Έψημα σταφυλιού. Πηγή: Στάλω Λαζάρου.
Epsima is made after continuous boiling of the must, i.e. the juice of grapes. Wheat is boiled in this syrup until the mixture thickens and a pulp is formed.
Name - Recipe
Πολτός με πετιμέζι. A type of porridge with petimezi, crushed wheat and nuts.
Version A
1/2 kilo of bulgur wheat
1 glass of almonds
1 glass of sesame seeds
8 okas of grape juice
Version B
10 kg of epsima
1 kg of wheat
Version A
Epsima: Pour the grape juice in a pot and heat. Stir until it is reduced to form epsima so as to use in the preparation of other sweets all year round. Keep in glass bottles. Portos with espima: Pour epsima in a pot and heat, then add the bulgur, the sesame seeds and coarsely ground almond nuts. Boil until it is reduced. Remove from heat and once it cools down transfer to jars (Pepa Frixou, 61 years old from Pachna Limassol).
Version B
In a pot, place the espima and the wheat and bring to a boil while stirring until it is reduced. Portos (the pulp) is ready when spreading a bit on our hand, we can see the hand through it (Spyroula Christodoulou, Potamiou, Limassol).
Boiling.
Functional and symbolic role
"We used to eat it with a spoon or spread it on a slice of bread. It was the most fortifying food for our children..." (Pepa Frixou, 61 years old from Pachna Limassol)
They used to eat the portos as a dessert accompanied by bread (Spyroula Christodoulou, Potamiou, Limassol).
Additional information and bibliography
Portos with espima was made as soon as each housekeeper had finished with the harvesting. It was and still is made only for private use. Sometimes it may also be served in traditional tavernas. Portos was kept in large jars and if cooked well it lasted up to two years. Sometimes, some roasted sesame seeds were added. (Spyroula Christodoulou, Potamiou, Limassol)
Oral testimonies: Pepa Frixou, 61 years old from Pachna Limassol. Recording: Zenovia Charalambous, October 2010. Edited by Stalo Lazarou.
Spyroula Christodoulou, Potamiou, Limassol. Recorded by Maritsa Christodoulou, 2010.
Zenovia Charalambous, Maritsa Christodoulou / Stalo Lazarou
Traditional Recipes
Apple Ppalouzés
A quick and easy recipe of ppalouzé made from apples: a thin cream made from apple juice bound with flour.
Traditional Recipes
Epsima
Dark coloured thick syrup, ”honey" with a sweet and sour taste. Prepared from grape must by prolonged boiling, without prior fermentation, until it becomes dark and syrupy. Used as a sugar substitute…
Traditional Recipes
Grouta with epsima
Easy and quick sweet porridge recipe with espima (grape syrup).
Traditional Recipes
Halouvás with epsima
In Dora village, Limassol this preparation was made during the feast of Apostle Andreas (Aristi Yiannakou, Dora Limassol).
Traditional Recipes
Katsoures with epsima (grape syrup)
Slices of bread fried in olive oil and drizzled with epsima (grape syrup).
Traditional Recipes
Kkiofterka
"Kkiofterka are prepared just like ppalouze. When ppalouzes is ready to eat, we cut it in small square or long pieces and place them in a shady, cool place to dry' (Antroulla Christou, Agridia -…
Traditional Recipes
Moustari
Moustari is used to prepare traditional sweets, such as ppalouzes, shoushoukkos, poltos and kkiofterka.
Traditional Recipes
Pishíes from Marathasa
In Marathasa, fried pishíes are served with honey or epsima (petimezi).
Traditional Recipes
Portós-Poltós
A sweet pulp made from boiled grape must, coarsely ground wheat and sesame.
Traditional Recipes
Ppalouzés
A thin cream made of reduced grape must bound with flour. When ppalouzés is cut into pieces and dried in the sun, we get ‘kkioftérka’ (kioftéria).
Traditional Recipes
Retshellia, rets̆éllia
This recipe uses apples or quinces which are prepared using grape must as a sweetener and originates from Marathasa valley.
Traditional Recipes
Sisamopittes
The recipe comes from Marathasa. Sesamopites were one of the products sold by the people of Marathasa at festivals, along with porika, nuts, shoushoukko and pastellin.
Foods
Stafili - grapes
Grapes were consumed as a fruit and were used to produce sweet wine, especially Commandaria, dry wine (mostly red), zivania and vinegar.
Foods
Sweets made from grape must
Originally, these products were the farmers' essential dry food during the working day. Later, they were consumed by all as a dessert or treat.
Traditional Recipes
Teržellouthkia with epsima
Biscuits, shaped like hoops, boiled in water and dipped in epsima. “In the old days we used to prepare these biscuits when the grapes were ripe. We would collect the grapes from the vineyard and make…
