Cyprus-Forum.com

[karma]

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

My sister-in-law is from Urgup, and I have also spent time there as a kid, so "Manti" was very much the favourite from that region.

I remember as a kid spending my school summer breaks in Urgup , and Manti was cooked at times. It is a time consuming method, when it is really home made. The way Manti was eaten in those days would be, everyone would sit on the floor in a circle, and the Manti would be placed in the middle on a large deep tray, and everyone would dive into it, with their own spoon. On occasion, someone would try to rotate the tray, so that they can try to get to the mince meat that was just a little bit too far from them, because they have already eaten theirs, which covered the Manti..

if U brought my chocolates u promised , I wld have cooked manti for u..
no chocolate - no manti, no money - no honey

Manti is said to be Armenian meal but some says it is from Chinese won-ton so dunno wht is the truth....all I know is Manti is the meaning of life after Red-wine.
and BK comes after those two...

Aaaah..Poor BK. I suppose he doesnt mind. He has good Karma as well.

I agree

[BirKibrisli]

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.

ROSTO!!! My mum made that when we were kids and after the meal all the left over meat we use it for sandwiches...mmmm

Kikapu....haven't you people heard of carbon emissions and global warming???? But i must admit that dish sounds like to die for...
You'll have to make it for me and my bride one of these days...

[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.

ROSTO!!! My mum made that when we were kids and after the meal all the left over meat we use it for sandwiches...mmmm

Kikapu....haven't you people heard of carbon emissions and global warming???? But i must admit that dish sounds like to die for...
You'll have to make it for me and my bride one of these days... :lol:

We use electric ovens here in Switzerland Bir, where the power is locally produced from the Hydro Power stations from local Dams. Most rivers have one of these small Hyro stations every few miles or so.

I believe we also have one or two Nuclear Power stations in Switzerland also.

[cyfo]

anyone fancy papoutsosika

[denizaksulu]

anyone fancy papoutsosika

I tried sharing baboutso sika with colleagues of mine in London. They call me a neanderthal man for eating such fruit. I end up eating most of them. Yummy. Its usually the English who turn up their noses. Bunch of idiots.
Regards
DA

[Kikapu]

anyone fancy papoutsosika

I tried sharing baboutso sika with colleagues of mine in London. They call me a neanderthal man for eating such fruit. I end up eating most of them. Yummy. Its usually the English who turn up their noses. Bunch of idiots.
Regards
DA

Is that the same as "prickly pear" DA.??

I love that fruit.

[denizaksulu]

anyone fancy papoutsosika

I tried sharing baboutso sika with colleagues of mine in London. They call me a neanderthal man for eating such fruit. I end up eating most of them. Yummy. Its usually the English who turn up their noses. Bunch of idiots.
Regards
DA

Is that the same as "prickly pear" DA.??

I love that fruit.

Got it in one Kikapu. In Turkishcyp they will call it Babutsa or the posh ones will call it in Turkish Misir inciri (Egyptian fig!!!) God only knows why!!
Regards
Deniz

[iceman]

Iceman....what is that Cisek Dolmasi ???

Cicek Dolmasi is another type of dolma which is flower (orange colour) of kabak stuffed with rice..


another of my favorite Cypriot dish is Hostes...
Hostes is a rare plant which grows wild...very tricky & painfull to prepare for cooking so you never see it in restaurant menus but its delicious...

[Kikapu]

anyone fancy papoutsosika

I tried sharing baboutso sika with colleagues of mine in London. They call me a neanderthal man for eating such fruit. I end up eating most of them. Yummy. Its usually the English who turn up their noses. Bunch of idiots.
Regards
DA

Is that the same as "prickly pear" DA.??

I love that fruit.

Got it in one Kikapu. In Turkishcyp they will call it Babutsa or the posh ones will call it in Turkish Misir inciri (Egyptian fig!!!) God only knows why!!
Regards
Deniz

As kids in Kücük Kaymakli, we would pick these right off the plant and cut the skin off very carefully and enjoy it.

I have done the same in the Arizona desert few times not too long ago.

I'm amazed to find, that not too many people know one can eat these things.

It's a good "desert survival" food, if you should find your self in one.

Rattler is the other.

[LENA]

@ Iceman

Yes I know what is Cicek dolmasi we call then anthous.
And hostes I am sure they call two kind of vegetables the one you are talking about my mum mention them and you can put then in vinegar as well as she said apart from cooking them.

The other one comes from artichoke!