Pigeon in Commandaria sauce with yellow split peas
«Αγρέλια και μανιτάρια σοταρισμένα, συνοδευτικά στοιχεία του πιάτου» Πηγή: babe_kl, https://www.flickr.com/photos/babeinthecitykl/3349837549/
Pigeon in Commandaria sauce and pigeon liver served with luvana (yellow split peas) purée with wild asparagus and mountain mushrooms. A contemporary recipe using traditional Cypriot ingredients.
Name - Recipe
Περιστέρι με κόκκινο, γλυκό κυπριακό κρασί.
200gr pigeon
100ml of Commandaria
2-3 cherry tomatoes
3-4 wild asparagus
2-3 mushrooms
50ml brandy
60gr pigeon liver
200gr yellow split peas
1 lemon
200ml olive oil
garlic
salt
pepper
Sauté the pigeon in a little olive oil. Remove the pigeon and use the liquid to make the Commandaria sauce. Boil the liver and mash it with various seasonings. Wash and boil the yellow split peas. Skim them constantly and change the water 2-3 times. When cooked, add lemon, salt, pepper and olive oil. Sauté the wild asparagus and mushrooms with a little garlic. (Andreas Manolis, Cooking Cypriot food 2014)
Sautéing.
Boiling.
Additional information and bibliography
See entry pigeon in the food section
Testimonial: Andreas Manolis (17 years old, student of Makarios III Technical School), in the Museum of Cypriot Food and Nutrition 2014, Cooking Cypriot food 2013-2014, unpublished data.
Petroula Hadjittofi, Argyro Xenophontos
Πεζούνι (περιστέρι). Άδεια δημοσίευσης: Φ. Γεωργιάδης.
Foods
Ampelopoul(l)in - blackcap
Blackcaps are a strictly protected species of wild birds in Cyprus; their killing/hunting and possession/consumption is prohibited.
Traditional Recipes
Chicken and potatoes kappamas
After they are sautéed, the chicken and potatoes are cooked in wine. The recipe comes from the occupied Assia in the Mesaoria region (Famagusta province).
Traditional Recipes
Chicken in wine
" Put the chicken in the oven until it browns. Then, add the wine and let it cook through." (Charalambos Roussidi Hadjiharalambous, Kyperounda)
Traditional Recipes
Chicken with green beans
Chicken and green beans yahni (combined in tomato sauce).
Traditional Recipes
Chicken with lountza and kaskavali cheese
A family recipe of the recent years that was mainly prepared on festive occasions. It comes from Chandria in the area of Pitsilia (mountainous district of Limassol).
Traditional Recipes
Chicken with pilaf rice
Chicken cooked in commandaria wine and served with rice pilaf with tomatoes and herbs/spices. A recipe that combines the contemporary and traditional Cypriot cuisine.
Traditional Recipes
Chicken with rice or lentils
Chicken and rice or lentils are cooked in chicken broth, which contains tomato sauce. The recipe comes from Pyrgos Tillirias in the district of Nicosia.
Traditional Recipes
Chicken with stuffing
It is a dish served during festivities but also on Sundays at the family table in more recent times. The recipe is based on similar Greek and international recipes for stuffed poultry as a festive…
Traditional Recipes
Fried chicken
"Put oil in the pan to heat and fry the pieces until browned on both sides." (Kyperounda)
Traditional Recipes
Game birds with halloumi
Recipe for stuffed game birds (partridges, pigeons or quails). “Brush with butter, put oregano and pieces of halloumi in the cavity and roast in the oven." (Stavroula Vorka, Kornos)
Traditional Recipes
Game birds with lemon and šinnos
A recipe for cooking game birds (song thrush or others). They are boiled and flavoured with šinnos (pistacia lentiscus) and lemon juice.
Traditional Recipes
Kaourmas with chicken
A variation to kaourmas recipe is the replacement of red meat with chicken.
Traditional Recipes
Kóta vrastí - Boiled Chicken
Very simple, easy and healthy chicken recipe. Boiled in water and served with a squeeze of lemon.
Traditional Recipes
Mountain red mushrooms
A recipe with earthy tones, red mushrooms with onion and dry coriander or cinnamon.
Traditional Recipes
Okra yahni with chicken
A dish combining okra and chicken, cooked in a rich tomato and onion sauce. The recipe comes from Pera Chorio Nissou, Nicosia district.
Traditional Recipes
Partridge with eggs
The recipe comes from the Pelendri in the mountains (Limassol district). It is prepared during the hunting season or when frozen partridges are available at home. It is also served as a mezé,…
Traditional Recipes
Pickled blackcaps
A favourite dish of the past. They were usually served pickled or boiled.** Blackcaps are a strictly protected species of wild birds in Cyprus; their killing/hunting and possession/consumption is…
Traditional Recipes
Quail with mediterranean stuffing
A recipe from Famagusta. Quail, a popular game in Cyprus, is stuffed with tomatoes, olives and halloumi, common staples in the traditional Cypriot cuisine.
Traditional Recipes
Roast chicken with potatoes
Psito - roast meat or chicken with potatoes is the most popular Cypriot dish cooked in the oven. It is particularly associated with the family Sunday lunch.
Traditional Recipes
Roast turkey with hiromeri stuffing
Hiromeri is a smoked pork ham, a flavoursome traditional delicacy of Cyprus.
Traditional Recipes
Roast turkey with stuffing
Turkey with stuffing has been an indispensable addition to the rich Christmas table in modern times.
Traditional Recipes
Stuffed partridge
"Grate the halloumi and mix with the eggs. Stuff the partridges with the mixture and stitch the belly." (Iphigenia Eleftheriou, Kyperounda)
Traditional Recipes
Thrushes in tomato sauce
Mezé for hunters. The thrushes are lightly fried and cooked in wine and tomato juice or grated fresh tomatoes.