Μπιζέλια με καρότο γιαχνί. Πηγή: Μαρκέλλα Καλλή.
A yahni dish with peas, artichokes, carrots and koupepia - stuffed vine leaves cooked in tomato sauce.
Name - Recipe
Αρακάς με ντολμαδάκια και αγκινάρες.
1 kg peas
1/2 cup olive oil
2-3 onions, finely chopped
3 artichokes, cut in small pieces
2 carrots cut into slices
1 cup of tomato juice
Juice of 2 lemons
25-30 koupepia
Salt
Pepper
Peel the peas, wash and drain them well. In a pot, sauté the onion in olive oil and add the peas, artichokes, carrots, tomato juice, lemon juice, salt and pepper and mix well. Remove the pot from the heat and place the koupepia on top of the other ingredients. Place a plate on top of the koupepia. Add hot water to cover them. Cover the pot and cook for about ½ hour. (MANRE 2006, 27)
Sautéing.
Cooking in a pot.
Additional information and bibliography
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2006). Cypriot traditional preparations, Press and Information Office, Nicosia.
Varvara Yangou
Μπιζελιά, Κυπερούντα. Πηγή: Στάλω Λαζάρου.
Μπιζελιά, Κυπερούντα. Πηγή: Στάλω Λαζάρου.
Μπιζέλι φρέσκο, ακαθάριστο. Πηγή: Στάλω Λαζάρου.
Κουπέπια με κληματόφυλλα. Τοποθετούνται στην κατσαρόλα πάνω από το μπιζέλι, κατά το ψήσιμο. Πηγή: Στάλω Λαζάρου.
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