Καραόλοι με το ρύζι. © Μουσείο Κυπριακών Τροφίμων και Διατροφής.
Recipe from Rizokarpaso. A dish that was prepared all year round and especially during fasting periods, such as Lent.
Name - Recipe
Σαλιγκάρια με πιλάφι ρύζι.
15-20 snails
3 small tomatoes, finely chopped
1 large cup of rice
1 tsp salt
juice of 1 lemon
80ml olive oil
1 onion, chopped
Salt to wash the snails
2 glasses of water
Wash the snails thoroughly. Boil the snails in a small saucepan. When they boil, wash them again with water, salt and fresh lemon juice 2-3 times. In a saucepan, add the olive oil, heat it and sauté the onion. Add the tomatoes and season with salt. Wash the rice and add it to the pan. Add the snails and two glasses of water and cook. (Eleni Andreou, Cooking Cypriot food 2013-2014)
Boiling.
Sautéing.
Cooking in a pot.
Functional and symbolic role
A dish that was prepared all year round and especially during fasting periods, such as Lent.
Additional information and bibliography
Recording: Eleni Andreou (10 years old, student of the 6th Primary School of Limassol) from the narration of her grandmother, Christina Koulia Konstantinou, from Rizokarpaso. See Cyprus Food and Nutrition Museum (2014) Cooking Cypriot food 2013-2014 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
Καραόλοι (σαλιγκάρια). Πηγή: Στάλω Λαζάρου.
Ετοιμασία της σάλτσας ντομάτας, στην οποία θα ψηθούν οι καραόλοι με το ρύζι (Μαγειρεύω Κυπριακά 2015). Πηγή: Στάλω Λαζάρου.
Καραόλοι σε σάλτσα ντομάτας (Μαγειρεύω Κυπριακά 2015). Πηγή: Στάλω Λαζάρου.
Καραόλοι με το ρύζι (Μαγειρεύω Κυπριακά 2015). Πηγή: Στάλω Λαζάρου.
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