Ingredients:
A quarter of a wild rabbit
3 glasses of flour
Half a teaspoon of salt
A pinch of black pepper
A pinch of cumin
Rabbit stock

   One of the most populer traditionals cypriot dishes. The Lalangı. This particular dish can ve served either as a main course or as a hot side dish.

Preparation: Boil the rabbit well until the meat easily seperate from the bone. Once removed from the boiling water shrea the rabbit meat. Then add the meat to a dough, which you will have prepared previously, using the stock from the boiled rabbit. The dough and the rabbit meat should be well mixed and salt, pepper and cumin added. Now leave the dough to rise. Once risen, take an amount of the dough in your hand and squeeze it from your fist through circle made by your thumb and forefinger. As the dough squrits from your fist scoop it with a soupspoon into hot oil tp deep fry. When ready remove from the oil using a perforated ladle and serve either hot or cold.