Cyprus-Forum.com

[Southerner]

my favorite cypriot dish lives in Larnaca. he is a tasty dish--no other like him, that's for sure....

And when is this dish eaten,GG?????

For breakfast,lunch or dinner?????

Supper.

[LENA]

Kikapu was telling about Tavsan bastı...... (rabbit with onions )
.

Halil, that is correct. Do they still cook this dish in Cyprus or has it "Gone with the Wind".

They do ... all the time...and in they way that Richard describes it....with rabbit from peoples garden!!!

Lena,

RichardB said this.

Stiffado made from home raised rabbits at the end of the garden flavoured with home made wine vinegar

This does not sound like "Tavsan Basti" my dear.

"Tavsan Basti" is watery dish, much like a stew with rabbit. I believe it is best if cooked in a oven, but also possible on a stove in a pot.

Kikapu in my house we call stiffado the one that you put the rabbit lots of onions and mashrooms and its cooked in the saucepan/pot and has less juices.
Tavas is without mashrooms lots of onions and need wood fire oven
I am not sure if we are talking about the same thing!

[humanist]

mine would have to be vegetarian koubepia, koubes, lachmatziou? yum. Makaronia tou fournou, fasolada, black eyed bean me xorta and sardelles. The list goes on. Of course it always finishes with wallnut, watermelon, stafili, gliko, sousouko Yum

[raymanuva]

Guys, you really spoiling the whole forum with OVER QUOTING others... its a messs!!! please dont do that...

[Kikapu]

In the keftes I use fresh white bread and pass it through the blender for crumbs. The onions must be grated (not chopped) and let it stand in the sieve for a while for the juice to run out. I make mine with a lot of cumin and recently discovered that a little finely chopped fresh coriander leaves gives it a great taste.

Kikapu, a Swiss lady came to my house 2 years ago and taught me how to make cheese fondu. She even brought the cheese from Switzerland. Her name is Yvonne Widmer and she used to host a night radio show in Switzerland called 'Sex In The Night'. You might have heard of her. She also loved my cooking. Haven't heard from her for a while, hope she's OK.

Kafenes,

I've heard of "Sex in the Night". I should give it a try one of these days.

I'm afraid I do not know this Swiss lady that you have met Kafenes.

Back to Koftes, I always grate the potatoes and drain the juice and fine chop the onions. Also fine chop lots of Parsley.

Do I get the impression from our discussion here, that it is only the men that are doing the cooking, except for Zan , while the ladies are enjoying the meal.

[humanist]

Ray

[GorillaGal]

my favorite cypriot dish lives in Larnaca. he is a tasty dish--no other like him, that's for sure....

And when is this dish eaten,GG?????

For breakfast,lunch or dinner?????

Supper.

it was quiet tasty any time of day or night.

[karma]

Dolma
Molohya
Firan Kebab
Manta
Kologus
Seftali
Lachmacun

Karma, do you have a recepie for Manta I would love to try and make it.

Yup but I shld translate it to English first , then i ll PM u, I dont want others steal my recepie...r u a patient person by the way?? it needs hours to make..

So , here it is , I cant PM u for some reason

Google uses my grand-mo receipe , so no need to keep it secret

good luck and remember , anything can be achieved with patience




Manti

One of the most ancient dishes in Turkic cuisine (in modern Turkey called Tatar B?i, "boerek of the Tatars"), manti originated in Central Asia, and remains a staple food there. It is commonly served as a one-dish meal. This recipe offers two variations, one stuffed with meat and the other with a meat-pumpkin blend.


Total time 1-1/2 hours

Dough
8 cups all-purpose flour
1 tbsp. salt
3 eggs
3/4+ cup water


Filling #1: Meat
4 cups ground meat
1-1/2 cups minced onions
3/4 cup finely chopped parsley
2 tsp. salt
1 tsp. black pepper


Filling #12: Meat & Pumpkin
2 cups ground meat
1-1/2 cups minced onions
2 cups pumpkin, or pumpkin and carrots, peeled and finely chopped
2 tsp. salt
1 tsp. black pepper
Sauces and garnishes for meat-filled manti
3 cups peeled and chopped tomato
1/2 cup butter
1/2 tsp. cayenne

4 cups yogurt
2 tbsp. minced garlic

Melted butter
Sour cream


Combine all but 1/2 cup of the flour, and the salt, in a bowl. Make a well in the center and add the eggs and water. Mix well, then knead for 10 minutes or until the dough is smooth and slightly stiff. Divide it into three parts, cover with a damp towel and let it rest for 30 minutes. While the dough rests, prepare one of the fillings. Combine all of the filling ingredients and mix well.

On a floured surface, roll out one ball of dough to 1/4" thickness, sprinkling lightly over the top with flour. Cut the dough into 1" squares. Place 1/2 tsp. of filling into the center of each square. Bring the corners together, sealing and pressing it into a tiny bundle; or fold it into a triangle. Seal the dough by pressing the edges together. Place the manti on floured baking sheet. Repeat with the rest of the dough and filling.

Fill a large pot with water, add salt and bring to boil over medium heat. Add the manti and stir gently to keep them from sticking to each other. Do not crowd the pot. Reduce the heat and simmer, uncovered, for 15-20 minutes, stirring occasionally, until the manti are tender but firm. Alternately, manti can be steamed in a well-oiled steamer; this takes a little more time, about 30-45 minutes.

If you are preparing manti filled only with meat, prepare the sauces. Combine the minced tomato, butter and cayenne in a heavy saucepan over medium heat. Bring to a simmer and cook for 5 minutes, then turn off the heat and cover the pot to keep warm.

Whisk together the yogurt and minced garlic and set aside.

When the manti are ready, transfer them to a serving dish. For meat-filled manti, pour the yogurt-garlic mixture on top, then drizzle with the tomato sauce and serve hot. For meat and pumpkin-filled manti, garnish with melted butter and sour cream.

[zan]

In the keftes I use fresh white bread and pass it through the blender for crumbs. The onions must be grated (not chopped) and let it stand in the sieve for a while for the juice to run out. I make mine with a lot of cumin and recently discovered that a little finely chopped fresh coriander leaves gives it a great taste.

Kikapu, a Swiss lady came to my house 2 years ago and taught me how to make cheese fondu. She even brought the cheese from Switzerland. Her name is Yvonne Widmer and she used to host a night radio show in Switzerland called 'Sex In The Night'. You might have heard of her. She also loved my cooking. Haven't heard from her for a while, hope she's OK.

Kafenes,

I've heard of "Sex in the Night". I should give it a try one of these days.

I'm afraid I do not know this Swiss lady that you have met Kafenes.

Back to Koftes, I always grate the potatoes and drain the juice and fine chop the onions. Also fine chop lots of Parsley.

Do I get the impression from our discussion here, that it is only the men that are doing the cooking, except for Zan , while the ladies are enjoying the meal.

What can I say...My wife needs the practice.

I am actually getting into making jams at the moment...Can't keep throwing away good fruit. My sister has a whacking great fig tree in her garden and it fruits like mad. Made some fig jam on Saturday and the whole family, at least the ones still in the UK, are enjoying it. Mine has nearly gone. Invented the " Essex Cream Tea" with it. Instead of clotted cream I use low fat Cream Cheese and my jams. Delicious.
Only thing is every one has said it is lovely but a bit too sweet. I don't know if I use less jam whether it will set but I will give it a try. 1lb sugar to 1lb fruit did seem a bit much but I followed the instructions in our cook book.

[Sago]

Cheers Karma, I'll try it this weekend and let you know..