Lamb entrada (lamb in avkolemoni soup)
Εντράδα (Μαγειρεύω Κυπριακά 2015). Πηγή: Στάλω Λαζάρου.
Lamb and potatoes, cooked with egg and lemon soup. The dish is usually served with grilled bread.
Name - Recipe
Αρνί εντράδα.
1 kilo of lamb
1 kilo of potatoes
3 litres of water
4 eggs and 2 egg whites
1/2 cup lemon juice
2 tablespoons of flour
Salt, pepper
Half a cup of fresh chopped parsley
Half a cup of oil
Cut the meat into small pieces. Peel the potatoes and cut them in small pieces. In a frying pan sear the meat slightly in oil to change colour. In a cooking pot put one spoonful of flour and add the meat. Put some salt and pepper (will add more of both later) and a spoonful of flour on top of the meat Add 3 litres of boiling water and bring to boil stirring occasionally. Remove the foam on top if any and when the meat is almost cooked (about 1 hour) add the potatoes and leave until fully cooked, stirring occasionally. Add the parsley and remove from heat. Prepare the egg & lemon mixture: In a small bowl beat the eggs well and add the lemon slowly, keep beating the mixture. Add a few spoonfuls of the meat broth, one at a time, to the egg mixture stirring constantly. Add a glass of water in the pot and then slowly pour the egg mixture back into the pot while stirring the broth. Bring the pot back to boil for 10 minutes. Add salt and pepper to taste. (Ministry of Agriculture 2006, 16).
Searing.
Boiling.
Functional and symbolic role
Usually eaten in Winter.
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
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