Cyprus-Forum.com

[raymanuva]

...Pasturmaes, Lukanika... Sheftalies...

[iceman]

Yalanci Dolma...

another of my cypriot favorites is Bumbar yummie...feeling hungry now

First one is popular in Greece as well

And what is the Bumbar??? And the kidris kaynanasi??? And kidris Gelini???

Forgot to add Cicek Dolmasi...yummie..

Bumbar is sausages,stuffed with rice and some spieces......love em..

[kafenes]

Bumbar (Cypriot sausages)

Stuffed intestines with rice; serves 4-6

Ingredients
3 thin intestines (with no hole)
700 gr minced beef
1 large onion -grated
160 gr rice -washed and drained
750 ml (3/4 litre) water
2-3 tablespoons salt
3 tablespoons parsley -finely chopped
2 large ripe tomatoes -peeled and chopped
1 tablespoon tomato paste
100 ml cooking oil
Vinegar
Lemon juice

How to clean the instestines
Wash all the three pieces under cold water.
To clean the inside, take one piece and hold one of the ends with one hand, then with the other hand start turning inside out. Fill the intestine with water, so that it runs out like a long sausage. The fatty outside is now in. Do all the three pieces in the same way.
Wash them again with cold water than rub in some flour, so that all the thick mucuous is rubbled out of them. then wash again.
Lastly, clean with lemon juice and vinegar.


For the filling:
Grate one large onion, chop the tomatoes and parsley.
Wash and drain the rice.
Add all into the minced beef, together with tomato paste, 2 tablespoons salt, and 3/4 litre of water.
Mix all the ingredients well.


Preparation:
Turn all the intestine inside out in the same way. Then with a special funnel which has a large mouth (made for this purpose) fill the intestine with the prepared filling and tie the ends with a thick string.
Put all the stuffed intestines into a large cooking pot. Fill with cold water just to cover all. Add 2 teaspoons of salt. Bring to boil and simmer 30-45 minutes.
In the middle of the cooking time, make holes on each intestine with a skewer, so that all the air escapes. When cooked, take them out of the water and drain.
Keep 3/4 litre of the hot cooking water separately. The rest can be used in making soups or in cooking. Then fry.

[LENA]

dont know as never tryed any br so what would you recomend??

I will find some of those in English and come back to you!!! I recommend all of them!!

[kafenes]

The following are some of my favourite dishes my mother makes. I wonder if some of the TC here will know them.

Keymali Kefte (like boiled koupes)
Mante (she serves this with garlic yogurt and soumak)
Yavan Kefte (with chick peas, raisins,onion)
Ichli Chorba (we are only allowed this once a year, she usually makes it on new years day).
Chikefte (made with raw beef and bulgur, she normally serves this with fried liver).
Herise or Jidabour (an Armenian traditional thick soup with lamb and 'devme').

No wonder I weigh 150 kilos.

[denizaksulu]

The following are some of my favourite dishes my mother makes. I wonder if some of the TC here will know them.

Keymali Kefte (like boiled koupes)
Mante (she serves this with garlic yogurt and soumak)
Yavan Kefte (with chick peas, raisins,onion)
Ichli Chorba (we are only allowed this once a year, she usually makes it on new years day).
Chikefte (made with raw beef and bulgur, she normally serves this with fried liver).
Herise or Jidabour (an Armenian traditional thick soup with lamb and 'devme').

No wonder I weigh 150 kilos.

Kafenes, you have presented an interesting list. It is also sad. They all reflect the tragic story of the Armenian Exodus, and the introduction of Anatolian foods into Cyprus. Most of them I first came across in "Turkish" restaurants in London. The cighkofte (your chikefte) I first had cooked by my Palestinians friends. At the beginning I was a bit apprehensive, but the taste grew on me. Never mind your weight. Your mum simply loves you. She must be a good cook with so many varieties of cultures she has had access to.

Regards
Deniz

[LENA]

Yalanci Dolma...

another of my cypriot favorites is Bumbar yummie...feeling hungry now

First one is popular in Greece as well

And what is the Bumbar??? And the kidris kaynanasi??? And kidris Gelini???

Oh Lena mou, I was hoping Sansmi18 would ask that question first. All will be revealed soon.

lol Thanks...thanks Kafene for the recipe!!! I dont think I will try to make it but much appreciated.


Iceman....what is that Cisek Dolamsi and the Gelini???

[karma]

The following are some of my favourite dishes my mother makes. I wonder if some of the TC here will know them.

Keymali Kefte (like boiled koupes)
Mante (she serves this with garlic yogurt and soumak)
Yavan Kefte (with chick peas, raisins,onion)
Ichli Chorba (we are only allowed this once a year, she usually makes it on new years day).
Chikefte (made with raw beef and bulgur, she normally serves this with fried liver).
Herise or Jidabour (an Armenian traditional thick soup with lamb and 'devme').

No wonder I weigh 150 kilos.

These are mostly Capadocia meals..manti is my best..and I am very good at that

Eat whtever u want , life is once..what is kilos?? isnt it only numbers??

by the way , u r not Tsunami but Tsunamara, sounds more VIP

[denizaksulu]

Yalanci Dolma...

another of my cypriot favorites is Bumbar yummie...feeling hungry now

First one is popular in Greece as well

And what is the Bumbar??? And the kidris kaynanasi??? And kidris Gelini???

Oh Lena mou, I was hoping Sansmi18 would ask that question first. All will be revealed soon.

lol Thanks...thanks Kafene for the recipe!!! I dont think I will try to make it but much appreciated.


Iceman....what is that Cisek Dolamsi and the Gelini???

Lena, the gelin bit was from me. Plz check your PM
Deniz

[Kikapu]

Leg of Lamb in the oven, cooked over 6-8 hours, covered with Aluminum Foil with inch of water in the pan. The lamb is pierced with a small knife and placed a cut garlic all over. Also salt and black pepper all all over with "Italian Herbs". High temperature for the first 4 hours, turning the lamb every half hour, them low temperature for the next 2-4 hours. The meat just falls off the bone. Soak the lamb in it's own juice in the pan, and serve with roasted Potatoes with green /young beans, and pepper gravy on top of meat and Potatoes.

Some of it is Cypriot and the rest has been improvised.