"Bullez" (Baby Taro) - Traditional Cypriot Dish with a twist! #cyprus #traditional #turkishcuisine

ground meat

🥗Healthier: chickpeas

💰Cheaper: textured vegetable protein

Chickpeas provide a plant-based protein alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

cinnamon

🥗Healthier: nutmeg

💰Cheaper: allspice

Nutmeg offers a similar warm spice profile.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Dried herbs can be more economical and have a longer shelf life.

Trim off the tops and scrape the outer layer of the baby taros.

Peel the remaining outer layer of the taros and clean them with a cloth or paper towel.

Cut the taros into equal-sized pieces, ensuring they are not too big.

Prepare the potatoes by scraping off and leaving some skin on for a rustic look, then cut them to about the same size as the taros.

Pour enough olive oil into a large frying pan for shallow frying and heat it up.

Start by frying the potatoes first to avoid them changing color, frying in batches and avoiding overfilling the pan.

Sprinkle salt and chili pepper on the potatoes and gently turn them from time to time to cook evenly on all sides until golden brown.

Remove the potatoes from the pan and drain the excess oil on a paper towel or in a colander.

Repeat the frying process until all the potatoes are cooked.

Fry the baby taro in batches, sprinkling with salt and mixed herbs, turning them to evenly fry on all sides until golden brown.

Transfer the fried taro to drain the excess oil and repeat until all are cooked.

Optionally, fry some peppers, being careful of oil splashes, and drain on a paper towel.

Place the fried taro, potatoes, and peppers into a serving dish.

Top with lemon juice to taste, and serve with garlic yogurt and fresh salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens