Name - Origin
Ορτύκι
Functional and symbolic role
The practice of hunting and eating wild birds dates back to the first years of human presence on the island (Michaelides 1998, 25). One of these birds was the quail, for which Klearchos Soleas describes a particular method of hunting (see Supplementary info).
Additional information and bibliography
Klearchos Soleas (4th-3rd c. BC) in his work 'Περί των όσων λέγονται με μαθηματικό τρόπο στην Πολιτεία του Πλάτωνα' (on what is said in a mathematical way in Plato's 'The Rebublic') describes a method of catching a quail: "during the bird's breeding season, when placing a mirror in front of the bird and a net in front of the mirror, the quail can be caught in the trap while running towards its reflection". The passage is quoted by Athenaeus (2nd-3rd c. AD) in his work 'Dipnosophistae'.
Athenaeus, Dipnosophistae 9.393a in: Gulick, C.B. translation (1969) Athenaeus-The Deipnosophists, Loeb Classical Library vol.1. Cambridge: Harvard University Press, 276-279.
Natassa Charalambous
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
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
Pigeon in Commandaria sauce with yellow split peas
Pigeon in Commandaria sauce and pigeon liver served with luvana (yellow split peas) purée with wild asparagus and mountain mushrooms. A contemporary recipe using traditional Cypriot ingredients.
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)
