Εσώφυλλο της ‘Ιστορίας Χρονολογικής της Νήσου Κύπρου’ του Αρχιμ. Κυπριανού(1788).
Report of Archim. Kyprianos (1788) on game meat during the 18th century.
Functional and symbolic role
The edible hunting animals mentioned in «Χρονολογική Ιστορία της Νήσου Κύπρου» are the following: pheasants, partridges, turtledoves, thrushes, woodcocks, hares, wild boars, blackcaps and others.
Additional information and bibliography
Among all types of hunting meat, special mention is given to blackcaps. It is reported that they were extremely tasty. They would arrive on the island in August and September and, after becoming fat, they would be trapped in very large quantities by means of ixos (small sticks were coated with a sticky plant substance called ixos - birdlime). Blackcaps would be preserved in vinegar or wine. During the Venetian occupation, 60,000 birds were sent to Venice every year, and during the Turkish occupation (in the times of Archim. Kyprianos) blackcaps, preserved in vinegar or wine, were sent to every city in Turkey.
Archim. Kyprianos (1788) Ιστορία Χρονολογική της Νήσου Κύπρου, Evagoras Press, Nicosia.
Stalo Lazarou
Foods
Ampelopoul(l)in - blackcap
Blackcaps are a strictly protected species of wild birds in Cyprus; their killing/hunting and possession/consumption is prohibited.
Traditional Recipes
Game birds with halloumi
Recipe for stuffed game birds (partridges, pigeons or quails). “Brush with butter, put oregano and pieces of halloumi in the cavity and roast in the oven." (Stavroula Vorka, Kornos)
Traditional Recipes
Game birds with lemon and šinnos
A recipe for cooking game birds (song thrush or others). They are boiled and flavoured with šinnos (pistacia lentiscus) and lemon juice.
Traditional Recipes
Partridge with eggs
The recipe comes from the Pelendri in the mountains (Limassol district). It is prepared during the hunting season or when frozen partridges are available at home. It is also served as a mezé,…
Traditional Recipes
Quail with mediterranean stuffing
A recipe from Famagusta. Quail, a popular game in Cyprus, is stuffed with tomatoes, olives and halloumi, common staples in the traditional Cypriot cuisine.
Traditional Recipes
Stuffed partridge
"Grate the halloumi and mix with the eggs. Stuff the partridges with the mixture and stitch the belly." (Iphigenia Eleftheriou, Kyperounda)
Traditional Recipes
Thrushes in tomato sauce
Mezé for hunters. The thrushes are lightly fried and cooked in wine and tomato juice or grated fresh tomatoes.
