Παντζάρια με χοιρινό (Μαγειρεύω Κυπριακά 2015). © Μουσείο Κυπριακών Τροφίμων και Διατροφής.
The dish has the characteristic red colour of the beetroot, which is also used to colour all the other ingredients. It used to be cooked with onion and celery at weddings in the area of Pitsilia.
Name - Recipe
Παντζάρια με χοιρινό κρέας.
Version A
1 kg of pork
1 kg of beetroot
2 stalks of celery
1 onion
¼ glass of oil
Version B
1 kg of pork
3-4 beetroot
Celery
4-5 potatoes
Salt and pepper
Bay leaves
Cumin
Tomato juice
Version C
Pork cut into cubes
Beetroot cut into pieces
Onion and celery (optional)
Olive oil
Salt
Version D
1 kg of pork
3-4 beetroot
4-5 potatoes
Salt, pepper
Lemon juice
Tomato paste, cumin, bay leaves, celery (optional)
Version A
In a pot, add the oil and fry the meat, then sauté the celery and onion. After peeling the beetroot, cut them into small rings and add them to the pot with the other ingredients and cook well. Serve with lemon and pepper. (Kyperounda, see Kourri and Lazarou 2007)
Version B
In a pot, add the pork and let it boil a little. Peel the beetroot and cut into thin slices. Add the beetroot to the pot, then add the celery and bay leaves. Peel the potatoes, cut them into quarters, then add them to the pot, add the tomato juice and the cumin, and let it cook until it's done. (Andri Demetriou, Kyperounda)
Version C
Fry the pork in olive oil, after cutting it into pieces twice the size of the beetroot pieces. Add the beetroot to the pork and stir briefly. Then add water and salt and let them cook. (MANRE 2006, 39)
Version D
In a pot, add the pork, let it boil a bit. Peel the beetroot, cut them into thin slices and add them to the pot. Cut the potatoes into quarters and add them, then add lemon juice, season with salt and pepper and leave until cooked. (Kythraiotou 2013, 50)
Cooking in a pot.
In the region of Marathasa, this dish exists in several variations. In Moutoullas village, they were using pig's skin instead of meat, because they believed that this gave the food a better taste. It was served with lemon and pepper without any additional spices or tomato sauce. In other regions, however, we find this dish with tomato and cumin, especially in the Morphou region where cumin was being cultivated (Kythraiotou 2013, 50).
Functional and symbolic role
They used to cook it with onion and celery at weddings in the area of Pitsilia (MANRE 2006, 39).
In Marathasa, beetroot with pork was a popular festive dish which was usually served at weddings (Kythraiotou 2013, 50).
Additional information and bibliography
Kourri, P. and Lazarou, S. (eds.) (2007). Traditional recipes of the village of Kyperounda, unpublished data.
Kythraiotou, F. (2013) Gastronomic guide of Marathasa, Ministry of Education and Culture - Pedagogical Institute, Nicosia.
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2006). Cypriot traditional preparations, Press and Information Office, Nicosia.
Oral testimony: Andri Demetriou, Kyperounda (see. Kourri, P. and Lazarou, S. (eds.) (2007). Traditional recipes of the village of Kyperounda, unpublished data).
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