Pággaloi yahni (sea hollies in tomato sauce)
Πάγκαλοι. Πηγή: Αυγούστα Στυλιανού.
"Put some olive oil in a pot to heat, add the onion and sauté it. Add the sea hollies with the chopped tomatoes and simmer..." (Despina Kyriakou, Kyperounda)
Name - Recipe
A dish with wild indigenous greens of the Eryngium creticum family (sea hollies) the young foliage of which is eaten as a cooked vegetable in Cyprus.
1 kg paggaloi (sea hollies)
1 onion
4-5 tomatoes
Salt - pepper
Olive oil
Clean the sea hollies, wash and chop them coarsely. Put them in hot water and drain them. In a pan, add a little olive oil, add the onion and sauté. Add the sea hollies with the chopped tomatoes, salt and pepper and simmer for 7-10 minutes. (Despina Kyriakou, 53 years old, Kyperounda)
Sautéing.
Simmering.
Additional information and bibliography
Oral testimony: Despina Kyriakou, 53 years old, Kyperounda (see Kourri, P. and Lazarou, S. (eds.) (2007). Traditional recipes of the village of Kyperounda, unpublished data).
Stalo Lazarou
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