The fine and tender parts of hare meat (e.g. the liver)
Name - Origin
The fine and tender parts of hare meat (e.g. the liver) (Yangoullis 2009, entry άγριν,το - άγρη,τα, 37).
George Loukas in his Glossary mentions that it is used instead of the word agra. It is used only in the phrase "agri of the people". He points out that it does not seem to be ἀβρα [avra = tender or tasty], because all the parts of the hare’s body are tasty and soft; but neither is the word used for wild nor rough, as Athanasios Sakellarios mentions, because the Cypriots pronounce wild only as arka and nowhere as agri. And adron is completely irrelevant and unjustified (Kypri 1979 [2002²], entry άγρη,τα, 12).
Additional information and bibliography
Metaphorically it also means the tender ends of the plants (Great Encyclopedia of Cyprus, vol. 1, entry άγρη,τα, 131).
Yangoullis K. G. (2009), Thesaurus of the Cypriot dialect. Interpretative, Etymological, Phraseological and Nomenclatural Dictionary of the Medieval and Modern Cypriot Dialect, Theopress Publications, Nicosia.
Kypri Th. D. (ed.) (1979 [2002²]), Materials for the compilation of a historical dictionary of the Cypriot dialect, Part A, Glossary of George Loukas, Publications of the Centre for Scientific Research, XLI, Nicosia.
Pavlides A. (ed.) (1984), Great Encyclopedia of Cyprus, vol. 1, Filokypros, Nicosia.
Kyriaki Panteli, Argyro Xenofontos
Traditional Recipes
Hare stew
"Fry the hare over low heat. Then peel and fry the onions. Add the wine, salt, pepper and bay leaf to the hare. Leave it for a while until the wine is absorbed." ( Phroso Kasinou, Dymes)
