Κουνέλι καππαμάς (Μαγειρεύω Κυπριακά 2013-2014). Πηγή: Στάλω Λαζάρου.
This food was the night before so that it would be ready for the next day's meal in the fields. The recipe comes from Paralimni.
Name - Recipe
Κουνέλι καπαμάς.
(for 4 persons)
1 whole rabbit, up to 1½ kg cut into 8 pieces
1 large kolokasi (taro)
½ kg of medium potatoes
3 ltrs of red wine, sweet
3 tsp salt
½ tsp pepper
1 lt of oil for frying
½ small coffee cup of olive oil
1 glass of water
Cut the kolokasi (taro) lengthwise into 8-10 pieces. Peel and cut the potatoes in half. In a bowl pour the wine and let the rabbit, the kolokasi and the potatoes marinate for 15 minutes. Drain the wine and put it in a saucepan on the stove to heat up, along with the water. In a pan, fry the rabbit in hot oil. Once fried, transfer it to a plate with kitchen paper to remove the oil. Put the rabbit in the pot with the hot wine and cook for about 25 minutes, until it is half cooked. At the same time, fry the potatoes and Molokai (taro) in the pan and when done, transfer them in the pot with the rabbit, adding salt and pepper. Cook for another 25 minutes. 5 minutes before the dish is done, add the olive oil. Turn off the heat and cover the pot with a lid. Serve once all the liquid has been absorbed.
Marinating.
Frying.
Cooking in a pot.
Functional and symbolic role
This dish was made by farmers' families in Paralimni, prepared the night before for the following day's lunch in the fields.
Additional information and bibliography
Recording: Flavios Panagiotis Kyriakou (student of the 3rd Primary School of Paralimni). see Cyprus Food and Nutrition Museum (2014); Cooking Cypriot food 2013-2014 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittof
Κουνέλι καππαμάς (Μαγειρεύω Κυπριακά 2013-2014). Πηγή: Στάλω Λαζάρου.
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