Μακαρόνια με χαρουπόμελο (τερτζιελλούθκια ή μελωτά). Άδεια δημοσίευσης: Κατερίνα Μηνά-Καρεκλά.
Sweet “cookies” of the fasting period of Lent, similar to tertžellouthkia. The dough is shaped into pasta, which is partially boiled in water and then boiled in carob syrup. The recipe comes from Deryneia in the Famagusta province of Famagusta.
Name - Recipe
Μελωτά.
1 glass of village flour
1 pinch of salt
1 greek coffee cup (80ml) of lukewarm water
2 glasses of water (for boiling)
1 greek coffee cup (80ml) carob syrup
In a bowl, add the flour and the salt and then add the lukewarm water. Knead to form a dough and let it proof for 30 minutes in room temperature and covered with a towel. Then shape the dough into pasta with your hands. Boil 2 glasses of water in a saucepan and add the pasta. Once it is half-cooked, add the carob syrup and continue boiling until the pasta is cooked. Transfer to a platter and serve. (Chara Mavrogiannou, Cooking Cypriot food 2012-2013)
Boiling.
Functional and symbolic role
The "cookies with epsima or carob" was a widespread fasting dessert, with many local variations. Apart from tertžellouthkia, they were also called loullouthkia (Rizokarpaso) or melota (Famagusta). You may find the corresponding recipes in the recipe section.
Additional information and bibliography
Recording: Chara Mavrogiannou (12 years old, student of the Primary School of Deryneia B) from the narration of Maro Economou (61 years old, Deryneia). see Cyprus Food and Nutrition Museum (2014); Cooking Cypriot food 2012-2013 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
Τερτζιελλούθκια, έδεσμα πολύ παρόμοιο με τα μελωτά. Τα κουλουράκια έχουν κι εδώ σχήμα μακαρονιού (Μαγειρεύω Κυπριακά 2014). Πηγή: Στάλω Λαζάρου.
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