Καραόλοι γιαχνί (Μαγειρεύω Κυπριακά 2015). Πηγή: Στάλω Λαζάρου.
Snails with potatoes or zucchini in tomato sauce. Searching for and gathering snails was particularly common after rain, while their consumption was more closely linked to periods of fasting.
Name - Recipe
Σαλιγκάρια γιαχνί (μαγειρεμένα σε σάλτσα ντομάτας), με πατάτες ή κολοκύθι.
Snails
Potatoes
Tomatoes
Cinnamon
Salt
Olive oil
Water
Before cooking, wash the snails with water. Lightly rub the snails against each other and change the water 6-8 times until they are clean. Put them in a pot with cold water and boil them over low heat. Before the snails are cooked, remove them from the heat. Lightly fry the potatoes and add the tomatoes and once they are cooked, add the snails. Season with cinnamon and salt and add water. Simmer on low heat until the water evaporates. (Katzi 2000)
Boiling.
Frying.
Simmering.
Potatoes can be substituted with zucchini. When frying the zucchini, season with a little salt and cook over low heat (Katzi 2000).
Functional and symbolic role
Snails were mostly consumed during fasting.
Additional information and bibliography
Katzi, M. (2000). "The food that nature gave us", Λαογραφική Κύπρος, 30(50), 104-110.
Demetra Dimitriou
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