Κόνδυλοι του Helianthus tuberosus.
The tuber of the plant Helianthus tuberosus. Jerusalem artichoke.
Name - Origin
A species of tuber that is native to North America and rare in the Mediterranean.
Jerusalem artichoke, In Cyprus it is also called portokolokason, pordokolokason, myrmininia. In Turkish it is called yer elmasi.
They were fried. Farmakidou XP (2003, p. 260) They used to fry them in Rizokarpaso (Oral testimony of Nasa Patapiou from Rizokarpaso)
A testimony from the village of Pedoulas states that they used to cook them just like 'potatoes antinahtes', i.e. after frying it in olive oil, they would add dry coriander and red dry wine to reduce. They would also boil them with the skin on and eat them with lemon juice and olive oil (Maro Lazarou, 2011).
Functional and symbolic role
It is a very good source of iron, since one serving covers 28% of the daily needs.
Additional information and bibliography
The propagation of the plant is very easy. It is reported that in Pedoulas it used to grow in the orchards, in the fields of the villagers (Maro Lazarou, 2011) Indeed, in literature it is reported that it can spread very easily, just like weeds (en.wikipedia.org/wiki/Jerusalem_artichoke)
Gennadios P. G. (1914), Λεξικόν φυτολογικόν: Περιλαμβάνον τα ονόματα, την ιθαγένειαν και τον βίον υπερδεκασχιλίων φυτών, εν οις και τα λόγω χρησιμότητος ή κόσμου καλλιεργούμενα, των οποίων περιγράφονται και η ιστορία, η καλλιέργεια, τα προϊόντα και αι νόσοι, Paraskevas Leonis Printing House, Athens.
Pharmakidou XP (1983). Glossary of Xenophon P. Pharmakidou, [Materials for the compilation of the Historical Dictionary of the Cypriot Dialect, part B', ed. T. D. Kypri], Centre for Scientific Research, Nicosia, 2nd ed., 2003.
Oral testimony: Maro Lazarou, 72 years old, Pedoulas, August 2011, Recorder:Stalo Lazarou.
Stalo Lazarou, Antonia Matala
Κολοκασούδιν ή γλυκοκολόκαον. Τηγανίζεται σε ελαιόλαδο και σβήνεται με κρασί κόκκινο στερκό και κόλιανδρο, στάδιο παρασκευής 1, Λευκωσία 30/4/24.φωτ: Κατερίνα Λαζάρου
Κολοκασούδιν ή γλυκοκολόκαον. Τηγανίζεται σε ελαιόλαδο και σβήνεται με κρασί κόκκινο στερκό και κόλιανδρο, στάδιο παρασκευής 2, Λευκωσία 30/4/24.φωτ: Κατερίνα Λαζάρου
Κολοκασούδιν ή γλυκοκολόκαον. Τηγανίζεται σε ελαιόλαδο και σβήνεται με κρασί κόκκινο στερκό και κόλιανδρο, στάδιο παρασκευής 3, Λευκωσία 30/4/24.φωτ: Κατερίνα Λαζάρου
Κολοκασούδιν ή γλυκοκολόκαον. Τηγανίζεται σε ελαιόλαδο και σβήνεται με κρασί κόκκινο στερκό και κόλιανδρο, στάδιο παρασκευής 4, Λευκωσία 30/4/24.φωτ: Κατερίνα Λαζάρου
Κολοκασούδιν ή γλυκοκολόκαον. Τηγανίζεται σε ελαιόλαδο και σβήνεται με κρασί κόκκινο στερκό και κόλιανδρο, στάδιο παρασκευής 5, Λευκωσία 30/4/24.φωτ: Κατερίνα Λαζάρου
Traditional Recipes
Kolokasi (taro root) with koupepia
In this dish, kolokasi is combined with koupepia (stuffed vine leaves). After the kolokasi is sautéd, the koupepia are placed on top and cooked together in tomato sauce.
Traditional Recipes
Lamb tenderloin with small taro roots
Lamb fillets served with small taro roots prepared in a traditional way, i.e. fried and combined with lemon juice and coriander seeds. The combination of meat and taro root is regular in the local…
Foods
Portokolokason - Jerusalem artichoke, Topinambur
Known in the old days as yer elmasin, portokolokason is regaining its glory in gourmet menus.
Traditional Recipes
Rabbit with pomegranate sauce and taro purée
In this recipe, traditional ingredients are combined in an innovative dish. The pomegranate sauce which includes wine, mountain aromas and carob syrup stands out.
Foods
Yer elmasi - Jerusalem artichoke
A type of sweet potato. Yer elmasi was eaten either fresh or fried with wine.