Τερατσόμελο (χαρουπόμελο). Πηγή: Πετρούλα Χατζηττοφή.
The halouva mixture consists of toasted flour, sesame and carob syrup. It is formed into round balls. The recipe comes from Drynia, Paphos district.
Name - Recipe
Χαλβάς με χαρουπόμελο και καβουρδισμένο αλεύρι, πλασμένος σε μπαλίτσες. Halouvas with carob syrup and toasted flour, formed into small balls.
1½ glass of sesame seeds, blanched and washed
3 cups of village flour
1 glass of semolina
1 glass of carob syrup
½ glass of olive oil for frying
Heat the oil in a deep pan. Add the flour to the pan gradually and stir until it turns red. In another pan, toast the sesame seeds without oil. Add the sesame seeds to the flour and mix well. Add the carob syrup to the mixture and mix. Form round balls and serve. (Marina Mesimeri, Cooking Cypriot food 2012-2013)
Toasting.
Additional information and bibliography
Halouva with epsima (petimezi) is prepared in a similar way. See recipe.
A related dish is the Maronite shiamaamous.
Recording: Marina Mesimeris (12 years old, student of Ypsonas High School) from the narration of Meropi Neokleous (70 years old, Ypsonas) See Cyprus Food and Nutrition Museum (2014). Cooking Cypriot food 2012-2013 (ed. Petroula Hadjitoffi), unpublished data.
Petroula Hadjittofi
Traditional Recipes
Gerouthkia
The small pieces of fried dough are served with carob syrup. The recipe comes from the occupied Varisia of the Morphou region (Nicosia district).
Traditional Recipes
Grouta
Easy and quick pudding recipe, with fried onion and semolina. A sweet variation of grouta is usually made with espima or carob syrup.
Traditional Recipes
Halouvás cooked in a pot
This delicacy is perhaps the most beloved and characteristic dessert of the fasting period.
Traditional Recipes
Halouvás with epsima
In Dora village, Limassol this preparation was made during the feast of Apostle Andreas (Aristi Yiannakou, Dora Limassol).
Traditional Recipes
Halouvás with rose cordial
The addition of rose cordial gives the halva a special aroma and a warm, red colour. The recipe comes from the occupied Yialousa.
Traditional Recipes
Halouvás with soumada
The most famous halva in Cyprus, especially during the fasting period, is the pot halouva. To prepare an extremely flavourful halouva without oil, soumada, a sweet beverage made from almonds, is used…
Traditional Recipes
Loullouthkia
A version from Rizokarpaso of a popular Cypriot recipe for "tertžellouthkia" or "koullourouthkia with honey". The tertžellouthkia, just like the loullouthkia, were baked either in teratsomelo (carob…
Traditional Recipes
Melotá
Sweet “cookies” of the fasting period of Lent, similar to tertžellouthkia. The dough is shaped into pasta, which is partially boiled in water and then boiled in carob syrup. The recipe comes from…
Traditional Recipes
Pastellin made of carobs
The preparation of pastellin from carobs was a process with many stages and a long duration. It is still used today in the village of Anogyra, the only village where carob syrup and pastelli are…
Foods
Pishies
Pishíes were a customary preparation of dough that were prepared on many occasions and served with sugar, honey or carob syrup.
Traditional Recipes
Pourekia me halva
Nutritious variation of the pourekia recipe with store bought halva. In the past, this recipe was made using the leftover halva from Clean Monday.
Traditional Recipes
Shamamous
A Maronite recipe with carob syrup. "... when we see that there are lumps of flour, we put some salt in the dough, add carob syrup and stir it with a spoon because it is hot. When it cools a little…
Traditional Recipes
Shamishi - Šámiši
It was customary during the various festivals to prepare s̆amiši in the churchyard, a custom that continues to this day. Šamis̆i were also offered at weddings.
Traditional Recipes
Sisamopittes
The recipe comes from Marathasa. Sesamopites were one of the products sold by the people of Marathasa at festivals, along with porika, nuts, shoushoukko and pastellin.
Traditional Recipes
Souppouthkia
Cubes of fried bread with carob syrup or epsima. This sweet dish was consumed daily in the old days, since it was tasty, affordable and very beneficial. The two variations of the recipe come from…
Foods
Teratsomelon - carob syrup
People used to spread it on bread with tahini, especially on fasting days, or to prepare tertz̆ellouthkia (a type of pasta with carob syrup).
Traditional Recipes
Teržellouthkia with carob syrup
Biscuits, shaped like hoops, boiled in water and dipped in carob syrup. In areas where there were no vineyards and consequently no epsima, terželloutkia were usually boiled in carob syrup.
Traditional Recipes
Tiganítes with honey and dried fruit
Pancakes get a local character in this recipe since the filling is made of pure Cypriot ingredients: dried figs, raisins, honey, carob syrup and almonds.