Name - Origin
Κοτόπουλο
Boiling.
Functional and symbolic role
The Cypriot villagers used to raise chickens in the yard of their house. Even in towns, it was essential to raise hens; their meat and eggs were very nutritious. They would combine chicken meat with pasta and soups. The housewife would boil the chicken and in the broth she would boil pasta or trahanas soup, adding a special taste to each dish (Xioutas P, 1978).
In the village of Kythrea, they would prepare the 'suan pastin' dish with chicken (Petasi G, 1992).
Additional information and bibliography
Housewives who had pigeons in their yard would cook pasta in pigeon broth (Xioutas P, 1992).
Petasi G. (1992) Η κωμόπολη της Κυθρέας. Stelios Livadiotis Printing House, Nicosia.
Xioutas P. (1978), Κυπριακή λαογραφία των ζώων. Publications of the Centre for Scientific Research, XXXVIII, Nicosia.
Demetra Dimitriou
Traditional Recipes
Chicken with lountza and kaskavali cheese
A family recipe of the recent years that was mainly prepared on festive occasions. It comes from Chandria in the area of Pitsilia (mountainous district of Limassol).
Traditional Recipes
Chicken with pilaf rice
Chicken cooked in commandaria wine and served with rice pilaf with tomatoes and herbs/spices. A recipe that combines the contemporary and traditional Cypriot cuisine.
Traditional Recipes
Chicken with stuffing
It is a dish served during festivities but also on Sundays at the family table in more recent times. The recipe is based on similar Greek and international recipes for stuffed poultry as a festive…
