Κουνουπίδι καθαρισμένο και κομμένο, ένα από τα βασικά υλικά του χορτοφαγικού καπαμά. Πηγή: Στάλω Λαζάρου.
In this dish, cauliflower, taro root and potatoes are marinated and cooked in red wine and bitter orange juice. The recipe comes from Deryneia in Famagusta district using local produce.
Name - Recipe
Καπαμάς για χορτοφάγους.
2 medium potatoes
2 taro roots
1 cauliflower
3/4 glass red sweet wine
Juice of 2 bitter oranges
Oil for frying
Salt
10 grains of peppercorn
2 cinnamon sticks
Wash the vegetables, peel and cut them. Score a line through them with a knife so they can cook easily. Marinate them in the bitter orange juice and wine. In a saucepan, heat the oil and add all the vegetables. Sauté over medium heat until browned, then remove them to a plate. In another pot, add the vegetables and a pinch of salt, pour the leftover marinade and any leftover frying oil. After the alcohol evaporates, add enough water to cover the vegetables and cook until the sauce has reduced (thickened). (Hara Mavrogiannou, Cooking Cypriot food 2012-2013)
Marinating.
Sautéing.
Cooking in a pot.
Functional and symbolic role
A dish suitable for vegetarians or for consumption during fasting periods.
Additional information and bibliography
Recording: Hara Mavrogiannou (12 years old, student of Deryneia B Primary School) from the narration of Maro Economou (61 years old, Deryneia). See Cyprus Food and Nutrition Museum (2014); Cooking Cypriot food 2012-2013 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
Κουνουπίδια. Άδεια δημοσίευσης: Υπουργείο Γεωργίας.
Κολοκάσι, προς πώληση σε υπαίθρια αγορά. Πηγή: Στάλω Λαζάρου.
Κομμάτια κολοκασιού στο τηγάνι. Αφού μαριναριστούν, τα υλικά για τον καππαμά τσιγαρίζονται σε λάδι (Μαγειρεύω Κυπριακά 2015). Πηγή: Στάλω Λαζάρου.
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