Αρνί καππαμάς με κουνουπίδι, στην κατσαρόλα (Μαγειρεύω Κυπριακά 2012-2013). Πηγή: Χρυσήλια Φιλιαστίδη.
A dish with lamb meat that was common throughout Cyprus. The cauliflower is marinated in wine, and the rest of the marinade is used to cook the food, creating a delicious and aromatic sauce.
Name - Recipe
Αρνί καπαμάς με κουνουπίδι.
For one person:
1 cauliflower
2 pieces of lamb meat
1-2 potatoes cut in half
½ glass of red wine
Water
Oil
1 cinnamon stick
Salt, pepper
In a bowl marinate the cauliflower in wine. Add oil to a saucepan, just enough to cover the bottom of the pan, and heat it. Fry the potatoes until they are cooked and then transfer them to a plate and add salt. Put the cauliflower in the pan until it is cooked and then transfer it to a plate and add salt. Put the meat in the pan and sauté just until it turns golden. Add some of the marinade wine to the meat and enough water to cover it. Let it cook and season with salt. Add the potatoes and cauliflower to the meat, the cinnamon and pepper to taste. Remove from the heat, tilt the pot slightly, and spoon some of the juices that have formed over the potatoes and cauliflower. Return to the heat and repeat for two more times. (Chrysilia Filiastidi, Cooking Cypriot Food 2012-2013)
Marinating.
Sautéing.
Cooking in a pot.
Additional information and bibliography
Recording: Chrysilia Filiastidi (13 years old, student of the American Academy Larnaca) from an oral testimony from Evroula Vassiliou (78 years old, Larnaca). See Cyprus Food and Nutrition Museum (2014). Cooking Cypriot food 2012-2013 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
Κουνουπίδι, ένα από τα βασικά υλικά της συνταγής. Πηγή: Στάλω Λαζάρου.
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