Cyprus-Forum.com

[denizaksulu]

The national food of Cyprus must be the ancient Choirokitian Mini-Hippo Tavvas, but these days due to a shortage of mini hippos (read extinction) we have since starting using wild hares.

Ihave plenty of them on my face.


Is that the dish with plenty onions and vinegar? What waste of hare

Plenty of onions yeah, but vinegar?

I think vinegar or wine vinegar was mentined last year on CF.

[iceman]

How dare you lot discuss food in Halils absence??

[denizaksulu]

How dare you lot discuss food in Halils absence??

It is just bait. When he sniffs gologas, he will wake up. Unless he has a cold ofcourse.

[kafenes]

Here are some basic rules for cooking kolokasi.
1-Make sure you dry it well after peeling and washing it.
2-Always add lemon juice to the dish to stop the kolokasi from going slimey.
3- Cut it to pieces by holding it in one hand and snapping pieces off with the knife but never cutting it all the way through. (don't ask me why, and I can't ask my grandmother who taught me this as she has passed away).

[Get Real!]

Kologassi sucks and Shieftalies rule!

[bill cobbett]

Here are some basic rules for cooking kolokasi.
1-Make sure you dry it well after peeling and washing it.
2-Always add lemon juice to the dish to stop the kolokasi from going slimey.
3- Cut it to pieces by holding it in one hand and snapping pieces off with the knife but never cutting it all the way through. (don't ask me why, and I can't ask my grandmother who taught me this as she has passed away).

Have thought long and hard for many years about this snapping off business. The best I have come up with is that you end up with rough cuts which results in a more tender/softer result.

[bill cobbett]

Kologassi sucks and Shieftalies rule!

Strange you should mention sheftalia GR cos I made some last week.

Even more strange I was trying to make hamburgers at the time, but for reasons I can't explain they ended up tasting like sheftalia. The family loved them.

[kafenes]

Here are some basic rules for cooking kolokasi.
1-Make sure you dry it well after peeling and washing it.
2-Always add lemon juice to the dish to stop the kolokasi from going slimey.
3- Cut it to pieces by holding it in one hand and snapping pieces off with the knife but never cutting it all the way through. (don't ask me why, and I can't ask my grandmother who taught me this as she has passed away).

Have thought long and hard for many years about this snapping off business. The best I have come up with is that you end up with rough cuts which results in a more tender/softer result.

Will call my mum and ask her tomorrow if she knows why.

BTW, I saw the some of the best kolokasi plants ready for picking today while driving between Liopetri and Frenaros.

[Nikitas]

Kafene,

The reason, I was told by my grandmother, is that cutting the kolokassi all the way through with a knife will stop it from cooking.

Deniz- "waste of a hare" !!!! Stifado, the dish you are referring to, is a standby in most Mediterranean countries of the west, going under names like agrodolce (sweet and sour), stuffato, estuffade, stifado. It is a balance of flavors between sweet (onions) and sour (two spoonfulls of vinegar). Obviously you had it from the wrong hands.

On the other hand i have noticed a general aversion of TCs to vinegar and sour notes in food.

Now as to national dishes we must include the flat pies cooked on a hot stone in Rizokarpasoo, home made Ravioles, Tahinopitta, Shilari, Titsiries, Ressi, Tsamarella, Elioti, Kolokoti, Savoro . Let's see who knows these, who the true Cypriots are in here, cause any imposter can hide behind sheftalies and kleftiko.

[Me Ed]

I love the soups, afkolemoni and especially trahana, yummmm!