Σκόρδα. Πηγή: https://commons.wikimedia.org/wiki/File:Garlic.jpg
"...add the olive oil in the same pot and then add the garlic. When the garlic is golden brown, add the lapsanes and salt." (Tasoula Hadjilambi, Komi Kepir Kyrenia)
Name - Recipe
Βρούβες σκορδαλιά. Charlocks (wild mustard greens) with garlic.
2-3 bunches of lapsanes
3-4 garlic cloves
1 teaspoon of salt
1/4 cup olive oil
In a pot, add water, bring to a boil and then add the lapsanes. After they are cooked, remove them from the pot, empty the water and drain them. Then add the olive oil in the same pot, which is now empty, and add the garlic. Once the garlic is golden brown, add the lapsanes and salt. (Tasoula Hadjilambi, 60 years old from Komi Kepir, Kyrenia)
Boiling.
Sautéing.
Functional and symbolic role
"When I was young, when we were living in Komi Kepir, we used to make lapsanes with garlic two to three times a month." (Tasoula Hadjilambi, 60 years old from Komi Kepir, Kyrenia)
Additional information and bibliography
Extract from an interview with Ms Tasoula Hadjilampi: "We were able to make this recipe only in winter, since the main ingredient of the recipe, the lapsanes grow only in this season.
Question: Where did you learn it from? Answer: From my mother, Andriana Hatzilambi.
Question: Is it a local recipe? Where do they make it? Answer: No, it is not a local recipe.
Question: How often do you make it now? Answer: Two to three times a year, specifically during the winter.
Question: How often did you make it previously? Answer. When we lived in the village (Komi Kepir), we made it two to three times a month. Now our eating habits have changed a lot, as we are now moving more towards meat-based dishes and have largely forgotten these traditional recipes."
Oral testimony: Tasoula Hadjilambi, 60 years old from Komi Kepir, Kyrenia. Recording: Christiana Christofi, October 2010. Edited by Stalo Lazarou.
Christiana Christofi, Stalo Lazarou
Λαψάνες. Πηγή: Στάλω Λαζάρου.
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