Πισίες παραλιμνίτικες (Μαγειρεύω Κυπριακά 2014). Πηγή: Κατερίνα Λαζάρου.
These pishíes are made with potato in the dough mixture. They are crescent-shaped and contain sugar and cinnamon.
Name - Recipe
Pishíes are sweet, fried small pittas. They represent the traditional pancakes of Cyprus.
For the dough:
1 kg of flour (½ kg of plain flour 00 (farina) and ½ kg of rustic
flour)
500grams of boiled mashed potato
1 glass of peanut oil
2 vanilla sachets
A little water (as much as needed)
For the filling:
Sugar
Cinnamon
For the syrup:
2 cups of sugar
1 glass of water
Cinnamon stick
Cloves
A bit of lemon
For frying:
Peanut oil
Prepare the syrup: in a pot, combine all the ingredients and bring to a boil over medium heat. When it starts boiling, lower the heat and once it's thickened, remove from heat and allow to cool. Prepare the dough: In a bowl, place the flour, vanilla and oil and sift (rub with your fingers). Add the mashed potato and a little water and knead to form a dough. Let the dough rest for 1 hour. Prepare the filling: Mix the sugar and cinnamon in another bowl. Take some of the dough and roll it out to form an elongated roll. Cut the dough into pieces according to your preference and roll each piece into a thin sheet, in the shape of an ellipse. Spread some of the sugar-cinnamon filling, depending on your preference, on the pastry sheet and fold it into a semi-circle shape. Press the edges of the pastry with a fork to seal it. Repeat this process with the rest of them. Fry the pishíes in hot peanut oil until they are golden. Remove and dip them in cold syrup while they are hot. (Christos Anastasiou, Cooking Cypriot food 2013-2014)
Boiling (syrup).
Frying.
Dipping in syrup.
Additional information and bibliography
Recording: Christos Anastasiou (17 years old, student of Paralimni High School) from the narration of Irini Mahattou Pericleous (66 years old, from Paralimni. see Cyprus Food and Nutrition Museum (2014) Cooking Cypriot food 2013-2014 (ed. Petroulla Hadjittofi), unpublished data.
Petroula Hadjittofi
Πισίες παραλιμνίτικες σε δίσκο, πριν από το ψήσιμο (Μαγειρεύω Κυπριακά 2014). Πηγή: Στάλω Λαζάρου.
Μετά το τηγάνισμα, οι πισίες στραγγίζουν σε τρυπητό σκεύος (Μαγειρεύω Κυπριακά 2014). Πηγή: Στάλω Λαζάρου.
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