Φρέσκες μολόχες. Πηγή: Στάλω Λαζάρου.
"When the garlic is browned, add the mallows, some salt and half a cup of water." (Anna Sergiou, Komi Kepir Kyrenia)
Name - Recipe
Μολόχες με σκόρδο.
2 bunches of mallows
3 cloves of garlic
1/4 teaspoon salt
1 coffee cup (80ml) olive oil
1/2 pot of water
Clean the hard stems from the mallows and wash them. In a pot, boil water and add the mallows to cook. Once they are cooked, transfer them to a colander to drain (keep the water for later). In the same empty pot add the olive oil and the garlic (cut into small pieces). When the garlic is browned, add the mallows, some salt and half a cup of water that the mallows were boiled in. Cook for another five minutes or so and serve. (Anna Sergiou , Komi Kepir Kyrenia)
Boiling.
Sautéing.
Functional and symbolic role
We used to make this recipe during the winter, when mallows, and other greens would grow (Anna Sergiou, Komi Kepir, Kyrenia).
Additional information and bibliography
Extract from an interview with Mrs Anna Sergiou:
"Question: Is it a local recipe? Answer: No it is not a local recipe.
Question: How often do you make it now? Answer: Once a month. During the winter when mallows available in the market.
Question: How often did you make it previously? Answer: When i was yuonger, when we used to live in Komi Kepir, we used to make it more often, maybe once a week, because we used to own fields where mallows would grow." (Anna Sergiou , Komi Kepir, Kyrenia)
Oral testimony: Anna Sergiou , 67 years old from Komi Kepir, Kyrenia. Recording: Christiana Christofi, October 2010. Edited by Stalo Lazarou.
Christiana Christofi, Stalo Lazarou
Μολόχες. Πηγή: Στάλω Λαζάρου.
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