Taverna "Ttappis" tells us how to cook agrelia

Costas Giambouris, the chef of the Ttappi tavern in Paralimni, talked to the most special person in the cooking of hookahs, to explain to them how we cook them so that we can enjoy them to the fullest.

How to have an all-year-old angel

"First of all, we always talk about wild hares", explains Kostas jokingly. "We 'crush' them to where they are cut - to where it starts to get hard.

Then add boiling water, add a little sugar and cook for 3 minutes. By boiling and their bitterness leaves a little and it is a way to keep them in the chamber.

Then, cool them in ice water, dry them and leave them in the fridge to drain.

Divide them into portions - about 200 grams - and put them in the freezer (aka chamber) ".

Because their collection lasts only for a month, this is the way we prepare them and put them in the chamber if and when we want to have a full year old, as Kostas typically told us.

How to cook them

Put in the pan with a little olive oil a portion of cucumbers (200 g) and fry them until they lose their water, along with two eggs. It is important not to mix them too much.

As we fry them, we also add a little salt, while we add a little lemon to the serving.

Note: The same recipe is made with hashtags (the hashtag is also known as gilindrico or wild artichoke).

* As is well known, the Tappepis Tavern has emerged as the Best Tavern at the Eating Awards 2018, while it recently received the corresponding award from the Cyprus Association of Chefs of Chefs.

Source: city.com.cy