Dredge the cauliflower in flour and fry it. Place the meat in the pot and add the cauliflower on top." (Marina Kiliari, Kyperounda)
Name - Recipe
Κατσικάκι με κουνουπίδι. Small goat meat with cauliflower.
Version A
1 kilo of small goat meat
1 medium cauliflower
1 carton of tomato juice or 1 bottle of tomato juice
Salt
Pepper
Oil for frying
About ½ kg of flour
Version B
1 cup of olive oil
2 kg of cauliflower (cut into pieces)
1 kg of small goat meat, cut into pieces
1/2 cup dry white wine
1 cup of tomato juice
Salt, pepper
1 cup of hot water
Version A.
Cut the cauliflower in pieces. Cut the meat into pieces, wash and drain it. Fry the meat. Dredge the cauliflower in flour and fry it. Place the meat back in the pan on top with the cauliflower. In a bowl, dilute the tomato juice with water, add salt and pepper and pour it over the cauliflower. Cover the pot until the food is cooked and the sauce has reduced. (Marina Kiliari, Kyperounda)
Version B
Lightly fry the cauliflower and transfer to a colander to drain the oil. Sauté the meat, add the wine, tomato juice, salt and pepper. Simmer the meat for 1 hour. Then add the cauliflower, water and leave until cooked. (Morphou, see MANRE 2006, 36)
Dredging.
Frying.
Simmering in a pot.
In some places people tended to use lamb instead of goat in this recipe.
Additional information and bibliography
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2006). Cypriot traditional preparations, Press and Information Office, Nicosia.
Oral testimony: Marina Kiliari, Kyperounda ( see Kourri, P. and Lazarou, S. (eds.) (2007). Traditional recipes from the village of Kyperounda, unpublished data).
Varvara Yangou, Stalo Lazarou