Πούλλες αμαγείρευτες. Πηγή: ©Στάλω Λαζάρου.
Fry the taro, then squeeze in lemon juice and season with dry coriander.
Name - Recipe
Κολοκάσι μικρό τηγανητό.
"Poulles" are the small roots of kolokasi-taro, a plant cultivated in various regions of Cyprus, mainly in Kokkinochoria. The name 'antinachtés' is due to the shaking of the pot during the final step of cooking this dish.
Small roots of Colocasia esculenta (taro). The kolokasi is a type of starchy vegetable, specifically the root of Colocasia esculenta (eng. taro).
Version A
1 kg of small taro
1 cup of corn oil
1 cup of olive oil
Juice of 2 lemons
Salt
Version B
1 kg of small taro
Oil for frying
Salt
1 tbsp. dry coriander, ground
Juice of 1-2 lemons
Version C
1 kg of small taro
2 glasses of peanut oil
60ml of olive oil
1 tsp salt
1/2 glass of lemon juice
1 glass of crushed coriander
Version A
Peel the skin off the taro (do not wash them) and wipe them with a clean cloth. Score them 2-3 times along their length. In a pot, heat up the oil well. Place the taro in the oil and let them cook until they are golden brown. Then lower the heat and leave them to cook. Drain the oil, season with salt and add the lemon juice. Let them sit for a while to absorb the juice. Stir them from time to time by shaking the pot. ('Kyperounda', see Kourri and Lazarou 2007)
Version B
Peel the skin off the taro and wipe them with a towel. Cut them in half lengthwise. In a pot, heat the oil, add the taro and cook them over a low heat. When they are golden brown, remove them from the pot and season with salt. Pour the oil out of the pan, add the taro, sprinkle them with coriander and finally add the lemon juice. Leave them on low heat for another 2-3 minutes, shaking the pot occasionally. Transfer the taro to a platter and serve while warm. (MANRE 2006, 25)
Version C
Peel the skin off the taro and pour a little lemon juice over them. In a pot, heat the oil and add the taro. When they start to change colour, lower the heat until they are cooked. Add lemon juice, salt and coriander. Cover the pan and from time to time, while holding the pot with both hands shake the pot. (Charalambous 2006, 301)
Frying.
Additional information and bibliography
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2006). Cyprus Traditional Preparations, Press and Information Office, Nicosia.
Charalambous, P. (2006). Eptakomi: from ancient times to the present day, Larnaca.
Oral testimony: see Kourri, P. and Lazarou, S. (eds.) (2007). Traditional recipes of the village of Kyperounda, unpublished data.
Stalo Lazarou, Varvara Yangou, Eleni Christou
Traditional Recipes
Kolokasi (taro root) kaourmas
"... while sautéing the kolokas, peel the potatoes and add them in the pot. Add the tomato juice, celery, salt and pepper and simmer.” (Andri Demetriou, Kyperounda)
Traditional Recipes
Kolokasi (taro root) kappamas
In this dish, kolokasi is combined with lamb. Both are marinated in wine and fried. The recipe comes from Milia in Mesaoria.
Traditional Recipes
Kolokasi (taro root) with koupepia
In this dish, kolokasi is combined with koupepia (stuffed vine leaves). After the kolokasi is sautéd, the koupepia are placed on top and cooked together in tomato sauce.
Traditional Recipes
Kolokasi (taro) yahní with pork
"Put the taro in a bowl and squeeze half of the lemon on top. Cut the meat into small pieces, [...] and sauté until golden brown. Then add the onion, celery and tomato and simmer until cooked' ('…
Foods
Kolokasin
Kolokasi Sotiras is a registered PDO since 2016.The earliest reference to kolokasi in Cyprus dates back to 1191 AD; according to this reference, kolokasi was served at a dinner to celebrate the…
Traditional Recipes
Lamb tenderloin with small taro roots
Lamb fillets served with small taro roots prepared in a traditional way, i.e. fried and combined with lemon juice and coriander seeds. The combination of meat and taro root is regular in the local…
Traditional Recipes
Lemon juice
Lemon juice is used a lot in the Cypriot cuisine. During the lemon production season, therefore, it is customary to prepare and reserve lemon juice in households for when fresh lemons are not…
Traditional Recipes
Potatoes antinahtes
Baby potatoes fried whole with wine and dry coriander. They are mostly served as a side dish for meat, particularly to accompany aphelia (wine-cooked pieces of pork with coriander).
Traditional Recipes
Rabbit with pomegranate sauce and taro purée
In this recipe, traditional ingredients are combined in an innovative dish. The pomegranate sauce which includes wine, mountain aromas and carob syrup stands out.
Traditional Recipes
Vegetarian kappamas
In this dish, cauliflower, taro root and potatoes are marinated and cooked in red wine and bitter orange juice. The recipe comes from Deryneia in Famagusta district using local produce.
Foods
Yer elmasi - Jerusalem artichoke
A type of sweet potato. Yer elmasi was eaten either fresh or fried with wine.