Lunza kukalo, Cypriot style smoked pork ribs marinated in red wine, rubbed with crushed coriander.
Just as Jackson Heights has long been associated with South Asian and Indian cuisine Astoria is renowned for its Greek tavernas, but it’s also home to another cuisine that’s often confused with Greek. I speak of Cypriot cuisine, a product of a nation that sits at the crossroads of Europe, Africa, and Asia. And the best place to enjoy this wonderful style of cooking which bears Greek, Sicilian and Middle Eastern influences is Zenon Taverna. Which is precisely why the boys from Queens Dinner Club and I chose it for this month’s dinner on 10/26. To find out when tickets go on sale, be sure to watch our Facebook page.
“Everyone thinks we’re a European country, but we’re actually part of Asia,” said Elena, daughter of Zenon Taverna’s founder Stelios Papageorgiou. “We’re just below Turkey and right above Egypt.”
Many people conflate Cypriot and Greek cuisine, but Elena is quick to point out they are quite different. One of the main differences is the prevalence of pork. “We use pork for everything,” she said. “The reason for it is we’re a small island and pigs are easier to raise.” (more…)
