Συκώτι στην κατσαρόλα. Πηγή: Στάλω Λαζάρου.
The liver is fried with onions and various herbs; vinegar is added towards the end of cooking.
Name - Recipe
Συκώτι στην κατσαρόλα.
½ kg pork liver
80ml olive oil
5 onions
2-3 bay leaves
2-3 cinnamon sticks
1 pinch of salt
1 pinch of pepper
1 pinch of cinnamon (ground)
½ glass of vinegar
Put the liver in a pot with the olive oil. Start to cook and add the bay leaves and the cinnamon sticks. Cut the onions into rings and add them to the pot. Then add the salt, pepper and ground cinnamon. Stir occasionally. 5-6 minutes before it is cooked, add the vinegar. (Christiana Stavrou, 39 years old from Agia Fyla)
Frying.
Functional and symbolic role
Usually prepared during Easter.
Additional information and bibliography
Oral testimony: Christiana Stavrou, 39 years old from Agia Fyla (place of origin of the recipe: Agros). Recording: Elena Savva.
Elena Savva, Marina Constantinou
Traditional Recipes
Fried liver
Very quick liver dish, flavoured with cinnamon, pepper and a bit of vinegar or lemon juice.
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Fried Sykotaria
Sykotaria includes the heart, lungs and black liver of the animal, which are fried one after the other.
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Liver stew
"Sauté the onions in oil and then add the liver. Next, add the tomatoes and the herbs..." (Panayiota Savva, Agios Ioannis Agrou)