Name - Origin
A preparation similar to kokoretsi.
It was also called pombári.
The preparation of poumbari requires thorough cleaning and washing of the animal's intestine. Unlike kokoretsi, poumbari was stuffed with minced meat, rice, pepper and cinnamon. After stuffing the intestine, the two ends were tied together and laid in a loop/spiral form in a special pan with two handles. It was cooked in the oven with a bit of oil and water. Once it was brown on one side, it was turned over to the other side. Then, it was pierced with a fine chisel in certain places with care so as not to break. Once cooked, the poumbari was cut into small pieces and served as a delicious dish (Petasis, 1992 p.255).
Additional information and bibliography
Petasis G. (1992) Η κωμόπολη της Κυθρέας: ιστορική, αρχαιολογική, πολιτιστική και λαογραφική επισκόπηση. Stelios Livadiotis Printing House, Nicosia.
Demetra Demetriou
Traditional Recipes
Pombári (or Poumbári)
The mixture for the pombari filling consists of rice, minced meat, parsley and onion.