Cyprus-Forum.com

[denizaksulu]

Hi kikapu
Stiffado is a rabbit stew , packed with onions and flavoured with wine vinegarI've heard it called Tavash Even if its not what you're talking about its still wondrful

Hi RichardB,

What's throwing me off, is the "wine vinegar".??? I don't think TC's put vinegar into any of their cooking, except into salads.

I could be wrong.!

In any case, it's rabbit and Onion stew................without the wine vinegar.

I am afraid that in the south of Cyprus they did use some sort of vinegar with this dish. Thats why I never ate it. I love rabbit though. Roasted with Bulgur pilav and....wait for it....Yogurt.

Oh DA, what do the GC's know...cooking with vinegar ????.

I love vinegar and on occasions when making salad, I take a swallow right out of the vinegar bottle, but have never used it in cooking any meal.

When we have guess here at home in Switzerland, I tend to cook Cypriot food 9 out of 10 times for our friends, and I would put the yogurt on the table, and our friends who were not use to this kind of cooking, always wondered what they should do with the yogurt.

I am sure Cypriot cooking beats Raklet and cheese fondou hands down. Healthier to boot.

[zan]

Hi kikapu
Stiffado is a rabbit stew , packed with onions and flavoured with wine vinegarI've heard it called Tavash Even if its not what you're talking about its still wondrful

Hi RichardB,

What's throwing me off, is the "wine vinegar".??? I don't think TC's put vinegar into any of their cooking, except into salads.

I could be wrong.!

In any case, it's rabbit and Onion stew................without the wine vinegar.

I am afraid that in the south of Cyprus they did use some sort of vinegar with this dish. Thats why I never ate it. I love rabbit though. Roasted with Bulgur pilav and....wait for it....Yogurt.

Oh DA, what do the GC's know...cooking with vinegar ????.

I love vinegar and on occasions when making salad, I take a swallow right out of the vinegar bottle, but have never used it in cooking any meal.

When we have guess here at home in Switzerland, I tend to cook Cypriot food 9 out of 10 times for our friends, and I would put the yogurt on the table, and our friends who were not use to this kind of cooking, always wondered what they should do with the yogurt.

I am sure Cypriot cooking beats Raklet and cheese fondou hands down. Healthier to boot.

[zan]

I remember playing whilst my mum cooked Koftes and coming into the kitchen when called. She would put some freshly cooked koftes in the crust of the Turkish bread that was left over from making the breadcrumbs. I have destroyed whole loaves of bread trying to get the same taste back to no avail...Tastes great but the joy of playing freely and eating without a conscience is gone.

[denizaksulu]

I remember playing whilst my mum cooked Koftes and coming into the kitchen when called. She would put some freshly cooked koftes in the crust of the Turkish bread that was left over from making the breadcrumbs. I have destroyed whole loaves of bread trying to get the same taste back to no avail...Tastes great but the joy of playing freely and eating without a conscience is gone.

Was it Turkish bread or Cypriot bread?

[zan]

I remember playing whilst my mum cooked Koftes and coming into the kitchen when called. She would put some freshly cooked koftes in the crust of the Turkish bread that was left over from making the breadcrumbs. I have destroyed whole loaves of bread trying to get the same taste back to no avail...Tastes great but the joy of playing freely and eating without a conscience is gone.

Was it Turkish bread or Cypriot bread?

"Turk Ekmeyi" is what I was brought up with...I think the GC had there own version. It was much stodgier but I am willing to learn on this one.

[Chimera]

Yeah Zan, it's full of Carbon Dioxide.

[Nick T]

Forgive me Mr Deniz, it wasn't meant to confuse, just an oblique reference to an old book which took a tongue in cheek humurous view about the type of man that always behaved in a manner that shouted Macho very loudly. It eschewed any masculine finesse, touch and especially any considered & cerebral approach to matters lest they be considered a cissy.

For the record, I have never considered myself macho, well, not in the Cypriot sense anyway. Not dogmatic enough for that.

Regards

[Kikapu]

Hi kikapu
Stiffado is a rabbit stew , packed with onions and flavoured with wine vinegarI've heard it called Tavash Even if its not what you're talking about its still wondrful

Hi RichardB,

What's throwing me off, is the "wine vinegar".??? I don't think TC's put vinegar into any of their cooking, except into salads.

I could be wrong.!

In any case, it's rabbit and Onion stew................without the wine vinegar.

I am afraid that in the south of Cyprus they did use some sort of vinegar with this dish. Thats why I never ate it. I love rabbit though. Roasted with Bulgur pilav and....wait for it....Yogurt.

Oh DA, what do the GC's know...cooking with vinegar ????.

I love vinegar and on occasions when making salad, I take a swallow right out of the vinegar bottle, but have never used it in cooking any meal.

When we have guess here at home in Switzerland, I tend to cook Cypriot food 9 out of 10 times for our friends, and I would put the yogurt on the table, and our friends who were not use to this kind of cooking, always wondered what they should do with the yogurt.

I am sure Cypriot cooking beats Raklet and cheese fondou hands down. Healthier to boot.

ANYDAY........

I can handle Cheese Fondou once a year. Too much bloody cheese and bread.

As for Raclette, it is a lot of fun. You can also cook small pieces of meat or small sausages on the grill above, as the cheese is melting below. It was one of the meals my three young nephews actually enjoyed eating couple of times when they visited us from the UK.

I told them I was going to make Shepherd's Pie one time, which one of them said, "I don't like mushrooms", and the other one said, "I don't like carrots", and the other one said, "I don't like Peas".

That's what I call a Shepherd's Pie without the "Shepherd"

[denizaksulu]

I remember playing whilst my mum cooked Koftes and coming into the kitchen when called. She would put some freshly cooked koftes in the crust of the Turkish bread that was left over from making the breadcrumbs. I have destroyed whole loaves of bread trying to get the same taste back to no avail...Tastes great but the joy of playing freely and eating without a conscience is gone.

Was it Turkish bread or Cypriot bread?

"Turk Ekmeyi" is what I was brought up with...I think the GC had there own version. It was much stodgier but I am willing to learn on this one.

[Nick T]

And anyway, I have never eaten zaladina; unlike my brother. He was born in Cyprus. Think about it!!!