Γρούτα με έψημα (Μαγειρεύω Κυπριακά 2013). Πηγή: Στάλω Λαζάρου.
Easy and quick sweet porridge recipe with espima (grape syrup).
Name - Recipe
A type of sweet porridge with epsima syrup (grape syrup).
Version A
1,5 glass of espima
2,5 glasses of water
4,5 tablespoons of flour
Rose water citrus water
Cinnamon
Version B
2 cups epsima
4 cups water
7 tablespoons village flour
Rose water
Cinnamon
Version A
In a pot, pour one glass of epsima and two glasses of water to boil. In a bowl, put the flour and add half a glass of water and half a glass of epsima. Beat them well until they have a porridge like consistency. Add this to the pot while the pot mixture is boiling. Leave it to boil for a while until the mixture does not smell like raw flour. Finish by adding 2-3 drops of rose water. Drizzle rose water on 2 plates and pour the mixture. Sprinkle with cinnamon. Allow it to cool and cut it into dessert slices. This recipe is enough for 20-30 slices. (Pepa Frixou, Pachna Limassol).
Version B
In a pot, boil the epsima with water until lukewarm. Add the flour and stir with a wooden spoon until thick. Serve it on a slightly deep platter which has been previously sprinkled with rose water or citrus water. Sprinkle some cinnamon on top. ( Kythraiotou 2013, 67)
Boiling.
Additional information and bibliography
Extract from an interview with Ms. Pepa Frixou:
Question: Were there any particular occasions when grouta with epsima was prepared for? Was there any custom, any event associated with it? Answer: No
Question: Where did you learn the recipe from? Answer: My mother.
Question: Did you make any changes-modifications to the recipe (ingredients, ratio of ingredients, method of preparation, method of storage, method or means of baking)? Answer: No.
Question: Is this a local recipe, in which places do they make it? Answer: They make it in some other villages that have vineyards.
Question: How often do you make grouta with epsima nowadays? Answer: I don't. I haven't made it in a long time.
Question: How often did you use to make it before? Answer: Previously we would make it very often because it was an easy and quick recipe. In the old days people “fought” to get hold of it. Nowadays they don't even want to see it.
Kythraiotou, F. (2013). Gastronomic guide of Marathasa, Ministry of Education and Culture - Pedagogical Institute, Nicosia.
Oral testimony: Pepa Frixou, 61 years old, Pachna Limassol. Recording: Zenovia Charalambous, October 2010. Edited by Stalo Lazarou.
Zenovia Charalambous/ Stalo Lazarou, Petroulla Hadjittofi
1. Μετρούμε το αλεύρι . Πηγή: Ζηνοβία Χαραλάμπους
2. Προσθέτουμε το έψημα και ανακατεύουμε καλά. Πηγή: Ζηνοβία Χαραλάμπους
3. Χύνουμε το μίγμα στην κατσαρόλα. Πηγή: Ζηνοβία Χαραλάμπους
4. Ψήνουμε και ανακατεύουμε. Πηγή: Ζηνοβία Χαραλάμπους
5. Ψήνουμε καλά, μέχρι να πήξει το μίγμα. Πηγή: Ζηνοβία Χαραλάμπους
6. Σερβίρουμε σε πιάτα. Πηγή: Ζηνοβία Χαραλάμπους
7. Προσθέτουμε κανέλα από πάνω. Πηγή: Ζηνοβία Χαραλάμπους
8. Η βρούτα είναι έτοιμη! Πηγή: Ζηνοβία Χαραλάμπους
9. Απολάυστε την! Πηγή: Ζηνοβία Χαραλάμπους
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