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Baby potatoes and lountza style pork meat fried and cooked in wine and dry coriander.
Name - Recipe
Fried baby potatoes and pork meat and then cooked in wine and dry coriander.
These potatoes are called "antinahtes" because during their preparation we often shake the pot to prevent them from sticking and also in order for the ingredients to mix well.
For the potatoes:
20-25 fresh baby potatoes
½ glass of dry red wine
2 tbsp crushed dry coriander
Salt, pepper
Oil (enough to cover the potatoes)
For the meat:
½ kg of pork meat, cut into large pieces
½ glass of peanut oil
1 glass of dry red wine
Dry coriander, crushed
Salt, pepper
Prepare the potatoes: Wash the potatoes and lightly crack them with a stone. Soak them in wine and coriander for a few minutes. In a saucepan, bring the oil to a boil and fry the potatoes. When they start to turn golden brown, lower the heat and continue frying. Drain the oil and add the marinade (wine and coriander). Season with salt and pepper and continue cooking with the lid on for 3-4 minutes. Shake the pot from time to time so that the potatoes and the other ingredients are mixed well.
Prepare the meat: Wash the meat and put it in a saucepan with the wine, coriander, salt and pepper. Allow to simmer until the wine evaporates and the meat is tender. Add a little water if necessary. Then fry the meat in oil. Serve the meat with the potatoes. (Margarita Hadjiparaskeva, Cooking Cypriot food 2012-2013)
Frying.
Simmering.
Cooking in a pot.
Serve the lountza style meat with the potatoes and yoghurt. (Margarita Hadjiparaskeva, Cooking Cypriot food 2012-2013)
Additional information and bibliography
Recording: Margarita Hadjiparaskeva (11 years old, student of A' Xylotympou Primary School) from the narration of Andri Vorka (42 years old, place of residence: Xylotympou). See Cyprus Food and Nutrition Museum (2014) Cooking Cypriot food 2013-2014 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
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