Cyprus-Forum.com

[miltiades]

Nice on the BBQ with a slice of good old Cypriot halloumi stuffed up their cavities.

Are you talking about the ...Russian variety ?

[bill cobbett]

What find frustrating in these eco-warriors got nothing better to do blighters have picked on little CY... whereas the situation in places like Italy, France, Spain and Portugal ... and prob in the Balkans and Turkey is on a far, far bigger scale.

Oh and where did they get their figures of 200,000 birds killed??? Where is their methodology and research published?? ... and where's the evidence that this centuries-old bit of CY culture isn't sustainable?????

Load of the usual politically correct pollocks.

[Paphitis]

Nice on the BBQ with a slice of good old Cypriot halloumi stuffed up their cavities.

I must try this! Thanks mate!

[Paphitis]

I think its a bloody disgrace . The birds are so beautiful and should be enjoyed as flying birds not frying birds !!!
In my days we ate sparrows and anything else that flew , there was hardly any meat around , today meat is plentiful
and so many delicacies available , leave ambelopoulia alone !!

Sorry Miltiades! They taste so good, and to be honest, I am quite partial to the pickled ones as well!

They are great as a meze! But it is an acquired Cypriot taste! You being a POM just doesn't get it!

I'm a true connoisseur of the Cypriot meze , a mezeklis.
I love snails , lots of them , halloumi grilled or just plain , ameletita and glitchia which you being an Aussie would not now !!
Kappari , rokka , loukanika , koutchia revithia and fasolia , zivania too.
Birds as beautiful as ambelopoulia are not a delicacy but a gross deception set forth by the ancient Cypriots who could not afford any other game.
The truth of the matter is that the EU has banned the hunting and killing of these beautiful creatures, its time the Cypriot ...peasants begun appreciating the beauty of these little birds .
Leave the birds alone ,that includes the ....Russian variety too, let us sophisticated nature lovers enjoy them doing what they are best suited for , singing and flying about , as for the Russian variety again allow us refined mature gentlemen to enjoy !!
Peasants , its time you joined the 21st century , whats wrong with reared quails I ask !!!

Actually, I being an Aussie Cypriot as opposed to being just a downright whingeing POM like you, know all of the above plus many Paphian Ambelopoulia dishes which make my mouth water!

Now get with the program and tell us a knew way to prepare our favorite Cy Meze!

[Jerry]

There’s a dish from the Weald of Kent called “Stuffed Cobblers en Croute”. It’s made from a whole fox that has been skinned alive and then drowned and marinated in badgers piss for a whole year. It is then stuffed with sheep’s shit and baked in a jacket of thistle and bird turd.

Truly delicious, especially cold with nettle and blackthorn salad.

[denizaksulu]

The Cypriot dish is called Ambelopoulia, and here is my version of it. I think it would make a deliciously festive treat on, say, Boxing Day, when you are sick of turkey. However, you will need to catch your robins on Christmas Day because they must be marinated overnight. Catching them is not too difficult – they are very presumptuous at this time of the year and may approach within grabbing distance. However, best to copy the Cypriots and line a (low lying) tree branch with glue or resin and simply harvest them later. Better still, coat an official RSPB bird feeder with glue or resin. You might find the occasional wren or dunnock in the mix, but no matter, give them to the dog. Wrens have a rather bitter taste.

My recipe, for four people, is intended as a starter; so allow two birds per person.

Ingredients

-- Eight robins, plucked and with the skin cleaned with a damp cloth and rubbed in salt. Leave the intestine intact.
-- Table spoon of olive oil
-- Malden salt
-- Lemon zest
-- Soft butter

For the marinade:

-- The juice from six lemons
-- 2 cloves of garlic, finely chopped
-- Four tablespoons honey
-- Teaspoon of cider vinegar
-- Salt
-- Black Pepper
-- Finely chopped flat leaf parsley
-- Fresh thyme, chopped finely.

Mix the ingredients for the marinade in a Tupperware container. Coat the birds and leave them in the marinade over night, turning a couple of times. The lemon will tenderize the meat.

Next day, shove a kebab skewer or wooden skewer through the arsehole of each bird until it is securely fastened. Wipe the excess marinade from each corpse and rub over a little soft butter. Season with salt and pepper.

Heat the oil in a large heavy bottomed frying pan. When it is quite hot put the birds in the pan, with the skewers resting on the pan edge like the hands of a clock; you will need to turn the birds once every two minutes, ensuring the outside of each robin is crispy and with the suspicion of charring. You cannot beat slightly blackened robin.

Serve on a bed of garlic, chilli and coriander cous-cous, garnished with rocket. Voila.

I hope that this has been helpful.

-----------------------------------------------------------------------------------

Does anyone else have another recipe or method in preparing our favorite Cy Delicacy?

YOU BARBARIAN. YOU ARE NO AAAAAARGH!

[CBBB]

The Cypriot dish is called Ambelopoulia, and here is my version of it. I think it would make a deliciously festive treat on, say, Boxing Day, when you are sick of turkey. However, you will need to catch your robins on Christmas Day because they must be marinated overnight. Catching them is not too difficult – they are very presumptuous at this time of the year and may approach within grabbing distance. However, best to copy the Cypriots and line a (low lying) tree branch with glue or resin and simply harvest them later. Better still, coat an official RSPB bird feeder with glue or resin. You might find the occasional wren or dunnock in the mix, but no matter, give them to the dog. Wrens have a rather bitter taste.

My recipe, for four people, is intended as a starter; so allow two birds per person.

Ingredients

-- Eight robins, plucked and with the skin cleaned with a damp cloth and rubbed in salt. Leave the intestine intact.
-- Table spoon of olive oil
-- Malden salt
-- Lemon zest
-- Soft butter

For the marinade:

-- The juice from six lemons
-- 2 cloves of garlic, finely chopped
-- Four tablespoons honey
-- Teaspoon of cider vinegar
-- Salt
-- Black Pepper
-- Finely chopped flat leaf parsley
-- Fresh thyme, chopped finely.

Mix the ingredients for the marinade in a Tupperware container. Coat the birds and leave them in the marinade over night, turning a couple of times. The lemon will tenderize the meat.

Next day, shove a kebab skewer or wooden skewer through the arsehole of each bird until it is securely fastened. Wipe the excess marinade from each corpse and rub over a little soft butter. Season with salt and pepper.

Heat the oil in a large heavy bottomed frying pan. When it is quite hot put the birds in the pan, with the skewers resting on the pan edge like the hands of a clock; you will need to turn the birds once every two minutes, ensuring the outside of each robin is crispy and with the suspicion of charring. You cannot beat slightly blackened robin.

Serve on a bed of garlic, chilli and coriander cous-cous, garnished with rocket. Voila.

I hope that this has been helpful.

-----------------------------------------------------------------------------------

Does anyone else have another recipe or method in preparing our favorite Cy Delicacy?

YOU BARBARIAN. YOU ARE NO AAAAAARGH!

Don't worry Deniz, it is Kosher, sorry, I mean Halal.

[denizaksulu]

The Cypriot dish is called Ambelopoulia, and here is my version of it. I think it would make a deliciously festive treat on, say, Boxing Day, when you are sick of turkey. However, you will need to catch your robins on Christmas Day because they must be marinated overnight. Catching them is not too difficult – they are very presumptuous at this time of the year and may approach within grabbing distance. However, best to copy the Cypriots and line a (low lying) tree branch with glue or resin and simply harvest them later. Better still, coat an official RSPB bird feeder with glue or resin. You might find the occasional wren or dunnock in the mix, but no matter, give them to the dog. Wrens have a rather bitter taste.

My recipe, for four people, is intended as a starter; so allow two birds per person.

Ingredients

-- Eight robins, plucked and with the skin cleaned with a damp cloth and rubbed in salt. Leave the intestine intact.
-- Table spoon of olive oil
-- Malden salt
-- Lemon zest
-- Soft butter

For the marinade:

-- The juice from six lemons
-- 2 cloves of garlic, finely chopped
-- Four tablespoons honey
-- Teaspoon of cider vinegar
-- Salt
-- Black Pepper
-- Finely chopped flat leaf parsley
-- Fresh thyme, chopped finely.

Mix the ingredients for the marinade in a Tupperware container. Coat the birds and leave them in the marinade over night, turning a couple of times. The lemon will tenderize the meat.

Next day, shove a kebab skewer or wooden skewer through the arsehole of each bird until it is securely fastened. Wipe the excess marinade from each corpse and rub over a little soft butter. Season with salt and pepper.

Heat the oil in a large heavy bottomed frying pan. When it is quite hot put the birds in the pan, with the skewers resting on the pan edge like the hands of a clock; you will need to turn the birds once every two minutes, ensuring the outside of each robin is crispy and with the suspicion of charring. You cannot beat slightly blackened robin.

Serve on a bed of garlic, chilli and coriander cous-cous, garnished with rocket. Voila.

I hope that this has been helpful.

-----------------------------------------------------------------------------------

Does anyone else have another recipe or method in preparing our favorite Cy Delicacy?

YOU BARBARIAN. YOU ARE NO AAAAAARGH!

Don't worry Deniz, it is Kosher, sorry, I mean Halal.

I talk to the little darlings.

Bafidis will burn in hell.

[miltiades]

As you get older you get wiser more refined and more understanding
of natures other inhabitants .
I would rather listen to the little birds singing and watch them fly than pickle them after catching th in the most
cruel fashion on sticky pieces of wood .
All the so called ambelopoulia lovers are in reality starved of class and taste
there is nothing on the little birds to excite anyones tadtebuds
so no mote crap about a fucking delicasy , try archidia instead !!!!

[denizaksulu]

As you get older you get wiser more refined and more understanding
of natures other inhabitants .
I would rather listen to the little birds singing and watch them fly than pickle them after catching th in the most
cruel fashion on sticky pieces of wood .
All the so called ambelopoulia lovers are in reality starved of class and taste
there is nothing on the little birds to excite anyones tadtebuds
so no mote crap about a fucking delicasy , try archidia instead !!!!

Where on earth are you Miltiades? Here or there?