Αυγά, το υλικό που διαφοροποιεί την παραλλαγή αυτή της ξιθκιάς. Πηγή: https://pixabay.com/en/eggs-bowl-food-meal-fresh-545073/
Variation of the "xithkia" (stew), in which, along with vinegar, beaten eggs are added to the meat. The recipe comes from Kato Mylos in the area of Pitsilia (Limassol district).
Name - Recipe
Κουνέλι στιφάδο με αυγά.
1 rabbit cut in portions
½ glass of olive oil
4-5 eggs (depending on the size of the rabbit)
1 glass of vinegar
½ glass of water
Salt
In a deep pan, heat the oil. Salt the rabbit and sauté it in the oil. Add the water and cook. When the rabbit is cooked and the water has evaporated (just the oil remains), beat the eggs. Add the vinegar to the beaten eggs and beat again. Remove the oil from the pan and add the eggs and vinegar to the pan with the rabbit, add salt and stir until the eggs are cooked.
Sautéing.
Cooking in a pot.
Additional information and bibliography
Recording: Neophytos Charalambous (11 years old, student of H' Paphos Primary School) from the narration of Eleni Papakyriakou (90 years old, Paphos). See Cyprus Food and Nutrition Museum (2014) Cooking Cypriot food 2012-2013 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
Πριν γίνει αυγοξιθκιά, το κουνέλι ψήνεται στο τηγάνι. Πηγή: Στάλω Λαζάρου.
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