Γερούθκια (Μαγειρεύω Κυπριακά 2013). Πηγή: Στάλω Λαζάρου.
The small pieces of fried dough are served with carob syrup. The recipe comes from the occupied Varisia of the Morphou region (Nicosia district).
Name - Recipe
Μικροί γέροι (γλυκό του τηγανιού). A type of pancake with syrup.
The same delicacy is also found under the name of lalagoúthkia, which seems to be derived from the word lagaros, i.e. loose, and is probably due to the loose dough with which they were prepared (Samaras 1992, 83-86). In lowland areas they were also called 'kotziákares' (Kyprianou 1974, 295).
½ glass of self-raising flour
½ glass of water
2 tablespoons of rose water
Carob syrup
Whisk the flour with the water until it turns into a porridge like consistency. Add the rose water and mix. In a pan, pour some oil and heat. Scoop 1 tablespoon of the mixture and place it in the pan. Repeat the process. Fry until golden brown and remove from the pan. Transfer them to a platter and drizzle some carob syrup. (Marina Gianni, Cooking Cypriot food 2012-2013)
Frying.
Functional and symbolic role
Gennopitta is dedicated to the birth of Jesus Christ.
Additional information and bibliography
Kyprianou, Chr. S. (1974). "Food of the village of Tsakkistra in Cyprus", Λαογραφία, KΘ΄(XXIX).
Samaras, P. M. (1992). "Traditional food made of dough", Λαογραφική Κύπρος, 22(42), 83-86.
Record: Marina Yanni (16 years old, student of Linopetra High School) from a narration by Milia Christodoulou (59 years old, Linopetra, Limassol). See Cyprus Food and Nutrition Museum (2014); Cooking Cypriot food 2012-2013 (ed. Petroulla Hadjittofi), unpublished data.
Petroulla Hadjittofi
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