Μαλαθούρι, το (αποθηκευτικό σκεύος για ελιές)
Name - Usages
Αποθηκευτικό σκεύος για ελιές
Αποθηκευτικό δοχείο
φύλαξη ελιών
Additional information and bibliography
Χρησιμοποιείτον για τη φύλαξη ελιών
Άππιος Γεωργίου Βάσος, Αναμνήσεις από την κατεχόμενη Ζώδια, Λευκωσία 1999
Ελένη Χρίστου
Traditional Recipes
Black Olives
“…salt them and leave them in the basin. Stir them until the salt dissolves and they are ready” (Testimony of Panagiota Charalambous, Kyperounda).
Foods
Elies koumniastes - Black olives koumniastes
Elies koumniastes were prepared using ripe black olives. Cypriot women would wash the olives, they would put them in brine for 3-4 days and would store them in a koumna (clay container) with salt.
Foods
Eliopittes or eliotes - olive pies
Eliopittes are appetising and delicious; during baking the oil from the olives is absorbed into the dough (Pharmakidou, 2003 p. 302).
Foods
Kipriaki epitrapezia elia - Cypriot table olives
The Cypriot table olive is produced from a local Cypriot variety of olives, cultivated all over the island.
Traditional Recipes
Pickled Olives
“Close the container and leave them for 40 days, but stir them daily. After 40 days, if the olives have too much water, remove the excess. Add the olive oil and vinegar” (Eleni Filippou, Kyperounda)
Foods
Psoumin - bread
Women had to get up at dawn to prepare the boukkoman (breakfast), which was usually a lot of bread with some halloumi or olives with onions
Traditional Recipes
Tsakkistes green olives
“Crack the olives. Place them in a container with water. Add the water, salt and lemon juice and mix. Put the olives in bottles and fill them with the marinade” (Georgia Neocleous, Kyperounda).