Capamas is a method of cooking meat. This is how rabbit meat was prepared in Paralimni; the recipe was popular among local farmers. They took it with them to the fields while planting or harvesting potatoes.
Usually the meat was left to reach the desired condition overnight so that the dish was ready the next morning.
For a serving for four you will need:– 1 whole rabbit weighing approximately 1.5 kg
– 1 large colocasia
- half a kilo of potatoes
– 3 liters of sweet red wine
– 1 glass of water
– salt, pepper, vegetable oil for frying, olive oil
Preparation:– Cut the rabbit into eight pieces
– Peel and cut the colocasia into 8-10 pieces. Important: Do not wash your colocasia before cleaning it, otherwise it will become very slippery. You need to wash it after the root vegetable has been peeled and cut.
– Peel the potatoes and cut each one in half.
– Place the meat, colocasia and potatoes in the wine and leave for 15 minutes.
– Pour the wine into a saucepan or stewpan, add a glass of water to it and put it on the fire to warm up.
– Fry the pieces of rabbit meat in hot vegetable oil. Then place on a paper towel and let the oil drain.
– Place the rabbit meat in a saucepan with heated wine, place over medium heat and simmer for about 25 minutes.
– Fry the potatoes and colocasia in vegetable oil. Then add these root vegetables to the meat. Season with salt and pepper. Simmer for another 25 minutes.
– Five minutes before finishing, add two tablespoons of olive oil to the dish.
– Remove the pan of capamas from the stove, cover with a lid and let stand. Once the liquid is absorbed, you can serve.
The text was prepared based on materials from the Food Museum
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