Παστόσυκα. Πηγή: Στάλω Λαζάρου.
In the past, dry white figs were called pastosyka, and dry dark coloured were called maxilles. Maxilles are produced in Paphos. The sweetest and tastiest are those of Lysos and Arodes (villages of Paphos).
Name - Recipe
Αποξηραμένα σύκα.
Ripe figs of the "ambelissima" variety (vine variety)
The fig trees of the vineyards produce the "ambelissima" (delunica) figs, which are small in size but very sweet and unaffected by the Mediterranean fly. These figs are usually left to ripen well and fall off the fig tree on their own. They are then spread out in the sun and then poured into scalding water containing 'alusiva', bay leaves and other natural aromas. Almost immediately, they are removed from the water and, after being left to dry, they are sprinkled with flour. (http://www.spilia.org/traditionalProduct.shtm)
Sun drying
Additional information and bibliography
According to Pharmakidis (1938), the dry white figs were called pastosyka, and the dry dark coloured were called maxilles. Maxilles are made in Paphos. The sweetest and tastiest are those of Lysos and Arodes (villages of Paphos). At the beginning of the 20th century (1938) they were sold in okas, but also in strings, i.e. passed on a string, each of them weighing one onja (100 drams). (Pharmakidis 2000)
Pharmakidis, X. (2000). Collected works, Epiphaniou Publications, Nicosia.
Chrysanthou, A. (2004). Traditional products. Retrieved from: http://www.spilia.org/traditionalProduct.shtm
Stalo Lazarou
Σύκα τοποθετημένα στον ήλιο, για αποξήρανση. Πηγή: Στάλω Λαζάρου.
Σύκα μερικώς αποξηραμένα. Πηγή: Στάλω Λαζάρου.
Σύκα απλωμένα για αποξήρανση και παρασκευή παστόσυκων. Μιλικούρι. Άδεια δημοσίευσης: Φ. Γεωργιάδης.
Σύκα κατά τη διαδικασία αποξήρανσης. Πηγή: Στάλω Λαζάρου.
Αποξηραμένα σύκα. Πηγή: Στάλω Λαζάρου.
Παστόσυκα. Άδεια δημοσίευσης: Υπουργείο Γεωργίας.
Παστόσυκα σε γυάλινο δοχείο. Άδεια δημοσίευσης: Υπουργείο Γεωργίας.
Παστόσυκα προς πώληση σε υπαίθρια αγορά. Πηγή: Στάλω Λαζάρου.
Σύκα Τηλλυρίας. Πηγή: Στάλω Λαζάρου.
Traditional Recipes
Marmelada syko - fig jam
"Wash and peel the figs and put them in a deep pot with the sugar. Press with the palm to form a mass. " (Sotira Kyriakou, Kyperounda)
Traditional Recipes
Rolled pitta with anari and dried figs
In this modern recipe, anari cheese is combined with dried figs, cinnamon, sugar and almonds. Rolled, syrupy pitta is quite “typical” in Cypriot tradition and is found in many variations,…
Traditional Recipes
Spoon sweets - Fig
Primarily, unripe figs are used for the preparation of this sweet, which in Cypriot they are called koutsaka. Thus, the spoon sweet is also called fig-koutsako.
Traditional Recipes
Stuffed pork fillet
Traditional Cypriot ingredients, such as lountza, halloumi, dried figs and sausage, accompany the pork fillet in a modern dish. Stuffed pork tenderloin is a similar dish (see recipe).
Traditional Recipes
Sun-dried tomatoes
"Cut the tomatoes into slices, sprinkle them with salt and lay them out in the sun to dry." (Despina Kyriakou, Kyperounda)
Foods
Sykamia, sykaminia - mulberry tree
Sykamies thrived at higher altitudes and their leaves were used to make silk.
Traditional Recipes
Sykopitta
A small pitta made with a mixture of fig pulp, almonds, aniseed and rosewater.
Traditional Recipes
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.