Pourekia with strouthouthkia (bladder campion or maidenstears)
«Στρουθκιά ή στρουθούδκια» Πηγή: Χριστιάνα Χριστοφή
Nutritious pourekia for fasting with a wild greens filling.
Name - Recipe
Μπουρέκια με άγρια χόρτα (σιληνή).
In Cyprus, the plant Silene voulgaris is called strouthkiá or strouthoúthkia or tsakrithkia (Kavroulaki 2012).
For the dough:
500 g village flour
A little salt
150 ml oil
1 cup of lukewarm water
For the filling:
350 g strouthouthkia
1 bunch of spring onions, finely chopped
3 tbsp olive oil
a little salt
oil for frying
Mix the flour with the olive oil. Add salt and water and knead. Let the dough rest until you prepare the filling. Wash and drain the strouthoutkia (wild greens). Add the olive oil to a pan and sauté the onion. Add the strouthoutkia, season with salt and cook. Remove from the heat and leave the filling aside to cool down. Roll out the dough into a thin sheet (if you use a pasta machine, reach the stage before last). Place a tablespoon of filling on the edge of the sheet, fold and cut either with a glass to form a crescent. Fry in hot oil, drain and serve. This recipe makes about 35 large pourekia. (Oral testimony: Koulla Karamani, Kornos - Nicosia. Recipe ed. Marilena Ioannidou , Little Volunteers and Women’s Association of Kornos 2009).
Frying.
Functional and symbolic role
These pourekia were customary during fasting.
Additional information and bibliography
Little volunteers and Women’s Association of Kornos (2009), traditional foods of Kornos, Ioannidou M. (ed.), Kornos.
Web source: Kavroulaki M. (2012), “sparrows rooted in soil”, History of Greek Food, https:// historyofgreekfood.wordpress.com/2012/03/13/.
Stalo Lazarou, Argyro Xenofontos
Στρουθκιά, Κυπερούντα. Πηγή: Στάλω Λαζάρου.
Πουρέκια (Μαγειρεύω Κυπριακά 2014). Πηγή: Γαβριέλλα Ιωάννου.
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