Γλυτζιστά τζοιλανιώτικα (Μαγειρεύω Κυπριακά 2014). Πηγή: Κυπρούλα Γεωργίου.
This dessert was previously served during engagements, but also during the Carnival. It is still made to this day.
Name - Recipe
A sweet preparation with dough strips that are fried and dipped in syrup. The recipe comes from Koilani village in Limassol.
For the dough:
2 cups plain flour (farina 00)
1 cup self-rising flour
1½ cups of oil
3/4 cup lukewarm water (or as much as needed)
A little salt
For the syrup:
2 cups sugar
½ cup water
1 cinnamon stick
A few whole cloves
1 tbsp lemon juice
1 tbsp of rosewater or citrus water
A spoonful of sesame seeds
Ground cinnamon
Oil for frying
In a small saucepan, add the ingredients for the syrup and bring to a boil for 3 minutes. When the syrup is ready, leave it aside to cool. Lightly boil the sesame seeds in water with a little lemon and place them in a colander to drain. In a bowl, combine both types of flour. Add the salt and oil, and rub with your fingertips. Add water, a little at a time, and knead to form a dough. Cover the dough with a towel and let it rest for 10 minutes. Make small patties and roll them out with a rolling pin into a very thin sheet, adding flour if necessary. Cut each one into thin strips and arrange the strips side by side, in groups of five. Take the edges of the strips in each group and press them together, twisting them slightly. Fry in plenty of hot oil over medium heat. Dip the glytzista in the syrup and then transfer to a platter. Sprinkle with cinnamon and sesame seeds. (Kyproula Georgiou, Cooking Cypriot food 2013-2014)
Frying.
Dipping in syrup.
We need to be careful with the shape of the glytzista. The glytzista can be stored for up to 1 month. (Kyproula Georgiou, Cooking Cypriot food 2013-2014)
Additional information and bibliography
Recording: Kyproula Georgiou (12 years old, student of the Ypsonas High School) from her mother's narration. See. Cyprus Food and Nutrition Museum (2014).
Petroulla Hadjittofi
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