Λαλαγγούθκια. Μαγειρεύω Κυπριακά 2015. © Μουσείο Κυπριακών Τροφίμων και Διατροφής.
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 and the harvest.
Name - Recipe
Λαλάγγια. Small pancakes made of wet dough (batter), a recipe from the region of Marathasa.
The name "lalangouthkia" seems to have been derived from the word "lagaros", i.e. loose, and is probably due to the soft dough with which they were made (Samaras 1992, 83-86).
According to another view, the name lalangoutkia comes from the ancient Greek word lalangia (lalangio = sweet made of flour and oil) (Petrou-Poeitou 2013, 74).
In lowland areas, lalangouthkia were also called 'kotžiakares' (Kyprianou 1974, 295). They were also called 'géri'.
In some villages they poured all the batter into the pan and made large pittes. To distinguish the large pittes from the lalangouthkia they would call the geri(Zodia), gerouthkia (Tsakkistra), kotziakares (Kythrea) or pappous (Skyloura) (Kyprianou 1974, 295-296).
½ kg of flour
½ litre water
A few drops of lemon juice
½ tsp salt
Olive oil for frying
Epsima or honey
In a bowl, mix the water with the lemon juice, salt and flour and whisk a little to make a thick paste. Heat a pan and pour the mixture with a spoon or a coffee pot to prevent the mixture from spreading, making sure to get a uniform shape. When the lalagouthkia turn golden brown, remove them to a platter and pour honey or epsima or even sugar and cinnamon over them. (Kythraiotou 2013, 71).
Frying.
Functional and symbolic role
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 and the harvest. (Kythraiotou 2013, 44).
Similarly, in the village of Kathikas, the lalangouthkia were made after the end of the harvest ('potherka') (Samaras 1992, 83-86).
Additional information and bibliography
Kythraiotou, F. (2013). Gastronomic guide of Marathasa, Ministry of Education and Culture - Pedagogical Institute, Nicosia.
Kyprianou, H.S. (1974). 'Food of the village of Tsakkistra, Cyprus', Λαογραφία, KΘ΄(XXIX).
Petrou-Poeitou, E. (2013) Where do they come from, Epiphaniou Publications, Nicosia.
Samaras, P.M. (1992) "Traditional foods made of dough", Λαογραφική Cyprus, 22(42), 83-86.
Tonia Ioakim, Petroulla Hadjittofi
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