Καϊκανάς με έψημα. Από τη συμμετοχή του Δαμιανού Ρούμπα στο διαγωνισμό Μαγειρεύω Κυπριακά 2013. Πηγή: Στάλω Λαζάρου.
A type of rich pancake, containing eggs that was often prepared in Cypriot households, since it was an easy and filling dessert. It was particularly common in the villages of Pitsilia.
Name - Recipe
Pieces of fried dough, served with grape syrup (epsima, petimezi). A type of rich pancake containing eggs, milk and flour, found in various regions of the Troodos (Kythraiotou 2013, 45).
Version A
3 cups of grated halloumi
4 eggs
1 cup epsima
1 teaspoon dry spearmint
Oil for frying
Version B
3 cups of village flour
5 eggs
2 cups of lukewarm to warm water,
2 cups of epsima
1/2 tsp salt
Olive oil for frying
(If you want a fluffier mixture, add 1 ½ tsp of baking powder).
Version A
Beat the eggs and pour in the halloumi, espima and spearmint. Fry in hot oil, adding the mixture a spoonful at a time. (MANRE 2006, 10)
Version B
In a bowl, put the flour and salt. Add the water a bit at a time and mix well with a wooden spoon or a whisk. Add the eggs one by one and continue mixing until you have a smooth and thick dough. In a pot, add the oil and heat it well. Have a glass of water and a spoon nearby. Take some dough with your left hand. Close your hand and use the wet spoon to cut the piece of dough that sticks out (in the size of a walnut) and drop it into the hot oil. When the pieces of dough are puffed and browned, turn them over to the other side. Remove them with a slotted spoon and drop them into a bowl with espima. Stir them and place them in a colander to drain. (Kythraiotou 2013, 51)
Frying.
In Marathasa they add espima, while in the area of Pitsilia there is a very interesting variation in which sweet and savoury are combined, something that is rarely found in the Cypriot cuisine (Kythraiotou 2013, 45).
Functional and symbolic role
Kaïkanas with epsima is one of the specialities of the Marathasa region. It used to be the pancake of those times, which was eaten not only as a sweet but as a warming and nutritious complete meal, usually in winter (Kythraiotou 2013, 11).
Additional information and bibliography
Kaïkanas in Asia Minor cuisine is more reminiscent of today's omelette ( Kythraiotou 2013, 45).
Kythraiotou, F. (2013). Gastronomic guide of Marathasa, Ministry of Education and Culture - Pedagogical Institute, Nicosia.
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2006). Cyprus Traditional Preparations, Press and Information Office, Nicosia.
Varvara Yangou, Petroula Hadjittofi
Τα υλικά για τον καϊκανά: αυγά, χαλλούμι, έψημα και ξηρός δυόσμος. Πηγή: Κατερίνα Λαζάρου. Λευκωσία 28/2/14.
Η παρασκευή της ζύμης. Πηγή: Κατερίνα Λαζάρου, Λευκωσία 28/2/14.
Τηγάνισμα του καϊκανά. Πηγή: Κατερίνα Λαζάρου, Λευκωσία 28/2/14.
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