Cyprus-Forum.com

[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!!!

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.

Would the 'moslem TCs' get special dispensation to eat the Pork, or do we expect our GC friends to omit Pork from their favourite dishes. It sounds as intangible as the Cyprob. Maybe not impossible. But tastes will be affected.

Regards
Deniz

[Kikapu]

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.

Thank you Halil for the recipe. The only problem is, how can I get my girlfriend to eat the little Bunny.

Now, if my girlfriend was that Crazy Bitch from the movie "Fatal Attractions" who boiled the Family Bunny, it would be a different story.

[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.

Halil, Shouldn't there be some yeast in the dough?

[zan]

how about lanang? ? we had it last week.
kaymakya?l? yumurta (egg with kaymak)
Kaymak ya?l? gatmer.
samsi

Kikapu,
here , how u can make lanang?. .

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.

Halil, Shouldn't there be some yeast in the dough?

As far as I know you only put yeast in if you are making bread and or a mixture that you want to rise. Then you would have to leave it for a while in a warm place for the culture to grow. I could be wrong dough.

[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.

Halil, Shouldn't there be some yeast in the dough?

not needed.

[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.

Thank you Halil for the recipe. The only problem is, how can I get my girlfriend to eat the little Bunny.

Now, if my girlfriend was that Crazy Bitch from the movie "Fatal Attractions" who boiled the Family Bunny, it would be a different story.

Don't tell her that it was a rabbit meat. My mum also makes it from Chicken meat.

[dinos]

It all tastes like chicken, anyway. Excellent and reliable advice.

Cheers!

[kafenes]

halil wrote:

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.

halil, how will it rise without yeast? unless you are using self raising flour.

[halil]

Kafenes,
do you use yeast for your lokma ? if you are using it does not matter u can use it.

here is another cypriot dish TAVA (TAVVA)
Tavva (Baked Lamb & Potatoes with Tomatoes and Onions)
Ingredients
1 or 2 kilos of Lamb, use leg of lamb as we are all watching our weight.(cut them in cubes, like shish kebab meat)
Potatoes, (depends how much u like)
2 onions sliced, size depends on whether you like onions or not
½ kilo of fresh tomatoes, quartered. 1 tablespoon tomato puree,
if you wish you can omit this and add more fresh tomatoes or some tinned.
2-4 bay leaves.(Dephne)
I tsp of Cumin seeds
Level teaspoon of cinnamon,
2 level teaspoons ground black pepper
1 coffee cup of olive oil, or ground nut oil (100ml or 3½ fl oz)
Salt
How to cook?
Medium oven temperature.
You will need a large roasting tin or casserole dish with a lid or you can cover it with foil but if you use foil you must make sure to seal tightly.
Wash the meat and put into the roasting dish. Add potatoes, onions, tomatoes and bay leaves (Daphne) Sprinkle over the cinnamon, pepper and some salt. Then pour over the oil and mix everything together. Finally mix the tomato puree with the water and pour over the top. Bake in oven for about 2 hours, occasionally turning the meat and potatoes during cooking,
Remove foil and leave in oven till browned and liquid reduced to you own taste; make sure it does not go dry. Some people like to leave a lot of sauce so they can dip their bread in it.

Afiyet olsun …….

[Nikitas]

Aristotle said "through experiment you arrive at the result" and after many years of experiments I think I have arrived at the result- how to make kleftiko without a traditional oven, even on an apartment balcony, using your kettle shaped barbecue. The method is a variation on what American call smoke barbecuing. The result is worth it, in my opinion anyway! If anybody wants to know the setup let me know and I will post "the method".

This is what expatriate Cypriots do when not discussing The Problem!

The other long term project is to get the Savoro fish to taste like it did at the Aktaion restaurant in Famagusta. Anyone know the secret?