Καούκκος (καραμελωμένα αμύγδαλα) Πηγή: Έλενα Χρίστου Μάκη, 2011.
“When the caramel is done, add a few almonds to it. Then place the caramelised almonds with a spoon on each lemon leaf” (Testimony of Yiannoula Eleftheriadi, Asgata - Limassol).
Name - Recipe
Kαραμελωμένα αμύγδαλα. C. Yangoullis notes that it is a type of sweet, known as almond praline (Yangoullis 2009, entry καούκκος,ο, 179).
ETYM. < turk. kavuk (Yangoullis 2009, entry καούκκος,ο, 179)
2 glasses of toasted almonds
3 glasses of sugar
1 tablespoon of lemon juice
30 leaves of a lemon tree
Toast the sugar over low heat, stirring constantly, until it melts. Add a spoonful of lemon juice. When the caramel is done, add the almonds a few at a time. Then, spoon the caramelised almonds onto each lemon leaf. Serve them when they have cooled down. (Yiannoula Eleftheriadi, Asgata, Limassol).
Baking in the oven.
Functional and symbolic role
Kaoukkos is a home-made sweet. In the countryside it is not known (Kypri 1983 [2003²], entry καοῦκκος,ο 305-306).
It is prepared on any occasion and at weddings (Kypri 1983 [2003²], entry καοῦκκος,ο, 305-306).
Additional information and bibliography
Perhaps kaoukkos is a variation of the traditional mantola sweets of the Ionian Islands.
Yangoullis K. G. (2009), Thesaurus of the Cypriot Dialect. Interpretative, Etymological, Phraseological and Nomenclatural Dictionary of the Medieval and Modern Cypriot Dialect, Library of Cypriot Folk Poets,70, Theopress Publications, Nicosia.
Kypri Th. D. (ed.) (1983 [2003²]), Materials for the compilation of a historical dictionary of the Cypriot dialect, Part B, Glossary of Xenophontos P. Pharmakidou, Publications of the Centre for Scientific Research, IX, Nicosia.
Oral testimony: Yiannoula Eleftheriadi, 90 years old, Asgata, Limassol. Recording: Elena Christou Maki, 2008.
Elena Christou Maki, Stalo Lazarou, Argyro Xenophontos
1. Καβουρδίζουμε τα αμύγδαλα. Πηγή: Έλενα Χρίστου Μάκη, 2011.
2. Μετρούμε τη ζάχαρη. Πηγή: Έλενα Χρίστου Μάκη, 2011.
3.Ετοιμάζουμε την καραμέλα. Πηγή: Έλενα Χρίστου Μάκη, 2011.
4. Προσθέτουμε τα αμύγδαλα στην καραμέλα και τα τοποθετούμε λίγα-λίγα, με κουτάλι πάνω σε κάθε φύλλο λεμονιάς. Πηγή: Έλενα Χρίστου Μάκη, 2011.
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