Πατάτες γιαχνί με μάραθο. Κυθραιώτου 2013, 53.
Recipe from Marathasa. Fennel, which grows in abundance in the region and gives Marathasa its name, flavours many yahni (in tomato sauce) dishes such as potatoes, beans, broad beans and others.
Name - Recipe
Πατάτες γιαχνί με μάραθο. Potatoes in tomato sauce with fennel.
1 kg potatoes
1 onion, finely chopped
1 cup of olive oil
Fennel, finely chopped
1 tsp lemon juice
Salt, freshly ground pepper
2 tbsp tomato paste
Water
Cut the potatoes in half, add the lemon juice and mix. In a saucepan, add the oil and sauté the onion. Add the potatoes and sauté until golden brown. Add the tomato paste, one to two glasses of water, salt, pepper and finally the fennel. (Kythraiotou 2013, 53)
Sautéing.
Cooking in a pot.
Additional information and bibliography
Fennel (márathos), which is abundant in the area of Marathasa and to which the name of Marathasa is due, flavours many yahni dishes such as yahni potatoes, beans, broad beans, etc. Marathasa is one of the few areas in Cyprus where fennel is widely used in the kitchen (Kythraiotou 2013, 8).
Marathasa's 'white potatoes', as these are known, are renowned for their taste. They have a thin skin and are white in colour due to the soil. They are cooked yahni, flavoured with fennel, or with meat (kaourma, roasted, etc.), and they are boiled, fried or chargrilled (Kythraiotou 2013, 43).
Kythraiotou, F. (2013). Gastronomic guide of Marathasa, Ministry of Education and Culture - Pedagogical Institute, Nicosia.
Petroula Hadjittofi
Μάραθος. Πηγή: Στάλω Λαζάρου.
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