Κυπριακές τηγανίτες, ξεροτήανα. Πηγή: Στάλω Λαζάρου.
Cyprus pancakes come in several variations. The most wellknown are the xerotiana and the loukoumades (see recipes in relevant entries), while the kotziakares or nekatota is another type of pancakes.
Name - Recipe
Είδος τηγανίτας.
3 glasses of lukewarm water
1/2 glass of sugar
1 vanilla
a bit of cinnamon
2 teaspoons of B.P.
2 cups of flour or as much as needed
Oil for frying
In a bowl, add the water, the sugar, vanilla and cinnamon and lastly the flour and bp. Mix all the ingredients together to form a uniform batter. In a pan, heat the oil and (using a spoon) take a spoonful at a time and drop it into the hot oil. Once the pan is full wait until they are fried, trasnfer them to a platter and sprinkle with sugar or honey and nuts. Repeat the process until all the batter has been used up. (Maria M. Bakaliaou, Kornos)
Frying.
Additional information and bibliography
Oral testimony: Maria M. Bakaliaou, Kornos. Recipe editing: Marilena Ioannidou (see. Little Volunteers and Women's Association of Kournos (2009). Traditional dishes of Kornos (ed. Marilena Ioannidou). Publication permission: Archontiko Papadopoulou, Kornos).
Stalo Lazarou
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Fillota with syrup
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Gerouthkia
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Glytžista from Koilani
This dessert was previously served during engagements, but also during the Carnival. It is still made to this day.
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Homemade fiogákia (farfalle) with honey
An easy and inexpensive dessert, made by grandmothers for their grandchildren, even using leftover dough. Recipe from Trachoni Kythrea.
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Kaïkanás
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.
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Kaïkanás with anari cheese
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Kateïfi
A syrupy sweet made with shredded filo pastry dough, almonds and cinnamon. A popular dessert of Middle Eastern origin, incorporated into Cypriot cuisine since many years.
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Lalagouthkia from Marathasa
In Marathasa region, the lalagouthkia, along with ladopittes, xerotiana and others were prepared at the beginning or end of agricultural tasks, such as the gathering of olives, the pruning of vines…
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Lalagouthkia with anari
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Traditional Recipes
Loukoumades
"Cut the loukoumades using a small spoon and drop them into the hot oil. Once they are golden brown, drain them in a colander and place them in the cold syrup.' (oral testimony of Georgia Neocleous,…
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Pishíes from Deryneia
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Pishíes from Kakopetria
The dough is covered with almonds and cinnamon, rolled out and cut into pieces. After frying, the pishíes are dipped in honey syrup.
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Pishíes from Paralimni
These pishíes are made with potato in the dough mixture. They are crescent-shaped and contain sugar and cinnamon.
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Pittouthkia - small pittas
These pitas are made with a fried batter containing flour and eggs, and are served with honey or sugar. The recipe is from Agros village in the mountainous district of Limassol. Pittouthkia were…
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Ppaklava-Baklava
A recipe for a well known sweet delicacy, typical of the Middle Eastern cuisine, which is also very popular in Cyprus.
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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.
Traditional Recipes
Xerotíana
“When they are golden brown, remove them with a slotted spoon and place them on a platter. Either sprinkle with sugar or drizzle some honey or epsima. (Sotiroula Kyriakou, Kyperounda)
Traditional Recipes
Xerotíana tarahtá
Recipe from Rizokarpaso. The tarahta xerotiana are served with sugar or honey and raisins (optional).