I hope you all had a wonderful Easter. This year we did not go to Sparta as my daughter wanted to stay and study. She is graduating high school and as the system in Greece sucks if you want to be admitted to University you must study day and night.
Like all Greek families we ate the usual Greek food, lamb, kokoretsi, magiritsa, tzatziki, mezedes, tsoureki, flaounes etc, so I am not going to repeat the same thing every year by adding new photos.
Today I am posting a recipe you have never saw on the internet and I am sure you all want to see something new for a change, as it is one of my original concoctions. Last week when I went to one of the big chain supermarkets I was so excited when I saw they were selling taro which was labelled “Taro from Cyprus” that I wanted to shout from happiness. After being thirty years in Greece, it is the first time I’ve seen taro being sold and up to now I would bring some along from Cyprus whenever I visited the island. I was so excited that I bought four roots and when we returned back, I immediately cooked two of them, as a side dish, “nistisimo”, which means without any meat, as it was the period of fasting. I just followed the traditional way of cooking taro in Cyprus without adding any meat and made a stew with celery.
When the roots are very small they are called “poulles”. They are peeled and fried in olive oil, seasoned with salt and pepper, crashed coriander is added and lemon juice and served as a side dish.
I still had the two other roots and since last week I made the stew, this time I wanted to create something new and unique. After sauteing taro, the meat and the onions I added lots of celery stalk, dill and parsley and seasoned it with salt and pepper. The water added was just enough to cook the dish and when it was cooked, I prepared an avgolemono sauce, which I poured in the saucepan. This egg and lemon sauce, mixed with the other ingredients, made a creamy subtle lemony sauce which paired perfectly with the other ingredients.
Note: If you are using other taro other than colocasia esculenta, please follow the cooking procedure for that specific root.
The recipe of Kolokassi, is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!
Kopiaste and Kali Orexi,