Cyprus-Forum.com

[denizaksulu]

Enginar Dolma (Stuffed Artichokes ) + yaprak Dolma(vine leaves) + Biber dolma(green peper dolma) and Soğan(onion) dolma

- 1kg minced lamb .(from leg)
- Salt and black pepper .
- one onions.
- 1/2 water glass rice.
- banch of parsley
- 2 soup spoon tomatoe paste.

Thanks Halil'

Halil 1 v 0 CBBB

Sorry CBBB, you failed my Cypriotness test.

Personally, i think my recipe sounds tastier.

You might be right cbbb. I was after the 'rice' version. I might try your version soon, as the artichokes are coming out now, and wifey is a sort of vegetarian (part-time). But I must admit my surprise that Greeks do not use rice in that book you quoted. I am sure elsewhere in Greece they do.

[quattro]

Enginar Dolma (Stuffed Artichokes ) + yaprak Dolma(vine leaves) + Biber dolma(green peper dolma) and Soğan(onion) dolma

- 1kg minced lamb .(from leg)
- Salt and black pepper .
- one onions.
- 1/2 water glass rice.
- banch of parsley
- 2 soup spoon tomatoe paste.

Thanks Halil'

Halil 1 v 0 CBBB

Sorry CBBB, you failed my Cypriotness test.

Personally, i think my recipe sounds tastier.

What does a bloody Londoner (Deniz) know about Cypriot cuisine?

A Cypriot never forget his roots kouroupet
Do you remember anything

[kurupetos]

Enginar Dolma (Stuffed Artichokes ) + yaprak Dolma(vine leaves) + Biber dolma(green peper dolma) and Soğan(onion) dolma

- 1kg minced lamb .(from leg)
- Salt and black pepper .
- one onions.
- 1/2 water glass rice.
- banch of parsley
- 2 soup spoon tomatoe paste.

Thanks Halil'

Halil 1 v 0 CBBB

Sorry CBBB, you failed my Cypriotness test.

Personally, i think my recipe sounds tastier.

What does a bloody Londoner (Deniz) know about Cypriot cuisine?

A Cypriot never forget his roots kouroupet
Do you remember anything

I remember fish & chips, yorkshire pudding, devon crab, and much more.

[quattro]

Enginar Dolma (Stuffed Artichokes ) + yaprak Dolma(vine leaves) + Biber dolma(green peper dolma) and Soğan(onion) dolma

- 1kg minced lamb .(from leg)
- Salt and black pepper .
- one onions.
- 1/2 water glass rice.
- banch of parsley
- 2 soup spoon tomatoe paste.

Thanks Halil'

Halil 1 v 0 CBBB

Sorry CBBB, you failed my Cypriotness test.

Personally, i think my recipe sounds tastier.

What does a bloody Londoner (Deniz) know about Cypriot cuisine?

A Cypriot never forget his roots kouroupet
Do you remember anything

I remember fish & chips, yorkshire pudding, devon crab, and much more.

who is the bloody Londoner now

[CBBB]

Having googled for stuffed artichoke recipes, it appears that the Greeks don't use rice, this appears to be only in Cyprus and our neighbours across the sea to the north. It must have been developed here and then stolen from us in 1571!

[denizaksulu]

Having googled for stuffed artichoke recipes, it appears that the Greeks don't use rice, this appears to be only in Cyprus and our neighbours across the sea to the north. It must have been developed here and then stolen from us in 1571!

Spoken like a true Oracle. Bless her.
I wonder what she is cooking now. Lemonade season is approaching too.

[denizaksulu]

Enginar Dolma (Stuffed Artichokes ) + yaprak Dolma(vine leaves) + Biber dolma(green peper dolma) and Soğan(onion) dolma

- 1kg minced lamb .(from leg)
- Salt and black pepper .
- one onions.
- 1/2 water glass rice.
- banch of parsley
- 2 soup spoon tomatoe paste.

Thanks Halil'

Halil 1 v 0 CBBB

Sorry CBBB, you failed my Cypriotness test.

Personally, i think my recipe sounds tastier.

What does a bloody Londoner (Deniz) know about Cypriot cuisine?

A Cypriot never forget his roots kouroupet
Do you remember anything

Ignore the infant. He belongs to the MacDonald generation.

[Nikitas]

True Cypriot chefs should know how to make Cypriot crepes cooked on a hot stone. Whoever gives the recipe for that proves his Cypriot chef credentials. That would be ingredients, method, and some of the history of the dish which was described from way back when, so there should be no argument about it being anythingn but true Cypriot in origin.

[CBBB]

True Cypriot chefs should know how to make Cypriot crepes cooked on a hot stone. Whoever gives the recipe for that proves his Cypriot chef credentials. That would be ingredients, method, and some of the history of the dish which was described from way back when, so there should be no argument about it being anythingn but true Cypriot in origin.

Will this do?

Ingredients:

1 cup (250 ml.) flour
1 cup (250 ml.) of milk
1 egg
1 tablespoon (15 ml.) extra virgin olive oil
½ teaspoon salt (3 ml.)
Olive oil for frying
Honey for topping

1. Combine and sift the flour, and salt into a mixing bowl.
2. Beat the egg in a separate mixing bowl then add the olive oil and milk and mix together well, then add mixture to the bowl with the flour and whisk to combine the wet and dry ingredients to form a smooth batter. If you prefer a thinner pancake, add a little more milk to the batter.
3. In the absence of a hot stone, heat a medium sized frying pan and add a tablespoonful of olive oil to melt over a medium heat. Once the olive oil is hot, use a ladle and drop a dollop of the batter into the centre of the pan such that it will spread out into a disc as it cooks. When the edges of the disc start to dry and bubbles appear, flip the pancake to cook the other side and cook till done. Serve hot with some honey drizzled over the top. You can also add some chopped walnuts and a sprinkle of cinnamon.