Wednesday, 21 November 2007
Boiled chicken and macaroni
This is a very important Cypriot dish, which, as far as I’m aware, in this precise form, is not served anywhere else in the world. Too bad for the rest of the world.
It is a dish which, in the old days, in the old country, was my grandmother’s standby to be served to an unexpected guest and would involve my poor mother being sent out to slaughter a family chicken – a task she does not remember executing fondly.
Grated halloumi cheese.
Fresh lemon juice.
Macaroni (or spaghetti or penne).
Slaughter your chicken.
Boil your breast.
In your broth, cook your macaroni.
Grate half a cup of halloumi.
Mix dried mint with your grated halloumi.
Serve macaroni straight out of the saucepan, with a little bit of broth.
Sprinkle your halloumi with mint over macaroni. Be generous with your halloumi – we’re talking half a cup of halloumi per person here.
Rip your cooked chicken breast to pieces.
Add chicken to macaroni.
Saturate your chicken with freshly squeezed lemon juice.
Eat. Enjoy. Have some more. Go on, you're insulting me.