Πατάτες γιαχνί χωρίς ντομάτα, με σπιτικό φιδέ (Μαγειρεύω Κυπριακά 2013-2014). Πηγή: Στάλω Λαζάρου.
Potatoes cut into cubes and boiled in chicken stock, along with homemade vermicelli and fried onion. The recipe comes from Liopetri village in Famagusta district which has a large production of potatoes and onions, and the dish was often served in farmers' homes.
Name - Recipe
Πατάτες γιαχνί χωρίς ντομάτα, με σπιτικό φιδέ. Potatoes yahni (no tomato) with homemade vermicelli.
4 medium onions
500gr of potatoes
1 pinch of salt
½ pinch of cinnamon
1 small coffee cup (80ml) olive oil
1 litre of water
1 piece of chicken fat
For the vermicelli:
500gr of village flour
1 pinch of salt
Lukewarm water (as much as needed)
Knead the flour with the salt and water, and roll the dough into a sheet. Make vermicelli and bake in the oven at 180°C for 25-30 minutes or until it is dry. Sauté the chopped onion with olive oil until golden brown. Add half a litre of water and let it boil for 5 minutes. Add the diced potatoes, the remaining water, salt, cinnamon and chicken fat. When the potatoes are half cooked, add the vermicelli. Continue cooking for another 10 minutes. (Pantelis Paskoui, Cooking Cypriot food 2013-2014)
Cooking in the oven.
Sautéing.
Boiling.
Functional and symbolic role
The recipe comes from Liopetri village in Famagusta district which has a large production of potatoes and onions, and the dish was served in farmers' homes as often as 3 times per week. (Pantelis Paskoui, Cooking Cypriot food 2013-2014)
Additional information and bibliography
Recording: Pantelis Paskoui (12 years old, student of the 1st Primary School of Sotira) from the narration of his grandmother, Paraskevi (75 years old, place of origin: Liopetri). See Cyprus Food and Nutrition Museum (2014); Cooking Cypriot food 2012-2013 (ed. Petroulla Hadjittofi), unpublished data.
Petroula Hadjittofi
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