Καλόν πράμαν (Μαγειρεύω Κυπριακά 2013). Πηγή: Στάλω Λαζάρου.
A type of syrupy cake made with semolina, yoghurt and nuts. "Pour the mixture into a baking tin and keep for two hours to allow the semolina to rise” (Maria Grigoriou, Agios Tyhonas Limassol)
Name - Recipe
Σάμαλι, ραβανί. A type of syrupy cake made with semolina, yoghurt and nuts.
2½ cups semolina
1½ cups yoghurt
1½ cups sugar
2 tsp baking powder
½ tsp ground mastic
A handful of almonds for garnish
For the syrup:
2½ cups of sugar
2 cups of water
2 tsp lemon juice
Boil the almonds to remove the skin and open them in half. In a bowl, combine the semolina, sugar and baking powder. Then add the yoghurt, corn oil, mastic and mix again. Pour the mixture into a baking tin for two hours to allow the semolina to rise. Decorate the top of the mixture with the almond halves. Bake for 40 minutes at about 180°C until golden brown. At the same time prepare the syrup by boiling the ingredients for about 5 minutes. Remove the kalon praman from the oven and pour over the syrup a bit at a time. Leave it to cool for half an hour before cutting and serving. (Maria Grigoriou, 68 years old from Agios Tyhonas, Limassol)
Baking in the oven.
When it is ready, cut it into squares (or diamonds), place it in a platter and cover it to keep it moist. If not consumed within 2 days, place the remaining cake in the refrigerator.
Functional and symbolic role
Kalon praman was offered as a treat to guests.
Additional information and bibliography
Interview excerpt from Ms Maria Gregoriou:
-How often do you make it now ?
-Once a year.
-How often did you make it before?
-Usually once a week for the last forty years (when I got married and afterwards). We used to offer it to our guests. Now because of health reasons I don't make it often because it has a lot of sugar."
Oral testimony: Maria Grigoriou, 68 years old from Ayios Tyhonas, Limassol. Recording: Christina Gregoriou, October 2010. Edited by Stalo Lazarou.
Christina Gregoriou, Stalo Lazarou
Καλόν πράμαν. Από τη συμμετοχή του Φώτη Χριστοφόρου στο διαγωνισμό Μαγειρεύω Κυπριακά 2013. Πηγή: Φώτης Χριστοφόρου.
Καλόν πράμαν, σερβιρισμένο με γλυκό του κουταλιού (Μαγειρεύω Κυπριακά 2013). Πηγή: Στάλω Λαζάρου.
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