Lamb tenderloin with small taro roots
Φιλετάκια αρνίσια με πούλλες λεμονάτες και κόλιαντρο (Μαγειρεύω Κυπριακά 2014). Πηγή: Στάλω Λαζάρου.
Lamb fillets served with small taro roots prepared in a traditional way, i.e. fried and combined with lemon juice and coriander seeds. The combination of meat and taro root is regular in the local traditional cuisine, eg. kappamas.
Name - Recipe
Αρνίσια φιλετάκια με μικρό κολοκάσι λεμονάτο και κόλιανδρο.
300g lamb fillets
150g Cyprus small taro roots
Peanut oil for frying
Salt
Pepper
Dried coriander
Lemon juice
Remove the skin off the poulles (small taro roots), cut them into the desired form (usually cut in quarters vertically) and fry them over a low heat. Season the fillets with salt and pepper and sauté them in another pan until they are golden brown, then place them in the oven for 5 minutes. When the poulles are cooked, place them in a bowl, add lemon juice, coriander and salt and mix them. (Ioanna Christofi, Cooking Cypriot food 2013-2014)
Sautéing.
Frying,
Cooking in the oven.
Additional information and bibliography
Creation - recording: Ioanna Christofi (17 years old, student of Makarios C Technical School). See Cyprus Food and Nutrition Museum (2014) Cooking Cypriot food 2013-2014 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
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