Στρουθκιά και αγρέλια με αυγά, κλασικός κυπριακός μεζές (Μαγειρεύω Κυπριακά 2013). Πηγή: Στάλω Λαζάρου.
These meze dishes were served in"Doriforos" tavern, which operated in Aglantzia from 1959 to 1974. Three kinds of meze were served on one plate as a single dish.
Name - Recipe
Meze dishes: greens with eggs, pastourmas (pastrami) with eggs, mushrooms with wine and coriander.
Greens with eggs:
1 kg greens (bladder campion or spinach)
4 tablespoons of peanut oil
3-4 eggs
A bit of salt
Pastourmas (pastrami) with eggs:
150 g pastourmas
4 eggs
Oil
Mushrooms with wine and coriander:
1 kg mushrooms
1 glass of white dry wine
1 onion, finely chopped
Finely ground dry coriander
Salt, pepper
Oil
Greens with eggs: Wash the greens well and add them in boiling water to reduce the bitterness. Drain them well and fry them lightly over a low heat. Drain the oil and add the eggs one by one, stirring continuously on low heat until the eggs set slightly. Season with salt and serve while hot.
Pastrami with eggs: Cut the pastrami into very thin slices. Fry it lightly over a low heat. Add the eggs, one by one, stirring constantly ( not too set). Serve while hot.
Mushrooms with wine and coriander: Wash the mushrooms. Finely chop the onion and fry it. Add the mushrooms and stir. Add the wine. Add the coriander, salt and pepper. Bring to a boil until the sauce thickens and serve hot. (Petros Vassiliades, Cooking Cypriot food 2012-2013)
For the greens:
Boiling.
Frying.
For the pastourmas:
Frying.
For the mushrooms:
Frying.
Cooking in a pan/pot.
Functional and symbolic role
Meze, which is still served today in local restaurants and taverns in Cyprus, is a meal consisting of a variety of small dishes. They are served in succession and intended for all the table's guests. Meze includes appetisers and any of meat meze, fish meze, side dishes and desserts (note: Petroula Hadjittofi).
Additional information and bibliography
Recording: Petros Vassiliades (11 years old, student of the 6th Primary School - Agiou Stylianou Lakatameias) from the narration of Katina Markidou (93 years old, place of residence: Aglantzia) and her daughters' Nitsa and Vera.
Petroula Hadjittofi
Παστουρμάς, αλλαντικό που σερβίρεται ως μεζές. Πηγή: Στάλω Λαζάρου.
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