Πάγκαλλος, Καντζηλάρης Γ. (2007) 276
In difficult times of poverty and drought, people would resort to wild greens.
Name - Origin
Hostés (cardoons) would be collected from fields and boiled with fasolia (beans) or louvi (black eyed beans); radíkia (chicory), vouliá, galatoúnes and trisatsiés would be boiled either on their own or with koukiá (broad beans) and served with olive oil and lemon juice. Píggalloi/pággalloi (sea hollies) would be pickled. Tsakríthkia/strouthoúthkia/strouthkiá (bladder campions) were also very popular, usually fried with eggs. Kafkaroúes (wild artichokes) would also be fried with eggs. The sprouts of domestic artichokes would be boiled (Theodorou, 2009 p.150).
Functional and symbolic role
In difficult times of poverty and drought, people would resort to wild greens, which were also ideal during periods of fasting or as appetisers.
Additional information and bibliography
Theodorou Melani (2009) Σκυλλούρα: ταξίδι μνήμης και αγάπης, Nicosia.
Eleni Christou
Foods
Arkolahanon - sea beet
A wild green, the leaves and stems of which are cooked with various legumes or stews. Collected from January to April.
Foods
Arkosellenoudin - fool's watercress
Wild, edible, small-sized celery. The leaves and tender shoots are consumed boiled, fried or in soups and sauces.
Foods
Arkostafida - Levantine pokeweed, American pokewee
A wild green grass which is included in the medicinal plants of Cyprus. It flowers from July to October on dry hillsides and alongside the roads in Agros, Geratzies, Pedoulas and Lefkara.
Foods
Arkotzinara - cardoon
Agriotzinara is eaten fresh and cooked. Its stems are boiled with legumes, especially beans and black eyed beans. Their artichokes are boiled, fried with eggs or cooked with meat and potatoes in a…
Traditional Recipes
Artichokes with eggs
Easy, quick and nutritious type of omelette.It is also served as an appetiser.
Foods
Atraší(d)a, atratží(d)a - Yellow star thistle
This plant belongs to the category of bitter greens. It is eaten before flowering and is cooked whole, boiled and with various legumes.
Traditional Recipes
Cardoons boiled with beans
Cardoons thrive in winter. In the past, at this time of the year, this dish was prepared regularly, sometimes even once a week.
Traditional Recipes
Cardoons skordalia (in garlic batter)
Cardoon, a wild green (Cynara cardunculus), cooked in garlic batter.
Traditional Recipes
Cardoons yahni with lamb
The taste of the cardoon is reminiscent of artichoke. In this dish, they combine well with lamb, potatoes and the rich taste of tomato sauce.
Traditional Recipes
Charlocks (wild mustard greens) yahní with flour
A fasting dish. The greens are cooked in a mixture of fried onion in olive oil and toasted flour.
Foods
Galatouna - sow thistle
A wild green of Cyprus, which takes its name from the milky juice of its leaves. It was eaten boiled with oil and lemon juice.
Foods
Gaourokavlos - Syrian thistle
A plant consumed raw or cooked with various legumes. Collected from January to April.
Traditional Recipes
Hellibouri - pourekia with halloumi baked on satži
A wide variety of pourekia can be baked on satži, depending on their filling which may contain halloumi, anari, minced meat, greens, mushrooms, pumpkin or bulgur. Pourekia with halloumi cooked on…
Traditional Recipes
Hortopittes - Bread with greens and olives
Traditional individual bread buns, similar to eliopittes (olive bread) with the addition of greens and onions in the dough.
Traditional Recipes
Keftedes - patties with strouthoúthkia.
A variation of the keftédes recipe using wild greens (strouthouthkia) and potatoes, suitable for fasting periods or for vegetarians.
Traditional Recipes
Mezé by Yanni
A mezé dish which combines Cypriot delicacies that are often served individually as mezé: bladder campion (maidenstears), lountza (smoked pork), halloumi (Cypriot white cheese) and Cypriot sausages.
Traditional Recipes
Mezedes - Doriforos tavern
These meze dishes were served in"Doriforos" tavern, which operated in Aglantzia from 1959 to 1974. Three kinds of meze were served on one plate as a single dish.
Traditional Recipes
Pággaloi yahni (sea hollies in tomato sauce)
"Put some olive oil in a pot to heat, add the onion and sauté it. Add the sea hollies with the chopped tomatoes and simmer..." (Despina Kyriakou, Kyperounda)
Traditional Recipes
Peas with artichokes
A yahni dish with peas and artichokes that are fried and then cooked in tomato sauce.
Traditional Recipes
Peas with koupepia and artichokes
A yahni dish with peas, artichokes, carrots and koupepia - stuffed vine leaves cooked in tomato sauce.
Traditional Recipes
Potatoes with artichokes
Potatoes and artichokes are baked together with onions in the oven with olive oil and lemon.
Traditional Recipes
Pourekia with strouthouthkia (bladder campion or maidenstears)
Nutritious pourekia for fasting with a wild greens filling.
Traditional Recipes
Pourekia with wild spinach
Nutritious pourekia for fasting with wild greens filling mixed with bulgur wheat, vermicelli and onion.
Traditional Recipes
Rocket and lettuce salad
"Cut the rocket and lettuce into a bowl, along with the tomato, cucumber and onion. Add the capers." (Panagiota Savva, Agros)
Traditional Recipes
Salad with pággalous (sea hollies)
… put them in boiling water and cook them for 5 minutes. Remove them from the pot, dry them and then serve them with oil and lemon." (Emilia Kouppi, Kyperounda)
Foods
Strouthouthkia - Bladder Campions
Traditionally cooked with eggs (a type of omelette with greens)
Traditional Recipes
Strouthouthkia me t’avka (with eggs)
“In a pan, bring the oil to a boil and add the strouthouthkia. Let them cook and then add the eggs..." ("Kyperounda")
Foods
Vegetables and greens in the Byzantine era
Vegetables and wild greens have always been an important part of the Cypriot diet.
Traditional Recipes
Vine leaves stuffed with artichokes
A vegetarian, fasting dish. “For the filling, finely chop the artichokes and onion and sauté them briefly in olive oil. Remove from the heat and add the rice and tomatoes”. (Theognosia Andreou,…
Traditional Recipes
Wild greens with bitter orange
Dish with wild greens from Cypriot nature. Served hot or cold.