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Cyprus

In Cyprus, taro has been in use since the time of the Roman Empire. Today it is known as kolokas in Turkish or kolokasi (κολοκάσι) in Greek, which comes from the Ancient Greek name κολοκάσιον (kolokasion) for lotus root. It is usually sauteed with celery and onion with pork, chicken or lamb, in a tomato sauce – a vegetarian version is also available. The cormlets are called poulles (sing. poulla), and they are prepared by first being sauteed, followed by decaramelising the vessel with dry red wine and coriander seeds, and finally served with freshly squeezed lemon.