Poulles tiganites

Poulles tiganites

Fried taro shoots

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. The taro grown in Cyprus produces small torpedo-shaped offshoots. These are simply scrubbed and peeled, again keeping the root dry, except for a final rub with lemon juice. The shoots are then fried slowly in hot oil until golden brown and tender. Lemon juice and salt are sprinkled on at the table.
  2. They are delicious served with skorthalia, and are often served alongside boiled beetroot.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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