, remove them to a plate. Fry the lamb until golden brown and transfer to a pot. Add the potatoes and a bit more oil if needed. Add enough water to cover the food and salt and pepper. Cook in low heat and cover the pot with the lid, leaving it slightly open. Add 1 glass of wine. Add the juice of 1-2 bitter oranges. Shake the pot from time to time to prevent the food from sticking to the bottom of the pot (do not stir it as the potatoes will mash). Continue cooking until the sauce has reduced (thickened). (Michael Angelos Tryfonos, Cooking Cypriot food 2013-2014)
Sautéing.
Cooking in a pot.
Functional and symbolic role
In Ayios Memnonas, Famagusta, they used to serve kappamas at weddings, as well as during festivities such as Christmas and the New Year (Michael Angelos Tryfonos, Cooking Cypriot food 2013-2014).
Additional information and bibliography
Recording: Michael Angelos Tryfonos (17 years old, student of the Apostle Peter and Paul High School) from his mother's narration. See Cyprus Food and Nutrition Museum (2014); Cooking Cypriot food 2013-2014 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
Καππαμάς αγιομεμνήτικος (Μαγειρεύω Κυπριακά 2014). Πηγή: Στάλω Λαζάρου.
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