Kolokasi (taro root) with koupepia
Κολοκάσι με κουπέπια. Πιάτο από τον διαγωνισμό Μαγειρεύω Κυπριακά 2013. Πηγή: Στάλω Λαζάρου.
In this dish, kolokasi is combined with koupepia (stuffed vine leaves). After the kolokasi is sautéd, the koupepia are placed on top and cooked together in tomato sauce.
Name - Recipe
Κολοκάσι με ντολμαδάκια.
1 kg kolokasi (taro)
2 medium onions, finely chopped
1/2 cup olive oil
1 cup tomato juice
Juice of 1 lemon
Salt, pepper
Koupepia (find the recipe as "stuffed vine leaves-koupepia")
Peel the kolokasi, wipe it with a wet towel and cut it into small pieces. In a pot, lightly fry the onion in the oil and add the kolokasi. Stir briefly and then add the tomato juice, lemon juice, salt and pepper. Remove the pot from the heat and add the koupepia on top of the kolokasi. Add hot water to cover the koupepia and a drizzle of olive oil. Place a plate upside down on top of the koupepia and cover the pot with the lid. Cook over medium heat for about ½ hour. (MANRE 2006, 26-27)
Sautéing.
Cooking in a pot.
Additional information and bibliography
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2006). Cyprus Traditional Preparations, Press and Information Office, Nicosia.
Varvara Yangou
Κολοκάσι. Πηγή: Στάλω Λαζάρου.
Κολοκάσι ωμό, καθαρισμένο και κομμένο. Άδεια δημοσίευσης: Κατερίνα Μηνά-Καρεκλά.
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