Κουνέλι αμιαντίτικο (Μαγειρεύω Κυπριακά 2014). Πηγή: Κατερίνα Λαζάρου.
This particular dish stands out for its rich aromas, and the particular way it was prepared and presented. It was very popular in the community of Amiantos, hence its name, but was not known in the city of Limassol.
Name - Recipe
Rabbit, prepared in Pano Amiantos, in the district of Limassol.
1 small rabbit cut into 6-7 pieces
1 onion
4 carrots
Some celery
1 bowl with flour
Nutmeg (depending on the size of the rabbit)
½ cup of brandy
½ cup of orange juice
1 cup of olive oil
5 slices of bread cut into 4x4 cm pieces
Salt, pepper
Season the rabbit with salt and pepper, add it to the bowl with the flour and sprinkle it well. In a pot, sauté the onion, nutmeg and rabbit. Once browned, add the brandy and orange juice. Add water, enough to cover all the food, the carrots and celery and cook. Once the food is cooked, put in a blender the carrots, celery and a little bit of juice left in the pot and blend them all together until it becomes an aromatic mush Remove all the bones from the rabbit and mix the sauce with the meat. Fry the bread pieces and once they are done, place on absorbent paper tp remove the excess oil. Lay the bread pieces on a platter and put the rabbit and sauce mixture on top of them and the dish is ready. (Alexandra Zalokosta, Cooking Cypriot food 2013-2014)
Sautéing.
Cooking in a pot.
Nutmeg, brandy, orange, carrot and cinnamon are combined in the ideal sauce for this meat (Alexandra Zalokosta, Cooking Cypriot food 2013-2014).
Functional and symbolic role
This particular dish was particularly popular in the community of Amiantos, but it was unknown in the city of Limassol (Alexandra Zalokosta, Cooking Cypriot food 2013-2014).
Additional information and bibliography
Recording: Alexandra Zalokosta (15 years old, student of the Moraitis School in Athens) from the narration of Ioanna Papantoniou (place of origin: Amiantos). See Cyprus Food and Nutrition Museum (2014) Cooking Cypriot food 2013-2014 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
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