Potatoes and sausages cooked with milk skin.
Πατάτες με τσίππα (Μαγειρεύω Κυπριακά 2014). Πηγή: Στάλω Λαζάρου.
Potatoes and Cyprus sausages cooked with milk skin which gives a very special flavour. “… we used to make this food in the winter when we had sheep's milk skin. From January onwards, for 4 months, we could make tsippa and we used to eat this dish 1-2 times per week.” (Eugnomia Aristeidou, Marathovounos, Famagusta)
Name - Recipe
Πατάτες με βούτυρο γάλακτος.
Tsippa is the butter (cream) formed on the surface of the milk.
3-4 diced potatoes
3-4 sausages cut into small pieces
Black olives (a handful)
3-4 fresh onions (green part)
4-5 tbsp of tsippa
Oil for frying
Peel and cut the potatoes, sauté them in hot oil and remove them from the heat when they start to turn golden brown. Remove most of the oil and add the sausages, olives and chopped onions. Allow the ingredients to sauté all together. Add the tsippa (milk skin) and stir until the food gets a golden colour. (Andreas Chrysanthou, Cooking Cypriot food 2013-2014)
Frying.
The dish is served hot. (Andreas Chrysanthou, Cooking Cypriot food 2013-2014).
Functional and symbolic role
This dish was made in the winter, when there was milk skin available. The recipe originates from the region of Mesaoria (Andreas Chrysanthou, Cooking Cypriot food 2013-2014).
Additional information and bibliography
Mrs Eugnomia Aristeidou, 62 years old, comes from the occupied village of Marathovounos in Famagusta and explains how they used to make potatoes with tsippa (milk skin): “Tsippa was formed when sheep's milk was collected at night and placed in a large basin on the window sill. On the following morning it would be collected with a slotted spoon from the surface of the milk and put in a clay pot. We used to make this food in the winter when we had sheep's milk skin. When it rained, my father could not go to the cattle and, since he was at home, he would make it for us. He would cook the dish in a bronze pan, a very old one. All the ingredients we were using were of our own production, which is why this recipe is not known in many parts of the island, only in the Mesaoria region, as far as I know. In the past if there was leftover it was kept covered in the cupboard, while nowadays it can be kept in the fridge. But in no case does it taste the same, so they would make sure to cook just enough for a meal without any leftovers. I know this recipe from my grandmother and father. From January onwards, for 4 months in which we could make tsippa, we used to eat this dish up to twice a week.” (Andreas Chrysanthou, Cooking Cypriot food 2013-2014).
Recording: Andreas Chrysanthou (17 years old, student of the Lefkara Regional High School) from the narration of Eugnomia Aristeidou (62 years old, from Marathovounos, Famagusta). See Cyprus Food and Nutrition Museum (2014) Cooking Cypriot food 2013-2014 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
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