«Καττιμέρκα» Πηγή: Μουσείο Κυπριακών Τροφίμων και Διατροφής
A pitta with cinnamon, sugar and honey, cooked on a metal nonstick surface with little or no oil.
Name - Recipe
A pitta with cinnamon, sugar and honey, cooked on a metal non-stick surface with little or no oil.
Version A:
(For about 8 pieces)
½ kilo of village flour
1 ½ glasses of water
⅕ cup of oil (peanut oil)
½ tsp salt
honey
olive oil
sugar
cinnamon
peanut oil
Version B:
8 cups of rustic flour
1 tsp baking soda
a bit of salt
water for the dough
½ cup of oil
cinnamon, sugar and olive oil to spread on the dough
honey
Version C:
For the dough:
1 kg of village flour
½ cup of olive oil
½ tsp (heaped) salt
2 cups lukewarm water (as much as needed)
olive oil, sugar and cinnamon to spread on the dough
Version A:
In a basin, mix the flour with salt and oil and add the water. Knead the dough. Roll out several thin sheets (15x30cm) using a pasta machine. In the old days, we used to roll it out with the rolling pin. On each pastry sheet drizzle some oil with a spoon and spread it all over. Sprinkle some cinnamon and a little bit of sugar. Pinch the sheet on one side and bring it to the other side, so that a square pitta is formed. In a pan add a little peanut oil. When it boils, place the kattimeri and after one side is done, turn it over. Remove and drizzle with honey. (Testimony: Pepa Frixou, 61 years old, Pachna - Limassol).
Version B:
Make the dough and roll out pittas of a large plate size. Brush with oil, sprinkle with cinnamon and sugar, fold the four edges over each other and bake in a non-stick pan without oil. Serve with a drizzle of honey (Ministry of Agriculture 2006, Cypriot traditional preparations, 59).
Version C:
In a basin, mix the flour with the salt and add the oil and rub using your fingertips. Add the water and knead to form a rather hard dough. Cover the dough with a towel and leave aside for about half an hour. Cut the dough into pieces and flour your work surface. Knead each piece of dough a little and roll it out with a rolling pin into a round sheet, quite thin, about 25 cm in diameter. Brush each sheet with olive oil (1½ tablespoons) and then sprinkle with sugar and cinnamon (1½ heaped tablespoons). Roll each sheet and twist in the opposite direction the two edges. Cut into pieces and press each to form a small pitta. Roll them out a little with the rolling pin. Fry them in hot oil and dip them in syrup. Drain them and serve them sprinkled with ground almonds (Kythraiotou 2013, 70-71).
Frying in non-stick pan without oil.
Frying.
In the past, they used only olive oil in the dough and for cooking. Baking was done in the satz̆i. Today, baking is done in non-stick pans (Stalo Lazarou).
Functional and symbolic role
In most villages of Cyprus (Rizokarpaso, Kythrea, Lapithos) kattimerka were made with olive oil. On the contrary, in the village of Palaikythro in the Nicosia district, they were made with tsippa, i.e. milk fat (Kypri - Protopapa 2003; Kyprianou 1992, 70-71).
Kattimeri is eaten with epsima or sugar and cinnamon (Kypri - Protopapa 2003).
In the Marathasa region, the kattimeri was offered as a treat on Monday after a wedding (Kythraiotou 2013, 44).
Additional information and bibliography
Kythraiotou F. (2013), Marathasa Gastronomic Guide, Ministry of Education and Culture - Pedagogical Institute, Nicosia.
Kypri Th. - Protopapa K. A. (2003), Traditional pastries of Cyprus. Their use and significance in customary life, Publications of the Centre for Scientific Research, XVIII, Nicosia, Nicosia.
Kyprianou P. Chr. (1992), 'Folklore of Palaikythro', Folklore Cyprus 42 (supplement), 1-101.
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2010), Cyprus Traditional Preparations, Press and Information Office, Nicosia.
Oral testimony: Pepa Frixou, 61 years old, Pachna - Limassol. Recording: Zenovia Charalambous, October 2010. Edited by Stalo Lazarou.
Zenovia Charalambous, Varvara Yagou, Demetriou Dimitra / Stalo Lazarou, Petroulla Hadjitoffi, Argyro Xenophontos
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