Στρουθούθκια ή τσακρίδκια, Καντζηλάρης Γ. (2007) 266.
Traditionally cooked with eggs (a type of omelette with greens)
Name - Origin
This type of wild green is not affected by the various pesticides used by farmers and it is, therefore, found in large quantities in the fields of Kaïmakli. It is collected from January to April (Kantzilaris, 2007 p.266).
Scientific name: Silene vulgaris
Traditionally cooked with eggs (a type of omelette with greens).
Functional and symbolic role
Pharmaceutical and therapeutic properties: they contain mucilaginous substances and minerals. They help control gout (Kantzilaris, 2007 p.266)
Additional information and bibliography
Kantzilaris G. (2007), Το Καϊμακλί μέσα από το πέρασμα του χρόνου, publication of the new coop of Kaimakli, Nicosia.
Eleni Christou
Στρουθούθκια ή τσακρίδκια, Καντζηλάρης (2007) 279.
Foods
Field and mountain greens
In difficult times of poverty and drought, people would resort to wild greens.
Traditional Recipes
Keftedes - patties with strouthoúthkia.
A variation of the keftédes recipe using wild greens (strouthouthkia) and potatoes, suitable for fasting periods or for vegetarians.
Traditional Recipes
Mezé by Yanni
A mezé dish which combines Cypriot delicacies that are often served individually as mezé: bladder campion (maidenstears), lountza (smoked pork), halloumi (Cypriot white cheese) and Cypriot sausages.
Traditional Recipes
Mezedes - Doriforos tavern
These meze dishes were served in"Doriforos" tavern, which operated in Aglantzia from 1959 to 1974. Three kinds of meze were served on one plate as a single dish.
Traditional Recipes
Pourekia with strouthouthkia (bladder campion or maidenstears)
Nutritious pourekia for fasting with a wild greens filling.
Traditional Recipes
Strouthouthkia me t’avka (with eggs)
“In a pan, bring the oil to a boil and add the strouthouthkia. Let them cook and then add the eggs..." ("Kyperounda")
Foods
Vegetables and greens in the Byzantine era
Vegetables and wild greens have always been an important part of the Cypriot diet.
