Σταφίθκια. Πηγή: Ζηνοβία Χαραλάμπους.
"Boil the water, add the soda and a bit of oil to give a gloss to the raisins. When the water boils, add the raisins..." (Marina Kiliari, Kyperounda)
Name - Recipe
Σταφίδες.
Version A
Grapes
Soda
Oil
Water
Version B
Grapes
Soda
Version A
Pick ripe grapes. Boil the water, add the soda and a bit of oil to give a gloss to the raisins. When the water boils, add the raisins for 2-3 minutes. Remove and put them in a basket to dry. Then spread them out on clean parchment paper in the sun (with their stems) and leave them for several days until the raisins are done. Then remove the stems and wash them to remove the soda and oil. Place them in the sun for a while to dry and store them in a cool place. (Marina Kiliari, Kyperounda)
Version B
"I cut the grapes from the vine. I have soda ready in the barrel. I put them as they are into the barrel with soda. I take the corkscrew out of the barrel and strain them and spread them over the cannavitsa (type of cloth). I mix them together. I leave them for 6 to 7 days laid out to dry. Then I clean them with the sieve and remove their stems. I put them in containers. Then I wash them again and put them back in the sun to dry. Finally I collect them and store them in a container in a cool place." (Pepa Frixou, 61 years old from Pachna Limassol)
Drying in the sun.
Functional and symbolic role
Children used to take raisins with them as a snack to school (with or without almonds or walnuts). In some villages, when they would cook pilaf pourkouri (bulgur wheat), they would add raisins (Xenophon Lazarou, 75 years old, from Politiko Nicosia).
They are used in various Cypriot dishes such as flounes, kolokotes, kollyva, etc. see recipes.
Additional information and bibliography
Oral testimonies: Marina Kiliari, Kyperounda (see. Kourri, P. and Lazarou, S. (eds.) (2007). Traditional recipes of the village of Kyperounda, unpublished data).
Xenophon Lazarou, 75 years old, from Politiko Nicosia. Recorded by Stalo Lazarou, October 2010.
Pepa Frixou, 61 years old, from Pachna Limassol. Recorded by: Zenovia Charalambous, October 2010. Edited by Stalo Lazarou.
Zenovia Charalambous, Stalo Lazarou
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Σταφίδες στον ήλιο. Πηγή: Στάλω Λαζάρου.
Σταφίδες στον ήλιο. Πηγή: Στάλω Λαζάρου.
Ξανθή σταφίδα σε διαδικασία αποξήρανσης. Πηγή: Ιστοσελίδα Facebook.
Σταφιδάκια από σταφύλι σουλτανίνα. Πηγή: Στάλω Λαζάρου.
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Όπως και τα γλυκά του μούστου, οι σταφίδες σερβίρονται ως μεζές συνοδευτικός του ποτού. Άδεια δημοσίευσης: Κατερίνα Μηνά-Καρεκλά.
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Kollyfa - Kollyva
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Kolokotes - Butternut squash pies
Usually, the preparation of kolokotes was and still is associated with the fasting period before Christmas and Easter, since they are a delicious, fasting dish.
Traditional Recipes
Spoon sweets - Grapes
It is prepared using the sultana variety during the months of September and October, before the grapes are completely ripe.
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.
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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
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.
Foods
Wedding treats - after the ceremony
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Xerotíana tarahtá
Recipe from Rizokarpaso. The tarahta xerotiana are served with sugar or honey and raisins (optional).