Cyprus-Forum.com

[zan]

It's into the kitchen for me for the next couple of hours. I making about 100 Koftes. Fortunately not the usual size, but smaller ones.

Small round koftes in ispanak.....MMMmmmmmmm!

Are you talking about those small meatballs in Spinach dish Zan.?

Funny you should mention that, because I have been thinking about making that dish one of these days, but was not sure what goes into making those small koftes, so that they don't fall apart while cooking.

Served with yogurt of course.

I am sure egg is the binder for the kofte with Ispanah.

Thats a very good point Deniz....Thanks.

We use an egg in our mixture anyway. My mum assures me that if you do not fry your koftes first you will end up with ispanak bolognese.

I'll tell you what. When I make it, I will do so with your mothers way, and also Filitsa way. I will have a "test control" to see which way fairs better.

OH OH! You can tell my mum though...

[denizaksulu]

It's into the kitchen for me for the next couple of hours. I making about 100 Koftes. Fortunately not the usual size, but smaller ones.

Small round koftes in ispanak.....MMMmmmmmmm!

Are you talking about those small meatballs in Spinach dish Zan.?

Funny you should mention that, because I have been thinking about making that dish one of these days, but was not sure what goes into making those small koftes, so that they don't fall apart while cooking.

Served with yogurt of course.

I am sure egg is the binder for the kofte with Ispanah.

Thats a very good point Deniz....Thanks.

We use an egg in our mixture anyway. My mum assures me that if you do not fry your koftes first you will end up with ispanak bolognese.

I'll tell you what. When I make it, I will do so with your mothers way, and also Filitsa way. I will have a "test control" to see which way fairs better.

Who needs to buy a Cypriot cook book when all the great Chefs are collected in the Cyprus Forum.

Apart from Pork, is there any other Cypriot food not normally eaten by the other language group?

[Nikitas]

Re the pork thing, and what is unique to the cooking of each ethnic group,

There are some strange things in Cyprus. Like the alcohol restrictions. Turkish Cypriots are moslem, and theoretically they should avoid alcohol, yet some of them before the population removal of 1974, lived and worked in southwestern Cyprus and made wine, in places like Mala for instance. Now how you can leave Mala and go live in Karpasia I cannot figure....

The other thing I learned reading the food posts is that vinegar is not much used in Turkish Cypriot cooking. Stifado, which is very similar to the Italian stuffatto, and the French estufade, the names are similar enough, is made with vinegar, as is fish savoro.I guess those dishes were left to us by the Venetians. The sweet and sour flavors are an italian choice, they call it agro dolce, literally sweet and sour.

But not all Cypriot food is all that Cypriot. Just typing a quick list off the top of my head: halloumi, koubes, mujendra, molohia, baclava, tahina, hoummous, are lebanese/arab.

Ravioli, pasta, makaronia, luntza, zelatina, is mostly italian frankish in origin.

Taramosalata and salted cod, not being Mediterranan in origin, must have come from the west (unless someone can convince us that horsemen of the Asian steppes carried tarama under their saddles!).

And like I wrote above, sheftalies look and taste very much like French Caillettes.

I guess unique wouldbe the foods cooked at religious festivals, like easter cookies etc. and are too ethnic to be universally eaten.

And a question, does anyone know when tomatoes and other American plants came to Cyprus? Amazing how quickly we incorporated them in our cuisine!

[BirKibrisli]

I am sure a book on Cyprus cuisine based on the ideas in this thread would sell very well online. Perhaps the Admin should look into the viability of such a project...If it comes to fruition I will be very happy with a 20% commission for the idea.

[halil]

[quote="halil"]how about lanangı ? we had it last week.
kaymakyağlı yumurta (egg with kaymak)
Kaymak yağlı gatmer.
samsi

Kikapu,
here , how u can make lanangı. .

Lalangi
Lalangi is a delicious recipe from the traditional Turkish Cypriot kitchen. This particular dish can be served either as a main course or as a hot.

Ingredients - 6 people

A quarter of a wild rabit
3 glasses of flour
Half a teaspoon of salt
A pinch of black pepper
A pinch of cumin
Rabbit stock

Preparation

boil the rabbit well until the meat easily separates from the bone. Once removed from the boiling water shred the rabbit meat. Then, add the meat to a dough, which you will have prepared previously using the stock from the boiled rabbit The dough and the rabbit meat should be well mixed and salt, pepper and cumin added. Now leave the dough to rise. Once risen, take an amount of the dough in your hand and squeeze it from your fist through circle made by your thumb and forefinger As the dough squirts from your fist scoop it with a soupspoon into balls a little smaller than ping-pong balls and throw them into hot oil to deep fry When ready remove from the oil using a perforated ladle and serve either hot or cold.

[denizaksulu]

Re the pork thing, and what is unique to the cooking of each ethnic group,

There are some strange things in Cyprus. Like the alcohol restrictions. Turkish Cypriots are moslem, and theoretically they should avoid alcohol, yet some of them before the population removal of 1974, lived and worked in southwestern Cyprus and made wine, in places like Mala for instance. Now how you can leave Mala and go live in Karpasia I cannot figure....

The other thing I learned reading the food posts is that vinegar is not much used in Turkish Cypriot cooking. Stifado, which is very similar to the Italian stuffatto, and the French estufade, the names are similar enough, is made with vinegar, as is fish savoro.I guess those dishes were left to us by the Venetians. The sweet and sour flavors are an italian choice, they call it agro dolce, literally sweet and sour.

But not all Cypriot food is all that Cypriot. Just typing a quick list off the top of my head: halloumi, koubes, mujendra, molohia, baclava, tahina, hoummous, are lebanese/arab.

Ravioli, pasta, makaronia, luntza, zelatina, is mostly italian frankish in origin.

Taramosalata and salted cod, not being Mediterranan in origin, must have come from the west (unless someone can convince us that horsemen of the Asian steppes carried tarama under their saddles!).

And like I wrote above, sheftalies look and taste very much like French Caillettes.

I guess unique wouldbe the foods cooked at religious festivals, like easter cookies etc. and are too ethnic to be universally eaten.

And a question, does anyone know when tomatoes and other American plants came to Cyprus? Amazing how quickly we incorporated them in our cuisine!

You correct in almost all you point. The Italian or Venetian. French Lusignan origins of the foods of Cyprus is very obvious. They all make up the modern day Cypriot cuisine. Like the genetic pool of Cypriots, their are so many additions to it to create this Cypriot Idea. In the end it is all tasty even the wine and Zivania made and drunk by the 'moslem' TCs.
It would be foolhardy to imagine taramosalata to be brought under the saddle of Asiatic Horsemen as it is a 'coastal' dish. Only an idiot would believe that. But whatever peole belive, I believe that Marco Polo did bring back recipies which influenced Italian cooking, which then appeared in Cyprus eventually. As did Manti/ Tatar boregi.
Regards
DA

[denizaksulu]

Re the pork thing, and what is unique to the cooking of each ethnic group,

There are some strange things in Cyprus. Like the alcohol restrictions. Turkish Cypriots are moslem, and theoretically they should avoid alcohol, yet some of them before the population removal of 1974, lived and worked in southwestern Cyprus and made wine, in places like Mala for instance. Now how you can leave Mala and go live in Karpasia I cannot figure....

The other thing I learned reading the food posts is that vinegar is not much used in Turkish Cypriot cooking. Stifado, which is very similar to the Italian stuffatto, and the French estufade, the names are similar enough, is made with vinegar, as is fish savoro.I guess those dishes were left to us by the Venetians. The sweet and sour flavors are an italian choice, they call it agro dolce, literally sweet and sour.

But not all Cypriot food is all that Cypriot. Just typing a quick list off the top of my head: halloumi, koubes, mujendra, molohia, baclava, tahina, hoummous, are lebanese/arab.

Ravioli, pasta, makaronia, luntza, zelatina, is mostly italian frankish in origin.

Taramosalata and salted cod, not being Mediterranan in origin, must have come from the west (unless someone can convince us that horsemen of the Asian steppes carried tarama under their saddles!).

And like I wrote above, sheftalies look and taste very much like French Caillettes.

I guess unique wouldbe the foods cooked at religious festivals, like easter cookies etc. and are too ethnic to be universally eaten.

And a question, does anyone know when tomatoes and other American plants came to Cyprus? Amazing how quickly we incorporated them in our cuisine!

You correct in almost all you point. The Italian or Venetian. French Lusignan origins of the foods of Cyprus is very obvious. They all make up the modern day Cypriot cuisine. Like the genetic pool of Cypriots, their are so many additions to it to create this Cypriot Idea. In the end it is all tasty even the wine and Zivania made and drunk by the 'moslem' TCs.
It would be foolhardy to imagine taramosalata to be brought under the saddle of Asiatic Horsemen as it is a 'coastal' dish. Only an idiot would believe that. But whatever peole belive, I believe that Marco Polo did bring back recipies which influenced Italian cooking, which then appeared in Cyprus eventually. As did Manti/ Tatar boregi.
Regards
DA

Sorry for the many typographical errors. My lap top is not suitable to use on my lap. The angle of my wrist is wrong. Sorry.
DA

[kafenes]

how about lanangı ? we had it last week.
kaymakyağlı yumurta (egg with kaymak)
Kaymak yağlı gatmer.
samsi

Kikapu,
here , how u can make lanangı. .

Lalangi
Lalangi is a delicious recipe from the traditional Turkish Cypriot kitchen. This particular dish can be served either as a main course or as a hot.

Ingredients - 6 people

A quarter of a wild rabit
3 glasses of flour
Half a teaspoon of salt
A pinch of black pepper
A pinch of cumin
Rabbit stock

Preparation

boil the rabbit well until the meat easily separates from the bone. Once removed from the boiling water shred the rabbit meat. Then, add the meat to a dough, which you will have prepared previously using the stock from the boiled rabbit The dough and the rabbit meat should be well mixed and salt, pepper and cumin added. Now leave the dough to rise. Once risen, take an amount of the dough in your hand and squeeze it from your fist through circle made by your thumb and forefinger As the dough squirts from your fist scoop it with a soupspoon into balls a little smaller than ping-pong balls and throw them into hot oil to deep fry When ready remove from the oil using a perforated ladle and serve either hot or cold.

Never heard of this dish before, sounds very interesting. It should be called 'Rabit Lokma'.

I think this forum should organise a Cyprus National Food Festival with all this dishes (from Greek, Turkish, Armenian etc. origins) accompanied by live music and dances from this communities. What a party that will be!!!

[halil]

how about lanangı ? we had it last week.
kaymakyağlı yumurta (egg with kaymak)
Kaymak yağlı gatmer.
samsi

Kikapu,
here , how u can make lanangı. .

Lalangi
Lalangi is a delicious recipe from the traditional Turkish Cypriot kitchen. This particular dish can be served either as a main course or as a hot.

Ingredients - 6 people

A quarter of a wild rabit
3 glasses of flour
Half a teaspoon of salt
A pinch of black pepper
A pinch of cumin
Rabbit stock

Preparation

boil the rabbit well until the meat easily separates from the bone. Once removed from the boiling water shred the rabbit meat. Then, add the meat to a dough, which you will have prepared previously using the stock from the boiled rabbit The dough and the rabbit meat should be well mixed and salt, pepper and cumin added. Now leave the dough to rise. Once risen, take an amount of the dough in your hand and squeeze it from your fist through circle made by your thumb and forefinger As the dough squirts from your fist scoop it with a soupspoon into balls a little smaller than ping-pong balls and throw them into hot oil to deep fry When ready remove from the oil using a perforated ladle and serve either hot or cold.

Never heard of this dish before, sounds very interesting. It should be called 'Rabit Lokma'.

I think this forum should organise a Cyprus National Food Festival with all this dishes (from Greek, Turkish, Armenian etc. origins) accompanied by live music and dances from this communities. What a party that will be!!!

Kafenes,
i posted below writing before. i wasn't joking.

i hope oneday we can come together and we can cook and eat together with our families. if wifes does not knoe how to cook we can cook .Come on cypriots i know u are all home sick.......

we can get bungalows to make it .it is simple as this.
good appetie.

[denizaksulu]

how about lanangı ? we had it last week.
kaymakyağlı yumurta (egg with kaymak)
Kaymak yağlı gatmer.
samsi

Kikapu,
here , how u can make lanangı. .

Lalangi
Lalangi is a delicious recipe from the traditional Turkish Cypriot kitchen. This particular dish can be served either as a main course or as a hot.

Ingredients - 6 people

A quarter of a wild rabit
3 glasses of flour
Half a teaspoon of salt
A pinch of black pepper
A pinch of cumin
Rabbit stock

Preparation

boil the rabbit well until the meat easily separates from the bone. Once removed from the boiling water shred the rabbit meat. Then, add the meat to a dough, which you will have prepared previously using the stock from the boiled rabbit The dough and the rabbit meat should be well mixed and salt, pepper and cumin added. Now leave the dough to rise. Once risen, take an amount of the dough in your hand and squeeze it from your fist through circle made by your thumb and forefinger As the dough squirts from your fist scoop it with a soupspoon into balls a little smaller than ping-pong balls and throw them into hot oil to deep fry When ready remove from the oil using a perforated ladle and serve either hot or cold.

Never heard of this dish before, sounds very interesting. It should be called 'Rabit Lokma'.

I think this forum should organise a Cyprus National Food Festival with all this dishes (from Greek, Turkish, Armenian etc. origins) accompanied by live music and dances from this communities. What a party that will be!!!

...not being pessimistic, but each contributing member should sign a declaration, promising not to make claims of originality over others. Otherwise iit might turn into a 'food fight'. Only joking. It would be fantastic.